Cretan dakos salad
- July 2015
- Serves 4
- Hands-on time 20 min
Cretan dakos is a vegetarian salad recipe made with tomatoes, krisprolls, feta and black olives – a great recipe for a hot day, served with a cold glass of rosé.
Take a look at our classic Greek salad too, with crispy fried halloumi, for another crowdpleasing vegetarian main.
- Vegetarian recipes
- 4.5g (9g saturated)
- 63.3g (14.2g sugars)
- 1.5kg (about 6) beef tomatoes, such as jack hawkin
- 4 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
- 1 tsp good-quality dried oregano
- 6 small fresh oregano or marjoram sprigs, leaves picked and chopped
- 300g wholegrain krisprolls (such as Pagen, widely available) or Greek barley rusks
- 200g feta, crumbled
- 2 small handfuls black olives, such as kalamata, pitted
- Cut the tomatoes in half widthways. Stand a box grater in a large shallow dish and, starting with the cut side – and taking care not to grate your fingers – coarsely grate each tomato until you get down to the skin (discard the skin). Put into a bowl and mix with the vinegar, 2 tbsp of the olive oil, the dried and fresh herbs and seasoning to taste.
- Coarsely crumble the krisprolls/ rusks into bowls or onto plates, then spoon over the tomato mix. Sprinkle with the feta and olives, drizzle with the remaining oil, then serve.
Debbie Major says: “I discovered this dish on holiday in Crete. It’s the Greek version of panzanella, made with dry bread rusks moistened with tomatoes, then seasoned with red wine vinegar, olive oil and herbs, and sprinkled with crumbled local mizithra cheese. Feta is the nearest equivalent available in the UK.”
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