🍅 Dakos
Dakos is a Cretan meze of hard barley rusk topped with grated ripe tomato, crumbled feta, olive oil, dried oregano and olives. The rusk is briefly moistened so it softens slightly under the juicy tomato while keeping some crunch. It is eaten as a starter or light meal, especially in summer.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 large barley rusks
- 2 ripe tomatoes, grated, skins discarded
- 80 g feta, crumbled
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 6–8 olives
- Salt
Method
- Sprinkle the rusks with a little water to soften the surface slightly.
- Season the grated tomato with salt and spoon it over the rusks.
- Top with the crumbled feta and olives.
- Drizzle with olive oil, sprinkle with oregano and let stand for 5 minutes before serving.
How to make it lighter
- Use 1 tbsp olive oil for two rusks instead of 2; 1 tbsp oil ≈ 120 kcal.
- Use 50 g feta and add extra tomato for volume.
- Serve one rusk alongside a large green salad as a light meal.
History
Barley rusks (paximadia) were baked twice in Crete so they would keep for months, a practical food for shepherds and farmers. Topping them with tomato, cheese and olive oil became the island's classic snack, and dakos is now served across Greece.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →