Cretan Dakos with a Twist!
Updated: Mar 29
The traditional Cretan Dakos is made with super healthy barley rusk that consists of whole grain barley flour, water and salt. As the rusks are really hard they need a bit of soaking in water or other liquid before use. If rusk is not available in your area, you can use crisp rolls or any other type of rusk or double baked bread with great results.
Apart from the rusk, to make a traditional Dakos you will need olive oil, tomatoes and crumbled cheese and if you like, balsamic vinegar and capers. For recipe see: https://www.cook-eat-go.com/post/traditional-cretan-dakos-salad
For today's version I have added steamed broccoli florets to the recipe and instead of the traditional Feta cheese I've used a truly tasty and a bit pungent low fat (19%) fresh cheese called Sfela* that I love and is perfect for this healthy Dakos version.
Ingredients (Serves 1 persons)
3 - 4 mini barley rusk or whole-wheat crisp rolls
White balsamic vinegar
1 large beefsteak tomato - grated
1 full cup steamed broccoli florets
2 full tblsp Sfela cheese or other low fat fresh cheese or Feta cheese
1/2 tblsp capers
Extra virgin olive oil - optional
Dip barley rusk in cold water to soften a bit.
Pat dry and place on soup-plate. Drizzle with a dash of white balsamic vinegar (optional) and spoon grated tomatoes with juices evenly over rusk.
Add broccoli florets and top with Sfela or other fresh soft cheese of choice.
Add capers, season with ground pepper and drizzle with extra virgin olive oil, to taste.
The * Sfela cheese I used is made in the Messinia region of Greece and I normally buy it from a small Greek specialty food shop (Spiros Adamopoulos Tel: 2111 823296 and 2111 821777) that is located on a side street next to the Athens Central Market.
© KaritasM – May 2020