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

Watch the Video:

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!!