Dakos
Chania, Greece
This popular light dish features a hard barley rusk lightly softened with water or olive oil and topped with grated ripe tomatoes and crumbled feta or mizithra cheese. It is finished with a sprinkle of dried wild oregano and a generous thread of extra virgin olive oil.
Why locals eat it
Originating in Crete, dakos was born from the practical need to preserve bread by drying it into hard rusks. It has become a beloved summer starter throughout Greece, celebrated for its refreshing contrast of textures.
Local tip
Let the ingredients sit on the rusk for a couple of minutes before eating so the tomato juices can perfectly soften the crunchy base.
Typically made with
barley rusk, ripe tomatoes, feta cheese, mizithra cheese, olive oil, oregano, capers. Recipes vary — always check with the vendor if you have allergies.