Ingredients

• 2 large barley rusks (paximadia)
• 3–4 large ripe tomatoes, peeled, then grated or finely chopped
• 150 g feta or mizithra, a Cretan soft cheese, crumbled
• 2–3 tbsp Patima extra virgin olive oil
• 1 tsp Mama Pelagia wild oregano
• A handful of capers, optional
• A handful of Mama Pelagia olives, black Kalamata or green
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Soften the rusks

Naturally, rusks are hard to bite into, but once softened, they add a crunchy and rustic layer to the flavors. Run them under cold water for 2–3 seconds. They should soften enough while remaining crisp in the middle.

2. Prepare the tomatoes

Grate the tomatoes on the coarse side of a grater, leaving the skins out at the end. Alternatively, peel and blend or finely chop them.

3. Put together the Dakos

Start your dish by placing the rusks first and coating them with a generous layer of grated tomatoes, until each one is covered. Let the juices soak into the bread, softening it further and deepening the flavor.

4. Add the cheese

Spread a good amount of crumbled mizithra or feta over the tomatoes.

5. Season

Sprinkle with fragrant Mama Pelagia wild oregano, sea salt and freshly ground black pepper.

6. Finish with olive oil

Drizzle a generous layer of Patima extra virgin olive oil over the Dakos. The olive oil ties the different ingredients together and gives the dish its rich, rounded Cretan character.

7. Add the capers and olives

Add capers and Mama Pelagia black or green olives for a meaty, juicy and savory topping.

8. Rest and serve

The Dakos should rest for 5–10 minutes before eating. This way, the flavors bind together and the rusks soak in the layered juices while maintaining a pleasant crunch.

Grilled fish or seafood

Garlic-butter shrimp, roasted octopus, or grilled sardines in a light sauce of olive oil and lemon are all beautifully accompanied by the crunchy yet juicy layers of tomato, olive oil and oregano.

Grilled meats

Imagine a juicy lamb chop, tender pork souvlaki or lean grilled chicken paired with the lightness and freshness of Dakos.

Other Cretan appetizers

The herby flavors of Cretan dolmadakia, the caramelized warmth of roasted vegetables and the creamy, garlicky character of tzatziki create the perfect background for aromatic Dakos.

Amaze your friends with a selection of complementary Cretan meze dishes at your next dinner party.

A glass of Cretan wine

We suggest an organic dry white Vidiano or Malagouzia Assyrtiko, both available from the Mama Pelagia shop. For rosé lovers, a glass of Cretan rosé or Liatiko brings the tranquility of a pleasant seaside breeze directly to your home.