Dakos Salata
A traditional Greek salad featuring crisp barley rusks topped with juicy tomatoes, creamy feta, olives, and fragrant oregano. Fresh, rustic, and full of Mediterranean flavor.
- Prep Time: 10–15 minutes
- Cook Time: 0 minutes
- Total Time: 10–15 minutes
- Yield: 2–4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 2 large barley rusks or thick toasted bread slices
- 2 large ripe tomatoes, grated or finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- Optional: capers or chopped fresh parsley
Instructions
- Lightly moisten the barley rusks with a small amount of water to soften slightly without making them soggy.
- Place the rusks on serving plates.
- Spoon grated or finely chopped tomatoes evenly over each rusk.
- Season with salt and freshly ground black pepper.
- Top generously with crumbled feta cheese.
- Add sliced Kalamata olives and optional capers if using.
- Drizzle with extra virgin olive oil and sprinkle dried oregano over the top.
- Serve immediately while the rusks retain some crunch.
Notes
- Best enjoyed fresh to maintain texture.
- Substitute thick toasted rustic bread if barley rusks are unavailable.
- Store tomato mixture separately if preparing ahead.
- Add cucumber or red onion for extra freshness.
- Not suitable for reheating.
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 25 mg
Find it online: https://thefamilycooking.com/dakos-salata/
