Posh Cretan Dakos Salad

If you’ve been to Crete, you will have enjoyed a Cretan Dakos Salad. The base is a round Cretan rusk, topped with grated (or diced) ripe tomato and finished with fresh tart cheese (fresh myzithra). A garnish of dried Greek oregano, an olive and tuck in!

For those not familiar with Cretan rusks (Paximadia), they can look like round bagels or short, fat biscotti (in shape only). They are twice baked so that they last long in your pantry. They are softened in water before serving. An ancient pantry item that is still relevant today in Cretan (Greek at large) cuisine.

Some tavernas and restaurants in Greece have been serving a refined presentation of the Dako Salad. I like this version and it suits dinner parties where you want a more formal presentation of your dishes.

The fresh Myzithra from Crete cannot be found outside of Greece. I would describe it as being like a tart, creamy ricotta, a little salty.

I’m mixing Feta and strained Greek yogurt for a similar effect and I think the result is good.

When assembling this salad, you have two choices: top with the tomato mix or stick with the cheese topping – your choice. Choose which looks better to you but bottom line, you’re going to crush this salad on this hot summer day.

Posh Cretan Dakos Salad

(serves 1)

approx. 3/4 cup crumbled Cretan barley rusk

approx. 3/4 cup diced ripe tomato

2 Tbsp. diced red onion

1 tsp. capers

sea salt and fresh ground pepper to taste

1 Tbsp. extra virgin olive oil

1/2 tsp dried Greek oregano

1/4 cup strained Greek yogurt

1/4 cup crumbled Feta cheese

2 Tbsp. milk

Garnishes

Kalamata olive

capers

dried Greek oregano

extra-virgin olive oil

1. Briefly run the rusk pieces under some water and crumble with your hands into a bowl. Set aside
2. Into another bowl, add your diced tomatoes, onion, capers, salt, pepper, olive oil and oregano and mix with a spoon. Set aside.
3. In another bowl, mix the yogurt, Feta and milk with a spoon.
4. Place a ring mould on a plate and place the crumbled rusks in the bottom and press down with a spoon to flatten and even out.
5. Top with tomato mixture, even out with a spoon and then top with Feta mixture and again, smooth out.
6. Garnish with olive, capers, drizzle more olive oil and sprinkle with oregano and serve.

Top Tips:

*Don’t have a fancy ring mould? Find a plastic container like a yogurt or sour cream tub of similar diameter and cut the bottom off to make your own mould.

*Also, if you have a ramekin of similar dimension, assemble the tartare in reverse order (rusks on top) and place a plate on top, invert and unmould.

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