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Cretan Salad Dakos

Authentic Cretan Salad: Dakos

This authentic Cretan Salad includes crunchy barley rusk soaked in olive oil and topped with tomato and cheese.
Course Appetizer, lunch
Cuisine Greek, Mediterranean
Keyword Cretan Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Elena Paravantes RDN


  • 4 round Cretan barley rusks about 4 inches in diameter (8-10 cm) or 4 slices toasted and thick whole grain bread
  • 4 medium tomatoes grated
  • 3-4 ounces crumbled feta cheese
  • 1/3 cup of olive oil
  • Dry oregano
  • Black olives for decoration


  • Grate the tomatoes and drain all the liquids.
  • Pass the rusk under running water (very quickly) and place on a plate. (Skip this step if you using bread). Cretan rusks are very hard but you do not want to soften them too much, you do not want a soggy dakos. It should still be crunchy but easily breakable.
  • Add about 1 tablespoon of olive oil and let it absorb. (Please note that here in Greece we often add much more olive oil, but this amount works fine).
  • Spoon the tomato on top, covering the whole rusk and then add the crumbled cheese.
  • Drizzle with another teaspoon of olive oil and sprinkle with oregano. Top with a Kalamata olive