|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Greek: ντάκος, pronounced DAH-kohss
A traditional meze or a light meal on the island of Crete, dakos (also called "koukouvayia") is often called "Greek bruschetta," and is easy to make with few ingredients and no cooking. You can find rusks at online Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread (without the water). There is also a more traditional version of this recipe. Aged myzithra cheese is the traditional cheese for this dish on Crete.
- 1/2 of a large round barley rusk (about 5 inches diameter)
- 1 large tomato (or 2 small ripe tomatoes, coarsely grated, discard skin)
- 2 to 3 heaping tablespoons of feta cheese (or aged myzithra, crumbled or grated)
- 2 to 3 teaspoons olive oil (extra virgin)
- Black pepper to taste
- Pinch oregano (Greek rigani)
Run the rusk under a spray of water (about 4 to 6 tablespoons) to moisten. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drain off.
Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
- Some like to add a couple of thin slices of bell pepper and/or onion. They aren't part of the original recipe but can be used if desired.