Dakos Salad
This is literally my all time favourite summer salad as it has everything I love: tomatoes, feta, capers and bread! And you can even add some pesto on top to give it an extra kick. In Greece it’s usually made with Round Barley Rusks but I also sometimes make them with these Krisprolls you can find in coop. Dakos originally comes from Crete but can be found all over Greece.
Make sure you use good tomatoes as they are the star of the dish - you can also leave the ricotta out if you don’t have it / prefer it without but it really softens the feta and gives it a nice touch.
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Ingredients for 2 people:
Round barley rusks (or any other hard bread) - 4 pieces
Tomatoes (Mature) - 3 Large
Extra virgin olive oil - 7/8 Tbs
Feta - 150gr (2/3 cup)
Ricotta - 50gr (1/4 cup)
Black Olives - 10
Capers - 1 Tbs
Oregano
Salt & Pepper
Preparation:
Start by moistening the barley rusk by drizzling 1 tbs of water over each piece of bread and then pouring some olive oil on top.
Now grate the tomatoes into a bowl making sure that you are not adding any skin. Leave in a colander to drain for around 2/3 minutes.
In a bowl add the feta and the ricotta and smash together with a fork, whisking until it becomes nice and creamy.
Place the drained tomatoes into another bowl and add the salt, pepper and oregano and mix
Now we start putting the Dakos together. First place the tomatoes onto the barley rusk, then add the feta/ricotta on top and finish it off with the cut black olives and capers
Sprinkle with some extra origano and olive oil