Sundays are known for family gatherings, excursions with friends, good food... Well, we managed to have it all. First Sunday in our food studio and a coffee invitation that ended up in a spontaneous simple supper when some friends came by the studio, holding a big bottle of homemade Cretan raki. After all, everything we needed for it was in plethora in our garden -especially the unbelievable flood of sun-ripen tomatoes.
That day we made a simple dakos salad and had some fresh seasonal fruits. Nothing fancy, but enough to have a nice meal and everything was home produced. We even had our own crisp barley bread (dakos); my father makes it by baking the bread twice, which is the traditional way that allows is it to be maintained far longer. Except of being really tasty, dakos is rich in a number of vitamins of the B complex including folic acid and B6, magnesium, selenium, amino acids, fibre, phosphorus and antioxidans and has no preservatives.
We wanted to share the recipe for this salad which main ingredient, Cretan rusks (dakos), you can find in Greek delis, or make your own, but this is a recipe we promise to post soon.
- 6 small dakos
- 400 gr ripe tomatoes roughly chopped
- 1/2 red onion, peeled and finely chopped
- 12 cretan olives (tsakistes)
- 125 gr ksinomizithra or feta
- 1/2 tbsps dried oregano
- 5-7 tbsps extra virgin olive oil
- few sprigs of flat parsley
- 1 tbsp red-wine vinegar
- sea salt and freshly ground pepper
- In a large salad bowl put the red onion and add the red-wine vinegar and leave it for a few minutes until the onion has softened.
- Add the tomatoes, olives and dakos (whole or crumbled) to the bowl. Add the amount of olive oil you prefer. Tear in the parsley leaves and season to taste. Crumble the cheese over the top and scatter some oregano to serve.