A Dakos Salad is a specialty Greek salad made with fresh tomatoes, feta, capers, red onions, oregano and basil. It’s a vibrant taste for summer. It can be made either like a bruschetta or deconstructed into a salad. Serve this as a part of a mezze spread, or along a barbeque. The salad is a quick and simple way to throw an easy meal together.
Prep time: 15 mins
Total time: 15 mins
Servings: 4 servings
- 1 pound ripe tomatoes, cut into 1 1/2-inch chunks
- 2 tablespoons finely diced red onions
- 1/4 cup black olives (such as kalamata), pitted and roughly chopped
- 1 tablespoon capers, roughly chopped
- Small handful of parsley leaves, chopped
- Small handful basil leaves, chopped
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil, plus extra for drizzling
- 1/3 teaspoon salt, plus more to taste
- Black pepper, to taste
- 6 dakos rusks or two thick slices of sourdough cut into chunks and toasted
- 1/2 cup feta, crumbled
- Combine salad ingredients: In a large bowl combine the tomatoes, red onion, olives, capers, parsley, basil, oregano, red wine vinegar, olive oil, salt, and black pepper to taste.
- Crumble rusks over salad and let sit: Break the rusks into 1-inch pieces. Add to the salad then using a rubber spatula combine the ingredients. Let the salad rest for 10 minutes so the rusks can soften slightly in the tomato juices.
- Top with feta: Once the salad has rested for 10 minutes, add the feta over top.
- Finish salad and serve: Check the seasoning and add additional salt and pepper, if needed. Finish with a final drizzle of olive oil. Serve.
Source: Simply Recipes