Dakos Salad
The delicious Greek salad is not only horiatiki, but also dakos. It’s a Greek summer vacation experience on a plate. Very simple and very delicious. It’s the most unassuming recipe yet makes the biggest impression. A real treat for olive oil and tomato fans. Since returning from vacation, I’ve been making it for dinner very often. It’s really quick to make, especially with ready-made crackers.
Served either on a piece of crackers like bruschetta or as a salad. Traditionally made with Greek barley or wheat crackers. Greek stores have a wide selection. Top them with a portion of grated tomatoes and pieces of feta, add olive oil, and you’re done! However, I prepare it the way I had it on vacation: as a salad.
Recipe modifications:
- Racks: Use ready-made crackers, stale bread, yesterday’s rolls, or make homemade croutons in the oven.
- Tomatoes: Use your favorites. Cocktail, Roma, crimped, chocolate, strawberry, yellow, whatever you like! I always peel tomatoes, but you don’t have to.
- Capers: You can substitute with olives or omit them.
- Olive oil: The most important ingredient! A bold, bitter variety works great here (if you like it, of course). Extra virgin olive oil, cold-pressed only using mechanical methods, is best. Oils labeled “delicate” are often called pomace oils. They can be temptingly cheaper. They are extracted from leftovers, at a higher temperature, and using solvents. They have significantly less flavor. They are chosen by those who find extra virgin olive oil too intense, but I definitely choose first-extra virgin.
- Feta: For me, it has to be real feta, made from a blend of goat’s and sheep’s milk. It’s available everywhere now. It tastes completely different and has a completely different texture than the popular salad cheeses made from cow’s milk. If you’ve never tried real feta, I highly recommend it!
- Spices: Fresh mint leaves, oregano (I use freeze-dried), but you can add your favorites, such as basil or parsley. I don’t add salt because the feta is quite salty, but that’s a personal preference. If you like, you can also add a little honey and/or vine vinegar. Fancy a twist? Add pistachios!
TIP:
Dakos salad is one of the few appetizers that can be prepared ahead of time, and it only tastes better. If you prepare the salad a few or even a few dozen minutes before serving, the crackers will soak up the olive oil and tomato juice, giving them a unique flavor and a more pleasant texture. This makes an ideal salad for work, for example.
The proportions given below make two large servings of salad.
Read the step-by-step recipe for how to make Greek dakos salad with crackers and watch the video below. Also subscribe to the SaltedPasta channel on YouTube and sign up for the newsletter so you don’t miss any recipes!
Dakos Salad
Video
Dakos Salad Recipe
Ingredients
- 4 slices bread (or 160 g of rusks)
- 4-6 tomatoes
- 200 g feta cheese
- 2 tsp capers
- 4-8 tbsp olive oil
- 3-6 leaves fresh mint
- 1 pinch oregano
- black pepper
Instructions
- If you're using pre-made crackers, you can skip this step. Cut the bread into medium cubes. Place on a baking sheet and bake for about 10 minutes at 180°C (
350 °F) until dry and golden brown.4 slices bread
- Place the croutons/rusks in the bottom of the bowls and drizzle with olive oil. Add the diced tomatoes, capers, and spices. Then crumble the feta cheese, drained on kitchen paper, over them. Drizzle with olive oil again. Let the salad rest for a few minutes before serving to allow the rusks to soften. Enjoy!4 slices bread, 4-6 tomatoes, 200 g feta cheese, 2 tsp capers, 4-8 tbsp olive oil, 3-6 leaves fresh mint, 1 pinch oregano, black pepper
Nutrition
Percent Daily Values are based on a 2,000 calorie diet