Dakos Kritikos
User Reviews
5.0
36 reviews
Excellent
Dakos Kritikos
Report
Cretan Dakos is a beloved summer snack. A rusk (hard bread) is topped with mizithra cheese, juicy tomato, herbs, and extra virgin olive oil.
Share:
Ingredients
- 4 round rusks
- 1½ cups soft sour mizithra cheese or feta
- 1 large ripe tomato cubed or
- 1 cup extra virgin olive oil total
- fresh oregano sprigs
- 1 teaspoon dried oregano
- sea salt
- freshly ground pepper
- ½ teaspoon sugar
- 1 tablespoon red wine vinegar
Instructions
- Put half the extra virgin olive oil, tomatoes, sugar, red wine vinegar, dried oregano, and a teaspoon of fresh oregano leaves in a bowl. Mix gently and let it sit for 15 minutes.
- Place each rusk on a plate or all on a platter.Drizzle the rusks with a bit of olive oil. Divide the tomatoes on top of the risks equally. Top each rusk with the xinomyzithra.Let the loaded dako sit for a few minutes to soak up the tomato juices.
- Drizzle the remaining oil and sprinkle fresh oregano.Enjoy!
Notes
- The tomato juices are enough to soften the rusk.
- In case it is really hard, immerse it for a second in a deep dish of water or pass it under running very quickly.
- Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
- Rusks. You can use both rectangular or round rusks. Every Greek and Mediterranean grocery store will have at least one kind of rusk. You can also find them online at Titanfoods and Amazon. The tomato juices are enough to soften the rusk. In case it is really hard, immerse it for a second in a deep dish of water or pass it under running very quickly. Sour mizithra cheese. Xynomizithra Kritis PDO. You can find soft sour mizithra in Greek and Mediterranean stores like Titanfoods in Astoria, NY. Don't get the hard mizithra that is used for pasta. I make a mix of half ricotta cheese and feta to create a similar taste and texture to sour mizithra. Or I crumble a block of feta and use it as a topping. Ripe tomatoes. Any kind. Heirlooms, cherry tomatoes, and sugar bombs are all great as long as they are in season. If an out-of-season dakos craving happens to you, use Campari tomatoes. They are sweet and similar to Greek tomatoes. Fresh oregano. Substitute with fresh basil, spearmint, or parsley. Dried oregano. Dried basil, thyme, or spearmint works just as well.
- Rusks. You can use both rectangular or round rusks. Every Greek and Mediterranean grocery store will have at least one kind of rusk. You can also find them online at Titanfoods and Amazon.
- The tomato juices are enough to soften the rusk. In case it is really hard, immerse it for a second in a deep dish of water or pass it under running very quickly.
- Sour mizithra cheese. Xynomizithra Kritis PDO. You can find soft sour mizithra in Greek and Mediterranean stores like Titanfoods in Astoria, NY. Don't get the hard mizithra that is used for pasta. I make a mix of half ricotta cheese and feta to create a similar taste and texture to sour mizithra. Or I crumble a block of feta and use it as a topping.
- Ripe tomatoes. Any kind. Heirlooms, cherry tomatoes, and sugar bombs are all great as long as they are in season. If an out-of-season dakos craving happens to you, use Campari tomatoes. They are sweet and similar to Greek tomatoes.
- Fresh oregano. Substitute with fresh basil, spearmint, or parsley.
- Dried oregano. Dried basil, thyme, or spearmint works just as well.
- Balsamic vinegar. Or balsamic cream. You can add a teaspoon to the tomato mixture instead of sugar and vinegar and drizzle a bit on the top of the dakos for serving.
- Balsamic vinegar. Or balsamic cream. You can add a teaspoon to the tomato mixture instead of sugar and vinegar and drizzle a bit on the top of the dakos for serving.
- Olives. Slice some pitted olives or use three or four whole (without the pit).
- Olives. Slice some pitted olives or use three or four whole (without the pit).
- Capers. Add a hand full of capers or chop them up and add them to the tomato mix.
- Capers. Add a hand full of capers or chop them up and add them to the tomato mix.
- On the island of Zakynthos in the Ionian Sea, they make their own type of rusks. They serve them with tomatoes, olive oil, oregano, and prenza, a type of homemade cheese salad. Or they use local ladotiri cheese. It is a spicy cheese preserved in olive oil in clay jars. Soft in the early stages of maturation, it gets spicy as it matures. They also add olives, anchovies, sardine paste, or herring.
- On the island of Zakynthos in the Ionian Sea, they make their own type of rusks. They serve them with tomatoes, olive oil, oregano, and prenza, a type of homemade cheese salad. Or they use local ladotiri cheese. It is a spicy cheese preserved in olive oil in clay jars. Soft in the early stages of maturation, it gets spicy as it matures. They also add olives, anchovies, sardine paste, or herring.
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
35g
(12%)
Protein
13g
(26%)
Fat
40g
(62%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
22g
Cholesterol
50mg
(17%)
Sodium
944mg
(39%)
Potassium
183mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
502IU
(10%)
Vitamin C
4mg
(4%)
Calcium
337mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 13g | 26% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 50mg | 17% |
| Sodium | 944mg | 39% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 337mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
