dakos salad
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.
prep time
30 Min
cook time
15 Min
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- CROUTONS
- 2 tomatoes
- 6 ounces sourdough bread
- 2 tablespoons olive oil
- DRESSING
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- SALAD
- 1 english cucumber
- 1/2 onion, thinly sliced
- 4 cups baby arugula, lightly packed
- 1/2 cup golden raisins
- 1/4 cup oil packed sun-dried tomatoes, drained
- 1/2 cup pitted green olives, chopped
- 4 ounces feta cheese, crumbled (mizithra, if available)
- 1 1/2 tablespoons pomegranate molasses
How To Make dakos salad
-
Step 1Preheat oven to 450F. Make the dressing: Whisk all the dressing ingredients in a small bowl.
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Step 2Cut 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.
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Step 3Cut 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.
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Step 4While 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.
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Step 5When 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.
-
Step 6Add the arugula, raisins, sun-dried tomatoes, olives and the rest of the dressing. Toss to coat evenly. Season with salt and pepper to taste
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Step 7Sprinkle with the crumbled feta. Drizzle the pomegranate molasses over. Serve.
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