Home > Summer salads and sides > Cretan dakos salad

Cretan dakos salad

Name: Cretan dakos salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 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

Published: 10 Aug 15
Updated: 18 Mar 24

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.

Easy
July 2015

Test kitchen approved

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

Nutrition: per serving

Calories: 539kcals
Fat: 4.5g (9g saturated)
Protein: 17.7g
Carbohydrates: 63.3g (14.2g sugars)
Fibre: 5g
Salt: 2.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.

Recipe from July 2015 Issue

Nutrition

Nutrition: per serving

Calories: 539kcals
Fat: 4.5g (9g saturated)
Protein: 17.7g
Carbohydrates: 63.3g (14.2g sugars)
Fibre: 5g
Salt: 2.6g

delicious. tips

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.”