Real Recipes From Real Home Cooks ®

dakos salad

(2 ratings)
Recipe by
Lori L (JostLori)
San Diego

This fresh salad is from Crete, and is similar to an Italian panzanella. The Cretan version uses several ingredients that are hard to find here in the US, so this recipe uses sourdough bread (whole grain preferably) and feta cheese instead of the typical Mizithra. We live in an overwhelmingly Greek area, so both are easy to find here in Florida.

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 15 Min
method No-Cook or Other

Ingredients For dakos salad

  • 2
  • 6 oz
    sourdough bread
  • 2 Tbsp
    olive oil
  • 1/4 c
    olive oil
  • 1/3 c
    red wine vinegar
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    ground pepper
  • 1
    english cucumber
  • 1/2
    onion, thinly sliced
  • 4 c
    baby arugula, lightly packed
  • 1/2 c
    golden raisins
  • 1/4 c
    oil packed sun-dried tomatoes, drained
  • 1/2 c
    pitted green olives, chopped
  • 4 oz
    feta cheese, crumbled (mizithra, if available)
  • 1 1/2 Tbsp
    pomegranate molasses

How To Make dakos salad

  • 1
    Preheat oven to 450F. Make the dressing: Whisk all the dressing ingredients in a small bowl.
  • 2
    Cut each of the two tomatoes into 8 wedges. Set a colander over a bowl, add the tomatoes and toss with 1/2 teaspoon salt. Set aside, shaking occasionally to drain.
  • 3
    Cut the sourdough bread into 1 inch cubes. You should have about 3 cups. Toss the bread with the 2 tablespoons of the olive oil, then distribute in an even layer on a rimmed baking sheet. Bake until golden brown - about 10 minutes, stirring once about halfway through.
  • 4
    While the bread is toasting, quarter the English cucumber lengthwise, then cut into 1 inch chunks. Drain the oil from the sun-dried tomatoes, then thinly slice them. Set both aside.
  • 5
    When the bread is finished toasting, transfer it to a large serving bowl. Add the drained tomatoes, cucumber and onion. Drizzle with half of the dressing and toss to coat. Let it sit for about 10 minutes, tossing once or twice.
  • 6
    Add the arugula, raisins, sun-dried tomatoes, olives and the rest of the dressing. Toss to coat evenly. Season with salt and pepper to taste
  • 7
    Sprinkle with the crumbled feta. Drizzle the pomegranate molasses over. Serve.