Dakos Recipe from Chef Katerina of our Greek Island Cooking Vacation

August 7, 2015  |  By Peg Kern
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Dakos Recipe from Chef Katerina of our Greek Island Cooking Vacation

When one thinks of Greek Island cuisine, chances are you're not thinking of bread. But in Greece — both the mainland and the islands — bread plays an important role, and it's largely considered a staple for just about every meal. It can be used to soak up sauces or used as an ingredient all its own, which is exactly what it does in this dakos recipe from Chef Katerina of our Greek Cooking Odyssey culinary vacation.

DakosThe recipe all starts with paximadia, which is a dry rusk (twice-baked bread) made with barley flour that can be found throughout the Greek islands. Paximadia is also often a part of the breakfast table, as it's a sweet, nutty bread that can be enjoyed on its own or with some wine and olives.

While dakos is traditionally a Cretan dish, Chef Katerina also loves to make it on Poros with her own personal spin.

Chef Katerina making dakosDakos Ingredients

  • 6 Dakos (or large round barley rusks)
  • 8 tbsp extra virgin olive oil
  • 6 large ripe tomatoes, cut into pieces
  • 150 g (5.5 oz) feta
  • Salt
  • Ground pepper
  • 10-15 black olives (optional)
  • 1-2 tbsp capers (optional)
  • Oregano and mint (optional)


1. With the tomato juice from the diced tomatoes, wet the bread until its moist.

2. Drizzle olive oil over the bread.

3. Using your hands, crumble the feta in a separate dish.

4. Assemble the dish. Start by laying out the bread, and then topping it with the grated tomato. Next, top with the feta cheese.

5. Finish the dish by drizzling more olive oil, and then flavoring with however much salt and pepper you prefer.

Katerina's personal favorite touch to dakos takes the dish just a step further with the addition of capers, olives, mint, and oregano too.

This dish works wonderfully as an appetizer, or a meal all its own! Want to learn more traditional Greek Island recipes? Check out our Greek Cooking Odyssey culinary vacation with Chef Katerina; the trip includes four hands-on cooking lessons.

By Liz Hall

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By Peg Kern
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