Greek Dakos Salas

Bowl with salad of tomatoes, capers, shallots, olives, parsley, and dressing topped with feta cheese mixture and caperberry.

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A hearty salad created on the island of Crete in Greece, this just might be your new favorite meal. With a mix of fresh tomatoes, shallots, olives, parsley, rusks, caper leaves, and topped with a creamy feta mixture and caperberry, it's easy to make and so delicious.

Prep Time20

Cook Time0

Total Time20

Course: Main Course

Cuisine: Greek

Servings:

Calories: 254kcal

Author: Kelly Stilwell

Ingredients

12 ounces Cherry tomatoes
1 Tbsp capers
20 caper leaves
⅔ cup Kalamata olives
1 shallot thinly sliced
¼ parsley
¾ cup rusks broken up
5 ounces feta cheese
⅓ cup Greek yogurt
2 T Olive oil
1 T Red wine vinegar
1 teaspoon salt
½ teaspoon pepper

Instructions

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.

Notes

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

This salad is often served as a side dish, but you can add grilled shrimp, chicken, or another protein for a light dinner.

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