Cretan Dakos
Greek Salad, Cretan style! Similar but with the wonderful juices from the tomatoes soaking into the bread croutons. Try this satisfying variation on a Mediterranean favorite!
CRETAN DAKOS (Crete Greek Salad)
4 rounds or rectangles of Cretan barley rusks about 4 inches in diameter or 4 thick slices toasted whole grain bread
4 medium tomatoes, finely chopped
½ red onion, finely chopped
3 - 4 ounces crumbled feta cheese
1/3 cup of olive oil
2 teaspoons dry oregano
1 clove garlic, finely minced
2 tablespoons fresh lemon juice or wine vinegar
8 – 10 black Kalamata or other Greek olives, pitted
3 - 4 tablespoons balsamic vinegar
Salt and pepper to taste
-Chop the tomatoes into small pieces (as for salsa). Place in a medium bowl, combine with red onion and allow to sit about 10 minutes. Do not drain the liquid.
-Combine olive oil, lemon juice/vinegar, oregano, garlic and salt and pepper. Allow to sit 10 minutes.
-Pass the rusk slices (Cretan Barley flour bread) under running water very quickly and place on a plate. (Skip this step if you’re using a different bread). Cretan rusks are very hard but don’t soften them too much as they will soak up the tomato juices and you don’t want a soggy Dakos. The bread should still be crunchy but not too hard to chew.
-If using a different rustic wheat bread, cut the four thick bread slices into 1 ½ -inch cubes, place on baking tray and brush lightly with olive oil. Bake until crisp and crunchy – about 15 minutes at 375 degrees. Allow to cool completely.
-In a serving bowl, place the croutons on the bottom and spoon the tomato mixture over the top, covering the croutons completely. Drizzle with the olive oil dressing and then sprinkle with the feta cheese and olives.
-Pour balsamic vinegar over the top to your taste and serve immediately. Serves 3 – 4.
-Garnish with fresh oregano leaves if desired. Serve chilled or at room temperature.
Prepare the ingredients by dicing the tomatoes, dry out the bread croutons and mix the olive oil dressing.
As delicious and fresh as it looks!
PERSNICKETY NOTES:
**Some Dakos recipes include cucumbers cut into chunks as well as hard-boiled eggs. Adapt to your tastes.
**If you are interested in making the Cretan Rusks yourself, perhaps a project for a few days before you make the salad, you can follow the recipe below:
Cretan Barley Rusks from https://www.olivetomato.com/greek-barley-rusks/
25 grams 0.8 ounces fresh yeast (2 ½ teaspoons dry yeast)
a pinch of salt plus ½ teaspoon for the dough
½ pound whole grain barley flour
½ pound whole grain wheat flour
½ teaspoon sugar
About 1 ½ cup lukewarm water
In a large measuring cup or bowl we place the yeast (you can break it up) about a half cup lukewarm water (not hot) and a pinch of sugar and mix. Let it sit for about 10 minutes when it starts bubbling on the surface. If you are using dry yeast follow the manufacture’s directions.
In a large bowl, mix the flour, 1/2 teaspoon salt and the sugar.
Once the yeast mixture has bubbled, make a whole in the middle of the flour mixture and add the yeast mixture, than add 1 1/2 cup water and start kneading until you have soft (not thick dough) that does not stick to your fingers- I kneaded for about 10 minutes. If you are using a mixer, use the dough hook and mix on low speed until dough is soft and does not stick to the sides of the bowl. If dough is too dry add gradually a bit more lukewarm water.
Shape into a ball and place in a greased bowl. Cover and let it sit in a warm place until it raises (about an hour).
Once the dough has risen, knock back the dough and shape it in a long loaf about 1 1/2 inches (3 cm) wide. Cut (not all the way through) in slices and cover the dough and let it rise again.
Preheat the oven at 350 F (180 C).
Now bake the loaf for about 1 hour.
Remove from the oven and lower temperature of oven to 210 F (100 C).
Once the dough has cooled just enough handle it, separate the slices (I used a knife to do this) and spread them on a pan.
Bake for 2 hours until completely dry.
Let them cool completely and store in airproof container
