Greek Dakos Salad

I tasted this Greek Dakos Salad for the first time in Naxos, Greece, and knew I had to make it once I got home. My version has a classic combination of juicy tomatoes, crisp rusks, feta with yogurt, and a tangy vinaigrette for a delicious take on this Cretan salad.

Greek Dakos Salad, also called dakos salata, is one of those salads you never forget once you try it. It’s made with dry barley rusks that soak up ripe tomato juices, a creamy feta yogurt topping, and all the salty little extras that make Greek cuisine shine. If you’ve ever thought bread salads like Italian panzanella were good, wait until you try this taste of the Mediterranean.

I first had the dakos salad on the island of Naxos when I was there Greek Island hopping from Athens, and I was hooked. Though some restaurants called this the Naxos salad, they are two different salad recipes. This particular salad is actually from Crete.

The mix of sweet tomatoes, briny olives, and creamy cheese had me craving it again the moment I got back home. Now, I love making this delicious dish in my own kitchen whenever I want a light lunch, side dish, or a reminder of those summer travels.

If you love Greek food and fresh salads, you’ll want to try my Greek Cucumber Salad, Greek Orzo Salad, and this outrageously delicious Watermelon Salad with feta and mint.

Why You’ll Love This Salad

• Signature flavors – Juicy tomatoes, extra virgin olive oil, and creamy feta give this salad that fresh Mediterranean taste everyone loves.
• Incredible texture – Traditional Cretan barley rusks soak up the tomato juices while staying a little crisp, so every bite has crunch and creaminess together.
• Easy anytime dish – A handful of simple ingredients is all you need to make a salad that’s perfect as a light lunch, side dish, or even a starter.

What You Need to Make Traditional Dakos Salad

There are a few ingredients in this Greek salad you may not be familiar with. Most of you know what capers are, but you may not be familiar with their cousins, caperberries and caper leaves.

• Caperberries are crisp and briny. I’m betting you’ll find all kinds of uses for them once you taste them. Use them like you would use olives.
• Caper leaves are so special, and yes, pricey. There is nothing that can take their place in this salad.
• Barley rusks are similar to large croutons, but they’re harder and really soak up flavors well. They also work well in other salads to give it a crouton-like crunch (but better!)

• Cherry tomatoes – Sweet tomatoes add juicy flavor and rel
• Kalamata olives – Salty and rich, these Greek olives bring depth of flavor to every bite.
• Shallot – Milder than red onion, but it still adds a sharp contrast.
• Small bunch parsley – Fresh and bright, it also adds an extra pop of color.
• Feta cheese – Creamy and tangy, it’s the star of the show in this Greek dish.
• Greek yogurt – Blends with feta to create a creamy topping with the best texture.
• Olive oil – I use good quality extra virgin olive oil for the best flavor.
• Red wine vinegar – A splash of acidity to balance the creamy cheese and tomato salad.
• Salt – Brings out the natural sweetness of the ripe tomatoes.
• Ground black pepper – A simple kick of black pepper keeps the flavors balanced.

How to Make It

Mix the yogurt and feta cheese together. Set aside.

Break up the rusks into smaller pieces and set aside.

Cut the tomatoes in half and set aside.

Chop parsley and set aside.

Add tomatoes, shallots, capers, and caper leaves to a large bowl.

Add rusks, olives, and capers. Whisk the olive oil, vinegar, and salt and pepper together, then add to the salad and toss well.

Divide the salad into four bowls. Top each salad with a large dollop of the feta yogurt mixture.

Top each salad with a caper berry or two.

How to Store Fresh Dakos Salad

Store any leftovers in an airtight container up to a couple of days. Just keep in mind rusks will soften more as they sit.

Variations and Substitutions

• Cheese: Swap feta cheese with mizithra cheese or another local Greek cheese for authentic Cretan cuisine vibes.
• Tomatoes: Add sun-dried tomatoes if you want even more concentrated tomato flavor.
• Rusks: Try using whole grain barley rusks or sourdough bread if you can’t find traditional Cretan dry barley rusk.
• Topping: For a different creamy topping, use ricotta cheese blended with the feta.
• Olives: Switch out black olives if you can’t find Kalamata olives, though Kalamatas give the best flavor.
• Herbs: Sprinkle with Greek oregano for a fresh herby flavor.

Top Tips

• I know I sound like a broken record, but olive oil does expire. If you’re buying those huge containers at the local superstore and taking years to use it, just stop! Rancid olive oil will ruin a recipe. You’re much better off buying smaller bottles of good-quality olive oil.
• If your barley rusks are very hard, run them quickly under cold water before adding them to the salad. This helps them soften evenly once the tomato juices hit.
• Between the feta, capers, and olives, this salad already has plenty of salt. Taste before adding extra so it doesn’t get too briny.
• This salad can be served right away, but letting it sit for 10-15 minutes allows the rusks to soak and the flavors to meld together.
• While it’s often served as a side dish, you can bulk it up with grilled shrimp or chicken for a light dinner without losing the traditional vibe.

More Tasty Salad Recipes

• Oven Baked Greek Chicken Thighs
• Spinach and Strawberry Salad
• Beet Salad with Feta
• Asian Cole Slaw