Dakos Recipe

Posted on Updated on


When deciding what recipes to write first this was a no brainer. This little treat is by far the easiest but also my favourite snack ever! You will all think I am mad but there is something about Dakos that makes me look forward to summer. It’s a great little thing to have as a snack in the sun with friends or even is an appetiser for your next dinner party.

Typically Dakos is dried rusk bread topped with grated tomato and feta but when in a little café on the beaches of Crete last summer they brought it out as more of a fresh tomato dip and since then I have been hooked.

The base behind this little dish is the dried rusk bread. The bread is rehydrated with either water or tomato juice and eaten with dips or as an accompaniment for salads. I guess it is a little like what Marmite is to us brits, A love it or hate it delicacy. If you can get your hand on some then give it a try but I will be using crisp breads for my recipe.

You need to also be aware that grating the tomatoes in this recipe is necessity, I have tried it with blended and finely chopped tomatoes but to be honest it was a bit of a let-down. Also Dakos is really about honouring the flavour of tomatoes so the better the quality the better the outcome.


5 Large ripe tomatoes

1 Teaspoon dried oregano

2 Tablespoons of Olive oil

Pinch of salt

A few slices of stale bread (sourdough French stick is the ideal)


Grate all of the tomatoes into a dish. When grating you will notice that the skin of the tomato will be left behind, you can discard this. Add the remaining ingredients minus the bread and give a good stir. Leave to rest at room temperature for around 10 minutes and it is then ready for serving.

You can buy dried crisp or rusk bread but if making your own:

Pre-heat your oven to 180C/Gas Mark 4

Cut the bread into slices or soldiers. They should be the thickness of your finger. Spread the bread over a tray and sprinkle with a small amount of olive oil.

Pop in the oven for about 10 minutes until dry. Keep an eye on them to make sure the edges don’t catch.

Once cooled, serve with your yummy dip.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s