Dakos (or Ntakos) is a simple toast that has been for centuries the snack or lunch of Greek peasants. It is prepared with crushed tomatoes, olive oil, cheese (feta or xinomizithra) and toasted rolls. The latter are generally called “paximadia” in Greece (“paximadi” in the singular, “paximadia” in the plural). In France, there is no equivalent. Try it with Swedish whole grain rolls. Or toast and dry large slices of country bread in the oven.
Dakos is simple and very easy to prepare. It is an ideal dish in summer because it is light and refreshing. Which also has the advantage of being healthy and balanced: it combines starchy foods thanks to bread, proteins thanks to cheese and vegetables.
Cretan Dakos and regional variations
Barley paximadi is a typical toasted bread of Crete. The paximadia produced in Crete have the European Protected Geographical Indication (PGI) label.
But there are many variations depending on the region. Dakos is excellent with a good loaf of farmhouse bread: in Zakynthos it is called “frissa” and is served with capers, abundant on this island.
On the island of Mytilene, there is a simpler version based on tomatoes rubbed on a slice of garlic bread and drizzled with olive oil.
Evi gives us here the recipe of the traditional Cretan Dakos.
Ingredients
For a Dakos:
- 1 Cretan barley paximadi (alternatively a wholemeal bread roll such as Krisprolls® or toasted country bread)
- the flesh of a nice tomato, seeded and chopped
- 2-3 tablespoons of crumbled feta or fresh, slightly acidic Cretan goat cheese (xinomizithra – ξινομυζήθρα)
- 1 good pinch of oregano or thyme
- olive oil
- a little white wine vinegar or lemon juice
- ground pepper
- salt
Preparation
Wet the paximadi on all sides by passing it very quickly under the tap.
Place it on a plate with the crumb side up.
Drizzle with a little vinegar or lemon juice and copiously with olive oil, preferably quite tasty.
Place the diced tomato and crumbled feta on top.
Add salt and pepper.
Sprinkle with oregano and drizzle with olive oil.
You can also add some capers and/or black olives in small pieces.
Wait a little while before serving to allow the toast to soak up the liquids (about 30 minutes).
Tasting of Dakos
Dakos is not really cuttable; it breaks and is difficult to eat within the rules of manners. But it’s a peasant toast, to be eaten without too many manners!
Dakos goes wonderfully with an arugula salad.
For the aperitif, we can take small individual paximadia that we prepare in the same way but which have the advantage of being more manageable.
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Thanks to Evi Siougari-Parmantier for this delicious recipe
