Greek
Dakos
A Cretan barley rusk is gently softened with tomato juices and olive oil, then topped with tangy xinomizithra, oregano, capers, and olives. It should taste fresh, briny, and sun-warmed, with the rusk still pleasantly coarse at the edges.
Watch it madeDimitra's Dishes · 4:21
Ingredients
- Cretan barley rusks, large2
- Ripe tomatoes2 medium
- Extra-virgin olive oil3 tbsp
- Xinomizithra or fresh mizithra cheese100g
- Dried Greek oregano1 tsp
- Capers, rinsed1 tbsp
- Kalamata olives6
- Sea saltto taste
- Cold water2 to 4 tbsp
Method
- Place the barley rusks on two plates and sprinkle each lightly with cold water, just enough to moisten the surface without making them soggy.
- Drizzle each rusk with a little olive oil so it begins to soften and absorb the flavor.
- Grate the tomatoes on the large holes of a box grater, discarding the skins.
- Season the grated tomato lightly with sea salt, remembering that the cheese, capers, and olives are salty.
- Spoon the grated tomato and its juices generously over the rusks.
- Crumble the xinomizithra or fresh mizithra over the tomato layer.
- Scatter over the oregano, capers, and olives.
- Drizzle with the remaining olive oil and let the dakos rest for 5 minutes before serving so the rusk absorbs the tomato juices while keeping some texture.
Common questions
Can I substitute the Cretan barley rusks if I can't find them?
Yes. Use sturdy toasted bread, sourdough crostini, or thick rye crispbread. Aim for something very dry and rough enough to absorb tomato juices without collapsing. Avoid soft bread, which turns soggy too quickly.
How long should dakos rest before serving?
About 5 minutes is ideal. That gives the rusk time to soften slightly and absorb the tomato juices while still keeping some bite. If you wait too long, it can become mushy.
What are the most common mistakes when making dakos?
Over-wetting the rusks, using under-ripe tomatoes, and oversalting are the big ones. Also, don't skip draining excess tomato water if your tomatoes are very juicy, or the dish can become watery and lose texture.
Can I store dakos after assembling it?
It's best eaten right away. Once assembled, the rusks keep absorbing moisture and soften quickly. If needed, store the components separately: tomato mixture chilled for up to 1 day, rusks dry, and cheese covered in the fridge.
How should dakos be served for the best result?
Serve it slightly cool or at room temperature as a starter or light meal. Add the cheese, capers, olives, oregano, and olive oil just before serving. Pair with a simple Greek salad, grilled fish, or wine.