Cretan Salad (Dakos)

A rustic Cretan speciality: crunchy barley rusk soaked in grated tomato and topped with feta and olives. Simple, Mediterranean and tasty, it makes a sunny starter or light lunch.

Prep time: 15 min  |  Cooking time: 0 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 278 kcal · 6 g protein · 17 g carbohydrate · 20 g fat

Ingredients

• 4 slices of barley breadwholegrain barley
• 4 tomatoes
• 100 g feta
• 60 g olives
• 3 tbsp olive oil
• oregano

Method

1. Grate the tomatoes to make a pulp.
2. Lightly moisten the barley bread with a little oil.
3. Top with the tomato pulp.
4. Add the crumbled feta, olives and oregano.

Nutritional benefits

Tomato is rich in lycopene and vitamin C, wholegrain barley bread in fibre, feta in protein and calcium, and the olive oil and olives in good Mediterranean fats. Dakos is the Cretan diet in a nutshell, known for its benefits for heart health. A simple, healthy and filling starter.

Variations and substitutions

• With cucumber and red onion.
• With capers.
• On toasted wholemeal bread if you cannot find barley bread.
• Vegan: leave out the feta and use avocado.

Storage and making ahead

Assemble shortly before serving; the bread should stay slightly crunchy. Keeps for 1 day.

💡 Good to know

Grate very ripe tomatoes: their juice soaks into the barley bread just enough to soften it without making it soggy.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes.

Foods in this recipe: barley bread · wholegrain barley · tomatoes · feta · olives.

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