Dakos, also called koukouvagia or koukouvayia is one of the most popular mezedes of the island!
Dakos consists of a slice of cracked barley bread, called paximadi that is garnished with crushed or grated ripe tomato and crumbled feta and oregano.
Let’s prepare Dakos!
Greek Dakos
Ingredients
- 4 large round rusks
- 3 large mature tomatoes
- 8 tbsps extra virgin olive oil
- 150 g feta cheese
- 10-15 black olives
- oregano
- salt
Instructions
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Grate the tomatoes and drain all the liquids.
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Pass the rusk under running water (very quickly) and place on a plate. Cretan rusks are very hard but you do not want to soften them too much. It should still be crunchy but easily breakable. Here you could add some salt.
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Add about 1 tablespoon of olive oil and let it absorb. (Please note that here in Greece we often add much more olive oil, but this amount works fine).
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Spoon the tomato on top, covering the whole rusk and then add the crumbled cheese.
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Drizzle with another teaspoon of olive oil, some olives and oregano.
Bon Appétit!
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