Cretan Tomato Salad (Dakos)
This simple salad served on a crunchy bread will transport you to the Mediterranean; more specifically, to Greece. The savoury combination of tomatoes, olives and feta cheese is placed on a rusk-like Cretan bread called “paximadi,” or a nice piece of country bread will also do the trick.
Ingredients
- 4 half slices country bread, each ¾ inch (2 cm) thick (see note)
- 1/3 cup (65 g) kalamata olives, pitted and chopped
- 2 tsp capers, chopped
- ½ garlic clove, finely chopped
- 1 tbsp (15 ml) olive oil
- 3 tomatoes, cut in half horizontally
- ¼ tsp dried oregano, plus more for serving
- 3 oz (85 g) feta cheese, crumbled
- 1 tbsp (15 ml) water
- 2 tbsp (30 ml) olive oil
- 1 tbsp flat-leaf parsley, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- Place the bread on a baking sheet. Bake for 30 minutes or until completely dried out. Let cool while you prepare the tapenade and toppings.
This simple salad served on a crunchy bread will transport you to the Mediterranean; more specifically, to Greece. The savoury combination of tomatoes, olives and feta cheese is placed on a rusk-like Cretan bread called “paximadi,” or a nice piece of country bread will also do the trick.