Dakos salad is a traditional Cretan dish with roots that run deep into the agricultural history of Crete, Greece. Often described as the island’s summer salad, it’s a simple yet flavour packed fare that reflects the region’s rustic, Mediterranean lifestyle.

The foundation of dakos lies in ancient Greek cuisine, where combining barley rusk with tomatoes and local cheeses was a practical way to use preserved ingredients through the scorching island summers. The name "dakos" itself is derived from the Greek verb “dako,” meaning “to bite,” indicative of the rusk’s firm texture that demands a good bite. Historically, this salad was a farmer’s staple quick, nutritious, and made from pantry staples like dried bread, olive oil, and fresh produce.

Traditionally the ingredients include…

Barley Rusk (Paximadi): Twice baked barley bread, crunchy and dry, providing the perfect base.

Tomatoes: Fresh, ripe, and often grated to release their juiciness straight onto the rusk.

Cretan Cheese: Typically mizithra or feta, crumbled generously.

Olive Oil: Extra virgin, from local Cretan olives, drizzled liberally.

Herbs: Oregano or thyme to add that unmistakable Greek aroma.

Olives and Capers: Occasionally added for an extra briny layer.

Dakos endures because it embodies simplicity and versatility, perfect for lazy summer afternoons or a quick wholesome meal. Its crunchy soggy texture combo hits all the right taste notes. Plus, it’s a salad that doesn’t take itself too seriously, easy to prepare, forgiving with ingredient swaps, yet utterly satisfying.