Cretan Dakos

Dakos is one of the most popular Cretan recipes in the world. Let's say that all the Crete cuisine is considered one of the healthiest and most balanced of all the Mediterranean days thanks to the wide choice of vegetables and fresh fruit, the cheeses that have nothing to envy to ours and the French ones, to the excellent quality of the olive oil and modest consumption of meat.

In reality the excellences of Crete are manifold and vary from region to region giving an infinity of unique flavors and tastes. The Crete Island offers a great variety of aromatic herbs that are well suited to particular dishes such as savory pies that you can only taste in Crete.

But let's focus on the Dakos. A very simple dish with ancient origins that was part of the classic lunch of farmers and fishermen. A genuine toasted barley crouton as a base, seasoned with a cascade of extra virgin olive oil and garnished with tomatoes, some olives and some cheese.

A simple meal, but with important and substantial nutritional properties. As almost all things, in Greece, each has its own variations, someone also adds capers, who instead of chopped tomatoes uses a common passata, cheeses of different quality but the result is always the same, delicious, delicious and ideal for a hungry snack or as a main course. An alternative version is to break the bread into small pieces and season it with a simple tomato salad.

So friends here is how to prepare it even at home if you are longing for Hellenic cuisine and to try absolutely during yours holiday in Greece

Ingredients
for 4 people
4 large barley croutons
3 ripe and juicy tomatoes
100 ml of extra virgin olive oil + 2 teaspoons for garnish
150 g of fresh myxithra or feta
some black olives
2 spoons of fresh oregano
salt and pepper to taste


Peel 2 tomatoes and cut them into small pieces, the other two instead grate them and leave them aside to rest. In the meantime soften the croutons under running water according to how you prefer you can make them more or less soft. Sprinkle them with extra virgin olive oil. Season the grated tomatoes with salt and pepper and cover the croutons. Add the small pieces of tomato and break the cheese over the pieces of tomato. Season with oregano and two teaspoons of extra virgin olive oil. Garnish with olives at the end.

What else to add, try it and as always Kaly orexi or filos mou (good appetite my friends)