This authentic Traditional Cretan Dakos recipe brings the heart of Mediterranean cuisine straight to your table in just 15 minutes.
A beloved Greek vegetarian dish, Dakos (also known as Ntakos) combines crusty rusks with juicy tomatoes and creamy feta cheese for a refreshing blend of textures and flavors.
Perfect as a light lunch or appetizer, this simple yet sophisticated salad captures the essence of Cretan culinary traditions.
Each bite delivers a delightful mix of rustic charm and fresh Mediterranean ingredients.
Ingredients for Traditional Cretan Dakos
- Barley Rusks: 4 large round pieces, traditional Greek dried bread base
- Tomatoes: 3 large ripe ones, peeled and mashed for best flavor
- Olive Oil: 8 tablespoons of extra virgin quality, brings authentic Mediterranean taste
- Feta Cheese: 150g, creamy and tangy Greek cheese
- Myzithra/Ricotta: 50g, adds extra creaminess to the dish
- Black Olives: 10-15 pieces, for classic Greek flavor
- Capers: 1-2 tablespoons, adds delightful briney taste
- Oregano: To taste, preferably Greek oregano for authenticity
- Salt & Pepper: Freshly ground, to taste
Step-by-Step Instructions
- Prepare the Rusks: Carefully moisten each rusk with 4 tablespoons of water and drizzle with olive oil until just softened
- Prepare Tomatoes: Grate the ripe tomatoes into a colander and let them drain for 5 minutes to remove excess liquid
- Cheese Preparation: Using a fork or grater, crumble both the feta and myzithra cheese into small, manageable pieces
- Assembly: Layer the drained tomatoes on the softened rusks, top with crumbled cheese mixture
- Final Touches: Add olives, capers, a generous sprinkle of oregano, and finish with a drizzle of olive oil
Variations & Substitutions
Can’t find some ingredients? No worries! If barley rusks aren’t available, you can toast thick slices of bread until very crisp.
Ricotta makes a great stand-in for myzithra cheese, while any crumbly white cheese works instead of feta.
Not a fan of capers? Try chopped green olives for that salty kick. The magic of this dish is how flexible it is – make it your own!
Serving Suggestions
This beautiful Greek dish shines as a light lunch or appetizer. Want to make it extra special? Serve it with a glass of crisp white wine and a few extra olives on the side.
For a lovely summer meal, pair it with a simple Greek salad. The rusks should be just slightly softened but still crunchy – that’s part of what makes this dish so amazing!
Storage Tips
Once assembled, Dakos is best eaten right away to keep that perfect texture. But here’s a handy tip: you can prep all the ingredients separately and store them until needed.
Keep your rusks in an airtight container, grated tomatoes in the fridge for up to 2 days, and crumbled cheese covered for 3-4 days. When you’re ready to eat, just put it all together in minutes!
Quick Tips
The key to great Dakos is getting that rusk texture just right – not too wet and not too dry. Start with just a little water and add more if needed.
Your tomatoes should be super ripe for the best flavor. A sprinkle of sea salt on the tomatoes brings out their sweetness beautifully. And don’t skimp on the olive oil – it brings all the flavors together!
Traditional Cretan Ntakos / Dakos
Equipment
- Grater
- Colander
Ingredients
- 4 large round barley rusks
- 3 large mature tomatoes pilled and mashed
- 8 tbsps extra virgin olive oil
- 150 g feta cheese 5.5 ounces
- 50 g myzithra or ricotta cheese
- 10-15 black olives
- 1-2 tbsps capers
- oregano
- salt and freshly ground pepper
Instructions
- Moisten the rusks ( paximadia ), with 4 tbsps of water each, and drizzle with the olive oil.
- Use a grater to grate the tomatoes, into a colander and leave for 5 minutes to drain.
- Crumble the feta cheese and myzithra (soft cheese) with a fork, or grate it with a grater.
- To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olive oil and capers. Sprinkle with the oregano and drizzle with some extra olive oil.