Cretan dakos is a simple but delicious appetizer, and can be thought of as greek bruchetta. It is typically made with barley rusks, topped with chopped tomatoes, crumbled feta or mizithra cheese, and dried oregano.
To make Cretan dakos:
Core and chop the tomatoes finely.
Squeeze the tomatoes to get most of the juice out, and drain in a small colander for a couple of minutes.
Once the tomatoes have drained, place them in a bowl and add salt and pepper to taste (feta is already salty so be careful not to add too much).
Add a pinch of dried oregano.
Pass the rusks under running water (quite quickly) and place them on a plate. If you don't do this, the rusks will be too hard to eat.
However, be mindful not to soften them too much with the water. They should still have a nice crunch to them.
Add 1-1/2 to 2 tablespoons of olive oil to each rusk and let the oil soak in.
Spoon some chopped tomato on top of the rusk, then add the crumbled feta or mizithra cheese on top of the tomato.
Drizzle with a little bit of olive oil (as much or as little as you prefer).
Add some pepper and a sprinkle of oregano.
Top with an olive or two (I usually pit and chop my olives and put them on top that way, but for presentation it's nice to keep the olives whole.
Cretan dakos can be eaten for breakfast, lunch, or as a snack. A delicious and simple meal, especially if you have fresh tomatoes from your garden that you need to use up.
See more delicious appetizers here.
Enjoy!
Servings 0