Greek Dakos Salad
I absolutely adore Greek Dakos, especially with lots of luscious sweet tomatoes! For the best Dakos, cherry tomatoes are the way to go—they are packed with all the lovely sweetness you need. Mix in a few regular or beef tomatoes for a juicy and mild twist.
Those sweet cherry tomatoes really shine when you add a bit of salty contrast from capers, halved black olives, thinly sliced red onion, and crumbled feta.
The whole mix gets even better with some broken barley rusks (called paximadi in Greek), which are dry, hard, baked wholegrain bread. Since paximadi can be tricky to find, I like to use thick pieces of torn wholegrain sourdough bread instead. Just drizzle them with olive oil and bake for about 10 minutes until they're dry and crouton-like.
To top it all off, a generous drizzle of Greek extra virgin olive oil, a sprinkle of oregano, and some fresh basil are essential. Absolutely delicious!
Ingredients for a sharing plate
- A big handful of diced cherry tomatoes (about 30!)
- 3 beef or regular tomatoes, roughly chopped
- 1 tbsp capers, roughly chopped (or more if you like that salty taste!)
- Half a handful of black olives, pitted and halved (about 10 olives!)
- 1 thinly sliced chopped small red onion
- 8 barley rusks or hard, dry slices of wholegrain sourdough bread, broken into pieces and baked to a crouton-like form
- Crumbled feta to taste
- A few leaves of fresh basil
- A sprinkle of dried oregano
- A generous drizzle of extra virgin olive oil
