Greek Salad with Barley Rusks, Capers, and Olives

A twist on the traditional Dakos salad from Crete. It’s rustic, healthy, and perfect for summer.

Ingredients (serves 2–4)

  • Barley rusks (dakos or paximadia) – 4 large pieces
  • Tomatoes – 3 medium (or 2 large), chopped in wedges
  • Cucumber – 1 small, in rounds
  • Red onion – ½, thinly sliced
  • Green bell pepper (optional) – ½, thinly sliced
  • Feta cheese – 100–150g, crumbled or sliced
  • Kalamata olives – 10–12, pitted
  • Capers – 1 tbsp
  • Extra virgin olive oil – 4 tbsp (plus more for drizzling)
  • Red wine vinegar  or balsamic – 1 tbsp
  • Dried oregano – 1 tsp
  • Sea salt – to taste

Instructions:

  1. Prepare the rusks:
    • Lightly moisten the barley rusks with water. Sprinkle a little red wine vinegar on top (optional). Set on a large platter or individual plates.
  2. Prepare the tomato base:
    • Combine the chopped tomatoes with a pinch of salt and a tablespoon of olive oil. Spoon this mixture generously over the moistened rusks. Let them sit for a few minutes to absorb the juices.
  3. Assemble the salad:
    • Top the tomato-soaked rusks with cucumber, onion, bell pepper, olives, and capers.
    • Add feta over the top—either crumbled or sliced thickly.
    • Drizzle everything with olive oil and a touch of vinegar, if desired.
  4. Finish and serve:
    • Sprinkle with oregano
    • Serve immediately so the rusks retain some texture but soak up the delicious tomato juices.