Dakos Salad
This salad is Crete on a plate. Tomatoes and barley rusk (a twice-baked bread, also called paximadi in Greece) are combined with extra virgin olive oil, Kalamata olives, and smooth feta spread with yogurt.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Salads, Vegetarian, Barley, Quick & Easy, Affordable
Active time
5 minutesTotal time
5 minutesYield
2 ServingsServing Size
1/2 bagel or 1 ruskNutrition
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Ingredients
1 whole wheat bagel or 2 barley rusks
2 large, ripened tomatoes or 20-25 cherry tomatoes
2 tablespoons extra virgin olive oil
½ teaspoon salt
4 tablespoons feta cheese
Dried oregano or marjoram, to taste
Instructions
- If using barley rusks, divide them between two shallow bowls. If using a whole wheat bagel, cut it in half and toast both halves and then place each half on a plate or bowl.
- Dice or chop the tomatoes, add the extra olive oil and salt.
- Divide the mixture between the two barley rusks or two bagel halves, pouring directly on top.
- Crumble or dice the feta cheese and put 2 tablespoons on top of each bagel or rusk.
- Sprinkle dried oregano or dried marjoram or both on top.
An Oldways recipe
Nutrition
Calories: 270Total Fat: 21g
Saturated Fat: 3g
Sodium: 960mg
Carbohydrate: 18g
Fiber: 4g
Total Sugars: 5g (Added Sugar: 0g)
Protein: 4g
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