Dakos
Dakos was “invented” years ago by Greek housewives, who used to cut out some of their bread dough and dry it, rather than bake it in an oven. This hard bread — traditionally a barley rusk called Paximadia — is eaten all over Greece, and every region has its own “recipe.” This simple dish...
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Side dishes, Vegetarian, Barley, Quick & Easy, Staff Favorites
Active time
5 minutesTotal time
5 minutesYield
4 servingsNutrition
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Ingredients
4 barley rusks, halved or sliced, or crusty whole grain bread, sliced and toasted
water (only if using barley rusks)
1 ½ pounds ripe tomatoes or 1 20-once canned tomatoes
½ pound feta cheese, crumbled
¼ cup oregano or marjoram
Extra virgin olive oil
Instructions
- If using barley rusks, dip barley rusks in water to soften and place on individual plates. Skip this step if using whole grain toast.
- Dice tomatoes. Divide along with cheese and herbs into four even portions. Pile a layer of each ingredient on each rusk or piece of toast.
- Drizzle each serving with olive oil.
An Oldways recipe and iStock photo
Nutrition
Nutrition: Calories: 390Total Fat: 27g
Saturated Fat: 11g
Sodium: 580mg
Carbohydrate: 25g
Fiber: 3g
Protein: 13g
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