Dako Salad with Yellow & Red Tomatoes
Dakos Salad with Yellow & Red Tomatoes is simply a version of “the World’s Best Salad!”
It calls for dakos, a kind of rusk, or hard tack.
In the Greek kitchen, there are many different kinds of rusks, or paximadia in Greek. Among
these, the most famous is the round barley Cretan rusk, called Dakos, which in turn lends its
name to an iconic Cretan and Greek salad, which has been voted a few years in a row as the
World’s Best Salad.
No wonder why…it’s a meal in itself, easy to make, filling and very nutritious.
You’re going to love this version!
Ingredients
- 2 medium ripe tomatoes
- 1 ½ cups yellow or black teardrop or cherry tomatoes
- 1 cucumber
- 1 red onion
- 4 – 5 tablespoons crumbled Greek feta
- ½ cup green olives or any olive of your choice
- 2 tablespoons capers drained
- Sea salt to taste
- 1 heaping tablespoon dried Greek oregano
- 5 tablespoons extra virgin Greek olive oil as desired
- 1 round Cretan barley rusk Dakos
- ½ cup fresh orange juice
Instructions
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Core the ripe tomatoes and cut them into chunks. Halve the yellow or black teardrops.
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Pare the cucumber so that the peel is in striped. Cut the cuke in half lengthwise and then into
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half circles about ¼-inch thick. Chop the red onion.
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In a mixing bowl, toss together the tomatoes, cucumbers, onion, half the feta, the olives and
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capers. Season with salt to taste and mix in 3 tablespoons of olive oil. Let the mixture stand at
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room temperature for 10 minutes.
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Place the orange juice in a shallow bowl and dip each half of the barley rusk in it for a few
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seconds. Place each half on separate serving plates. Drizzle with ½ tablespoon each of the
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remaining olive oil. Spoon the salad mixture over each rusk, mounding it for height. Drizzle
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with remaining olive oil and serve.
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