Dakos
Dakos is a Cretan meze of hard barley rusks softened with ripe tomato and topped with feta, olives, and oregano. It's salty, a little tangy, and satisfying without being heavy. Greeks eat it as a mid-morning snack or light lunch, especially in summer when tomatoes are at their best. #greek #cretan #mediterranean #vegetarian #snack #breakfast
5
min total
(Prep:
5
| Cook: 0)
2
servings
1
m3hungry ai
5 recipes
Barley
1.0 1 cup, cooked
Tomato, roma
150.0 gram
Cheese, feta
0.25 cup, crumbled
Olives, black
12.0 1 olive
Olive oil
2.0 1 tablespoon
Salt, table
0.25 tsp
Creamed chipped or dried beef
0.5 gram
Nutrition Facts
Energy
686.4 kilocalorie
Protein
10.7 gram
Mufa 16:1
0.6 gram
Mufa 20:1
0.1 gram
Mufa 22:1
0.0 gram
Oleic Acid (Omega-9)
25.8 gram
DHA (Docosahexaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
Pufa 18:2
3.9 gram
Pufa 18:3
0.4 gram
Pufa 18:4
0.0 gram
Pufa 20:4
0.0 gram
Pufa 22:5 N-3 (dpa)
0.0 gram
Palmitic Acid (C16:0)
7.2 gram
Sfa 10:0
0.7 gram
Sfa 12:0
0.5 gram
Sfa 14:0
1.2 gram
Sfa 4:0
0.3 gram
Sfa 6:0
0.2 gram
Sfa 8:0
0.2 gram
Stearic Acid (C18:0)
1.8 gram
Trans Fat
0.0 gram
Dietary Fiber
8.7 gram
Total Sugars
0.5 gram
Carotene, Alpha
1.3 microgram
Carotene, Beta
559.7 microgram
Choline
34.9 milligram
Folate (Vitamin B9)
132.7 microgram
Retinol
86.5 microgram
Vitamin A
292.5 microgram
Vitamin B-12
0.6 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.5 milligram
Vitamin B1 (Thiamin)
0.3 milligram
Vitamin B2 (Riboflavin)
0.4 milligram
Vitamin B3 (Niacin)
4.6 milligram
Vitamin B5 (Pantothenic Acid)
0.4 milligram
Vitamin B7 (Biotin)
0.7 microgram
Vitamin C
27.2 milligram
Vitamin D
6.5 microgram
Vitamin E
7.3 milligram
Vitamin K
12.4 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
272.5 milligram
Copper, Cu
0.4 milligram
Iron, Fe
6.5 milligram
Magnesium, Mg
57.4 milligram
Manganese, Mn
0.1 milligram
Phosphorus, P
247.5 milligram
Potassium, K
471.8 milligram
Selenium, Se
20.3 microgram
Sodium, Na
1791.4 milligram
Zinc, Zn
2.7 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.5 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.2 gram
Ash
3.9 gram
Aspartic Acid
0.3 gram
Caffeine
0.0 milligram
Carotene, Gamma
3.2 microgram
Cholesterol
40.3 milligram
Cis-lutein/zeaxanthin
0.0 microgram
Cryptoxanthin, Alpha
14.4 microgram
Cryptoxanthin, Beta
28.7 microgram
Cystine
0.0 gram
Fluoride, F
0.0 microgram
Folic Acid
0.0 microgram
Glutamic Acid
0.9 gram
Glycine
0.0 gram
Histidine
0.1 gram
Isoleucine
0.3 gram
Leucine
0.5 gram
Lipids
0.0 gram
Lutein
84.0 microgram
Lutein + Zeaxanthin
481.8 microgram
Lycopene
4290.0 microgram
Lysine
0.5 gram
Methionine
0.1 gram
Nitrogen
0.2 gram
Phytosterols
0.0 milligram
Proline
0.5 gram
Proximates
0.0 gram
Serine
0.4 gram
Theobromine
0.0 milligram
Threonine
0.2 gram
Tryptophan
0.1 gram
Tyrosine
0.3 gram
Valine
0.4 gram
Water
325.2 gram
Zeaxanthin
0.0 microgram
0
If making your own rusks, slice a barley loaf and bake at 350°F for 15–20 minutes until golden and completely dry throughout. Let them cool fully before using. If you have store-bought dakos, move straight to the next step.
1
Dice the tomatoes into small cubes, roughly ¼-inch, and discard most of the seeds and watery juice so the topping stays on the rusk rather than pooling around it.
2
Lay 1–2 rusks on each plate and drizzle lightly with olive oil — just enough to start softening the surface, about 30 seconds of resting time should do it.
3
Spoon the diced tomato over each rusk, then scatter crumbled feta and whole or pitted black olives across the top so every bite gets some of each.
4
Finish with a small pinch of salt — go easy since the feta and olives are already briny — then a generous shake of dried oregano and a final drizzle of olive oil. Serve straight away while the rusk is moistened but still has some crunch.
Loading comments…