What is Dakos? It's toasted bread or soaked barley crumbs generously sprinkled with olive oil, sprinkled with sweet, ripe, summer tomatoes, feta, chopped olives, and oregano. This salad is all about tomatoes, won't be unripe, won't be sweet, won't taste good - all for nothing. That's why it's summery. In Crete they make dakos with barley breadcrumbs that are soaked in water. Outside of Greece, it's somewhat problematic to find them, and you don't have to. But promise me you'll get the tastiest bread you can find, the tastiest tomatoes, and the tastiest olive oil, extra-virgin is a must. It's so simple and delicious here that this is the third or fourth day in a row I've had this salad for breakfast. And as long as tomatoes and feta are plentiful, I don't plan to change the menu. In short, this is a salad marked "must try." Once you try it, be sure to share your experience in the comments.
1large slice of white bread(1.5-2 cm thick, the most delicious, with a puffy, not dense, crumb)
2tbsp.olive oil extra virgin
4-6olives(preferably with a bone, an assortment of different colors)
pinchoregano(dry)
1/2shallot(can be replaced by any sweet onion)
salt, freshly ground black pepper
Instructions
Brush the bread with olive oil on both sides, fry in a dry pan until crispy on both sides.
Cut the tomato in half. Dice half of it into medium sized cubes and grate the other half on a coarse grater. Discard the skin.
Cut half of the shallots into very thin rings. Separate the rings with your hands to separate them from each other. Cut the olives off the bone.
Assemble the salad. Place a two-sided, toasted, thick slice of bread on a plate. Generously pour olive oil on it. On top, put chopped and grated tomatoes, salt with a pinch of salt, crumble feta, sprinkle with a pinch of oregano. Drizzle the salad with olive oil again, add the olives and thinly sliced shallot.Taste.