A traditional Greek Salad that’s super fresh and simple!

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I have this delicious Cretan Dakos Salad almost every day when I’m in Greece. It’s so good and made with barley rusks in Crete. You can always find the small ones that are sort of used like croutons, but I finally found my favorite large ones on Amazon, Tsatsaronakis Barley Rusks. They’re healthy, delicious, and full of fiber. The salad is really simple and fresh, with whole tomatoes grated for the puree. So you’ll want the freshest tomatoes you can find.
Why I eat this almost every day in Greece
Earthy barley rusks
Fresh, ripe tomatoes
Spicy red onions
Creamy feta cheese
Briny kalamata olives
Tart capers
Tangy, sweet white balsamic vinegar
A fresh and simple salad that’s packed with tons of flavor!

Under 10 ingredients
- Dako barley rusk -toasted whole-grain bread may be substituted
- Tomatoes -the freshest you can find
- Red onion -finely chopped
- Extra virgin olive oil –the one in our shop is straight from Crete
- Feta cheese -sheep’s milk feta is the best
- Kalamata olives -sliced and pitted
- Dried oregano
- Sea salt
- Capers
- White Balsamic vinegar –the one in our shop is truly the best
Optional:
- Bell pepper slices -fresh or roasted
What are Barley Rusks?
Barely rusks are really dry and crispy. They were created as a way to preserve bread so it lasts a long time, and it’s impossible to eat unless you soak it. I like to dip it in a bit of water on both sides, but not for too long. You’ll want it to soak up all the delicious tomato puree. Check out my video to see just how I do it.

How to make Cretan Dakos Salad
- If using toasted bread, do not wet it at all.
- Begin by dipping the rusk in water. Do this quickly so that the rusk moistens but does not soak in the water. The flavor should come from the tomatoes and olive oil, not the water.
- Place the moistened rusk on a plate.
- Grate one of the tomatoes using a box grater and chop the other.
- Drizzle some olive oil over the rusk.
- Top with the grated tomato. Season with some sea salt.
- Place the chopped tomato over the grated and season with more sea salt.
- Crumble the feta cheese on top and garnish with the sliced olives.
- Top with the onion and capers.
- Drizzle generously with olive oil and vinegar, and add the dried oregano.

Barley Rusk substitute
Barely rusk is the traditional bread used in Greece for Dakos. If you can’t find barley rusks or you just don’t care for them, you can substitute bagels, sourdough bread, chunky sliced whole wheat bread, or whatever type of bread you like.
Serving
This salad is so simple to put together, and the longer you let it sit, the softer the rusks will get. You’ll notice the edges are much softer than the center, but it just takes a little time. Let it sit in the tomatoes, olive oil, and vinegar to absorb all the juices. It’s a healthy, filling salad, so I hope you try this as soon as possible. It makes a delicious lunch or light dinner. Try my other fresh salads, too: Roasted Red Pepper & Feta Salad, Mediterranean Chickpea Salad, and Greek Salad Potato Salad from Tarpon Springs Enjoy!!

Cretan Dakos Salad
Ingredients
- 1 Dako (barley rusk), toasted whole grain bread may be substituted
- 2 tomatoes
- 1/4 of a red onion, finely chopped
- Extra virgin olive oil
- Feta cheese (about 1/4 cup)
- 2 Kalamata olives, sliced and pitted
- dried oregano
- sea salt
- capers
- White Balsamic vinegar
Optional:
- bell pepper slices
Instructions
- If using toasted bread, do not wet it at all.
- Begin by dipping the rusk in water. Do this quickly so that the rusk moistens but does not soak in the water. The flavor should come from the tomatoes and olive oil, not the water.
- Place the moistened rusk on a plate.
- Grate one of the tomatoes using a box grater and chop the other.
- Drizzle some olive oil over the rusk.
- Top with the grated tomato. Season with some sea salt.
- Place the chopped tomato over the grated and season with more sea salt.
- Crumble the feta cheese on top and garnish with the sliced olives.
- Top with the onion and capers.
- Drizzle generously with more olive oil, vinegar, and add the dried oregano on top.
- Eat this as soon as possible.
- Enjoy!!
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Hello Dimitra
Where can I get a bottle of the Cretan olive oil you prefer to use? Can you share the name on the label?
Thx,
Janice