Dakos is a traditional Cretan salad built on a crunchy base of dried barley rusk (paximadi) soaked briefly so it softens but stays sturdy, then topped with ripe chopped tomatoes, crumbled mizithra or feta style cheese, a generous drizzle of extra virgin olive oil, oregano and sometimes capers or olives. Think bruschetta’s sun kissed Greek cousin that’s rustic, tangy and gloriously simple. It hails from Crete, the largest of the Greek islands, where peasant cuisine turned humble pantry staples into bright, unforgettable dishes perfect for hot, lazy Mediterranean days.

My modern version takes day old bread and roasts them in oil for some larger crunchy crouton style addition, and then builds the rough chopped ingredients instead of the finer diced traditional version. This take is built for the modern kitchen meaning, everyone can enjoy the lovely taste and vibe the dakos salad offers.