Dakos Salata (Cretan Salad)

Greek salads are all about the juices at the bottom of the bowl. With this Dakos version, you have a hearty meal that delivers on all tastes and flavors and fills you up.
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EPISODE ONE🇬🇷: DAKOS Salata (full recipe is on: HungryHappens.Net) #cretegreece #saladrecipe #dakos #crete #greektiktok #hungryhappens

♬ original sound – Stella Drivas

If you’ve ever had a Horiatiki Greek salad, you know the best part is scooping and dipping your fresh bread in all the tomato, feta and olive oil juices at the bottom of the bowl. This Dakos salata is the best version of that. The bagels (paksimadia if you’re in Greece) do an amazing job of soaking up the yumminess.

In Greeece we use Paksimadia which are basically dried up pieces of wheat bread. You buy them ready to go and super hard and crispy. My parents would dunk these in water because you might chip a tooth if you try to eat them straight out of the bag. Growing up in New York we have bagels everywhere and I figured they would be the perfect stand-in since most of us are not near a Greek store.

The key to this recipe is allow the salad to sit in the dressing (tossed of course) for at least 20 minutes. This helps the tomatoes release their juices and it all comes together with the seasonings, olive oil and feta to create a delicious flavor bomb. I served mine with some grilled chicken thighs. Chef’s kiss.

dakos salata salad

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dakos salata salad

Dakos Salata

5 from 6 votes
Servings: 4
Prep Time: 10 minutes
Melding Time: 30 minutes
Total Time: 40 minutes

Ingredients 

  • 2 flat bagels

Dressing:

  • 1/3 cup olive oil
  • 1-2 tbs red wine vinegar
  • 1/2 tsp dried oregano
  • 1-2 tbs capers
  • salt and pepper to taste

Salad:

  • 3 medium tomatoes, sliced into wedges
  • 1 long cucumber, sliced
  • 1/2 small red onion, sliced thin
  • 1/3 cup Kalamata olives
  • 1/4 cup dill, chopped
  • 5 oz feta cheese, crumbled

Instructions

  • I used pumpernickel and whole wheat flat bagels, but any kind works here. Slice the bagels in half and then cut them into large chunks. Toast the chunks in your mini toaster oven for 10 minutes or until they get crispy.
  • In a salad bowl, whisk together the dressing ingredients. Taste and adjust if necessary.
  • To the same bowl, add in the tomatoes, cucumber, onion, olives, dill and feta. Toss it all to coat. Let this sit for 20 minutes.
  • In a rimmed plate, place 1/4 of the bagel pieces on the bottom. Top with your salad and make sure you add in the juice from the bottom of the bowl to your plate. I like to let this sit for 10 minutes for the bagel pieces to soak up the salad juices fully.

Nutrition

Calories: 304kcal | Carbohydrates: 9g | Protein: 7g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 32mg | Sodium: 647mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1247IU | Vitamin C: 19mg | Calcium: 214mg | Iron: 1mg
Author: Stella

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