Greek dakos, my way

Ντάκος εύκολος και γρήγορος

Published originally on my blog on 21 April 2016

A non-recipe recipe. Of Greek dakos.

Traditionally made with large barley rusks and grated beefsteak tomatoes. I had little barley rusks (dakakia/paksimathia) that I made a few days ago and some small plum tomatoes at hand, the sweetest there is, cut in half so their juices run out onto the hearty rusks; feta, —Greek of course, don’t let me hear anything about feta from another country. Would you ever buy Brazilian Roquefort?— crumbled, to get my hands dirty, to feel the food I am about to eat between my fingers; lots and lots of Greek extra virgin olive oil; Greek dried wild oregano; a drizzle of red-wine vinegar for acidity and a touch of sea salt (I only use sea salt in my cooking), just a touch, as proper feta is salty.

That’s all there is to it. The glorious dakos, in a slightly different variation.

Eaten under the sun, on a warm spring day.

Greek dakos, my way

I know some of you will ask for my barley rusk recipe. I won’t share it now, but it’s based on my Greek barley bread recipe.