Cretan Bread Salad (Dakos) Recipe

Posted in on the 11th September, 2012

Ingredients

  • 1 loaf flat bread, sliced horizontally into 2 pieces
  • 1 cup Greek olive oil, plus more for brushing on bread
  • 1/2 cup top-grade balsamic vinegar
  • Salt and freshly ground pepper
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lemon juice
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 2 English cucumbers, quartered and cut into 1/2-inch dice
  • 2 ripe beefsteak tomatoes, cut into 1/2-inch dice
  • 1 red onion, peeled, halved and thinly sliced
  • 12 ounces feta cheese, crumbled

You’ll wandered off the mezedes path with an unusual and very good Greek Cretan Bread salad (Dakos). Sourdough bread is baked with salt and pepper and then fried. It is served with fresh dill, freshly ground pepper and a nicely balanced vinaigrette.

The favorite food to feed a crowd Greek Cretan Bread salad recipe (Dakos) changes with seasons. Lots of different kinds of grilled sandwiches to keep meals for family simple, seasonal, local and healthy.

Cretan Dakos Directions:

Brush bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature.

Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, and dill in a bowl. Season to taste with salt and pepper. Fold the cucumber, tomatoes, onion and feta into the oil mixture and let stand at room temperature for 30 minutes. Cut the bread into 1/2 inch cubes and place in a large bowl. Spoon the mixture over the bread. Garnish with extra dill, if desired.

Original Greek Salad recipe yield: 8-10 servings

Nutritional Information for Greek Cretan Bread salad (Dakos):

Good oil, bad oil: know the difference.

Humans evolved on a diet rich in two types of fatty acids: alpha linolenic acid (ALAs or omega-3s), found in leafy vegetables, walnuts and seafood; and linoleic acid (omega-6s), found in oils such as corn, sunflower, safflower and soy. Our recent ancestors ate equal amounts of both, but we consume almost 30 times more omega-6s, thanks to our devotion to vegetable oil. Problem is, while omega-3s decrease the risk of blood clots, heart attack and stroke, excessive omega-6 intake may do just the opposite.

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