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Dakos. A classic recipe of Cretan cuisine. A traditional salad that uses as basic ingredients rusks, tomatoes and olive oil. It's usually served as a side dish, but it can also be a great main course. Complete, nutritious and so delicious!

There are many variations, but more often it's served with olives and oregano. So, in this recipe, there are all the vegan ingredients that we traditionally come across in a dakos salad.

This vegan version is simple, really quick to prepare, with simple ingredients we usually have available and it's also very economical.

If you haven't made a dakos salad before, try it today and you'll see how easy and quick it is. If you're already a fan, try our vegan version and tell us what you think.

We look forward to your feedback!

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Greek traditional cretan dakos salad. With rusks, tomatoes and olive oil. A vegan recipe.

Cretan dakos salad (vegan)

Traditional Cretan salad with rusks, tomatoes and olive oil as main indgredients. It's usually served as a side dish, but it's also a wonderful main course, complete, nutritious and so delicious!
4.91 from 11 votes
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Course: Appetizer, Main Course, Salad, Main Courses, Appetizers, Salads
Cuisine: Greek, Greek traditional, Mediterranean, Greek, Greek / Vegan, Greek Traditional, Cretan, Mediterranean
Keywords: Cretan, dakos, Greek, Mediterranean, recipe, recipes, salad, traditional, vegan, olive oil, summer, tomato, rusk, rusks
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 salad as an accompaniment for two people
Calories: 559kcal
Author: Thodoris Tibilis

Ingredients

  • 6 small rusks or 3 large (preferably barley rusks)
  • 2 tomatoes grated
  • 4 cherry tomatoes cut in half (or 1 small tomato cut into cubes)
  • 10 olives
  • 2 Tbsp capers (optional)
  • 3 slices green bell pepper
  • ¼ cup extra virgin olive oil
  • 1 tsp red vinegar from grapes
  • 1 tsp balsamic vinegar (optional)
  • 1 Tbsp oregano
  • salt and pepper

Instructions

Dakos

  • In a cup or bowl mix the olive oil with vinegar, salt and pepper and keep aside.
  • Put them in a deep dish or large bowl first rusks. Pour the grated tomato on top and then pour over the vinegar.
  • Next, add the cherry tomatoes, peppers, olives, capers and oregano.

Serving

  • Serve immediately, 'cause the longer you wait the softer the rusks get from the tomato juices and olive oil.

Notes

  1. In addition to oregano, we can add ½ etc. dried thyme or thyme.
  2. We can enrich the dako by adding 2 chopped sun-dried tomatoes.
  3. Interesting vegan variations are also created by adding other materials, such as tofu (grated or in cubes), chopped dill, parsley, mint, lettuce, arugula or verdolaga, caper leaves, spring onions, pickles or roasted Florina peppers.
  4.  If you want, you can also try it with barley small rusks.

Nutrition Facts

Calories: 559kcal | Carbohydrates: 98g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1874mg | Potassium: 1407mg | Fiber: 13g | Sugar: 21g | Vitamin A: 4357IU | Vitamin C: 70mg | Calcium: 307mg | Iron: 8mg

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