The Dakos salad is one of the most popular summer Greek dishes, you can eat it at all the bars along the beaches and in the city. It is made with very few ingredients that give it a delicious taste and scent. Ingredients that need to be fresh and quality. The salad is traditionally placed on top of a slice of hard rustic bread , Dakos bread, bread baked twice like a biscotti. For soften it you have pass it quickly under water on both sides. I propose a version of this dish with onion and broken bread inside the salad. The bread that comes closest to the Greek bread is the frisa.
Ingredients
- Mature and sodium tomatoes
- Tropea red onion
- Cucumber
- Olive Kalamata
- Feta cheese
- Dry Oregano
- Extra virgin olive oil (for a great oil click here)
- Salt and pepper
Preparation
- Wash the tomatoes, slice them and put them in a bowl
- Peel the cucumber and cut into cubes. Join it with tomatoes
- Add the finely chopped onion, olives and feta.
- Season with salt and pepper, oregano and extra virgin olive oil
- At this point take the frisa, moisten it under running water, very quickly, and break it into the salad.
- Stir well and leave to season for about 15 minutes before serving.
Notes
The original version of the Dakos salad does not include neither the cucumber nor the onion but the capers. Once the ingredients are assembled, the salad is served resting on top of the bread, soaked in water, left whole , and laid out in the dish of the single diner.
