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Dakos

Crunchy cretan dakos with juicy tomato, onion, and tangy vinegar
Salty feta, briny olives, and capers on top, rich with olive oil
Warm, bright, and fresh—rests just long enough to taste like home

lunch ⏱ 15 min 380 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Dakos
v5 · rb0e705f985 20260727Z1751 6 pieces tomato 0.5 pieces red onion 44.4 ml olive oil 150 g cretan dakos 5 g chopped parsley 🔪 chop tomatoes into 1 cm dice 🔪 chop red onion into 1/2 cm dice 🌀 mix tomatoes, onion, red wine vinegar, olive oil, allspice, salt, and black pepper in a bowl 🍽 spread cretan dakos on a serving platter spoon tomato mixture onto the dakos 🍽 sprinkle feta, olives, and capers over the dakos 🍽 sprinkle chopped parsley and drizzle remaining olive oil ⏱ 5 min leave to sit Dakos 🎉 1 tbsp red wine vinegar ½ tsp ground allspice ⅓ tsp salt black pepper to taste 70 g feta 40 g black olive 30 g capers red wine vinegar, ground allspice, salt, black pepper 30 ml feta, black olive, capers chopped parsley 15 ml olive oil
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Preparation steps

  1. chop tomatoes into 1 cm dice
  2. chop red onion into 1/2 cm dice
  3. mix tomatoes, onion, red wine vinegar, olive oil, allspice, salt, and black pepper in a bowl
  4. spread cretan dakos on a serving platter
  5. spoon tomato mixture onto the dakos
  6. sprinkle feta, olives, and capers over the dakos
  7. sprinkle chopped parsley and drizzle remaining olive oil
  8. leave to sit for 5 min

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