I have to admit, when I first heard of dakos, how they’re distinctly Cretan and you MUST have them while in Greece, I was a little underwhelmed and kinda unimpressed. At first sight dakos look like they’d just be a Greek version of bruschetta, and I guess in theory they are if you think of the whole tomato on toast thing, but in reality, they are very different.
I think we had dakos at just about every meal we had in Crete, and when speaking to some locals it became very apparent that this is definitely something Cretans themselves do frequently eat. They also take a fair bit of pride in their particular method of making them too, which I can alway respect. And, if they’re being made at someone’s home they’re probably also topping it with their homemade olive oil grown from the trees on their property. Yes, Crete is a magical land.
Dakos appear to be bread with tomato, cheese and olives. And in practice that’s true but slightly more complex. The base of the whole thing is a barley rusk. It’s a thick slice of barley bread that’s been dried to preserve it, possibly for eternity. They are rock solid, like a hockey puck. So, what you do is either dip it in some water, or do what was recommended to me, and put them under some running water for a few seconds. It’ll soak into the bread, slightly rehydrate it and make it edible again. The rusks are then drowned in olive oil, a Cretan variety is clearly preferable here, and then topped with some grated tomato, super sharp myzithra (also spelled mizithra) cheese and some salty olives. It’s nutty, salty and refreshing, the perfect thing to eat on a dry, hot day in Crete, but I’ll settle for some on a grey, humid day in Philly.
It’s nutty, salty and refreshing, the perfect thing to eat on a dry, hot day in Crete, but I’ll settle for some on a grey, humid day in Philly.
What are Dakos?
Dakos is a traditional Cretan meze made with barley rusks, juicy tomatoes, olive oil, and salty cheese. It’s a staple in Greek cuisine, often compared to bruschetta but is uniquely Greek in flavor and texture. The secret? The barley rusks—ultra-crispy, dried bread that softens under the fresh tomato juice and a generous drizzle of high-quality olive oil.
You’ll find Dakos served everywhere in Crete, from small tavernas to home kitchens, usually topped with mizithra cheese, dried oregano, and salty, black olives. The combination of crunchy, nutty rusks, salty cheese, and fresh tomato makes for the perfect summer dish—or really, any time you want a taste of the Mediterranean.
Dakos (also called koukouvagia) is a classic Cretan dish featuring:
Unlike bruschetta, which uses fresh bread, Dakos relies on dried barley rusks, originally developed as a way to preserve bread in Crete’s hot climate.
- Barley rusks – the traditional base of Dakos.
- Tomatoes – Grated for a juicy, flavorful topping.
- Olive oil – Essential for softening the rusks and adding lots richness.
- Mizithra cheese – A soft, tangy cheese (you could use or feta or ricotta salata as a substitute).
- Olives & Oregano – Classic Greek flavors to finish the dish.
Why You’re Gonna Love This Recipe
- 5 Simple Ingredients – Easy to make with pantry staples and ready in minutes.
- No Cooking Required – Just assemble and enjoy. Perfect for summer dining!
- Authentically Greek – A taste of Crete in every bite.
- Perfect for Hot Days – Light, refreshing, and full of Mediterranean flavor.
Dakos Ingredients
- 4 barley rusks
- 2 large tomatoes (grated)
- 1/4 cup olive oil (extra virgin, preferably Cretan)
- 4 oz mizithra or feta cheese (crumbled)
- 1/4 cup salted olives (kalamata or wrinkly black olives)
- 1 tsp dried oregano
Ingredient Notes & Substitutions
Rusks
This whole things relies on getting ahold of those barley rusks. A bag seems to last indefinitely since they’re dried and meant to last. So once you get ahold of them, acquiring the additional ingredients is fairly easy peasy.
If you can’t find barley rusks, substitute with slowly toasted whole grain bread. Let it slowly toast and dry out in a 325°F oven. Try to get it fully toasted and dried out all the way through.
Mizithra cheese
Regarding that myzithra. Unless this is easily accessible, and if you went through the trouble to get the rusks, you can probably find this, but you can always just use feta. You want to make sure it’s salty and sharp. I’ve had a hard time using up the full ball of mizithra on the two occasions I have had them, but I will always eat some feta. And, as a side note, if you know of any recipes that use myzithra, let me know about it in the comments!
This can be swapped for feta or ricotta salata. You want a flavorful, salty cheese that you can crumble or grate over the tomatoes.
Tomatoes
Use ripe, juicy tomatoes for the best flavor. You want the juice from the tomatoes to soften the barley rusks.
Olives
Opt for briny, salty olives if you can find them. You can also use olives like Kalamata or Thassos. You can also add in some capers if you want too. They’re a nice addition to the dish, and pretty common to see in many recipes.
How to Make Dakos
- Prep the Barley Rusks
Dakos starts with rock-hard barley rusks, so they need be slightly softened. Hold each rusk under running water for a few second, just until moist, they’ll continue to soften once you add the oil and grated tomatoes. Drizzle with half the olive oil to help them start softening up as well. - Add the Tomato
Grate the tomatoes using a box grater, leaving the skin behind. Spoon the grated tomato generously over the rusks, letting all those juices soak in. - Top with Cheese & Olives
Crumble or grate the mizithra or feta over the tomatoes, then scatter olives on top. - Finish with Oregano & Olive Oil
Sprinkle a little dried oregano over everything, then drizzle with the remaining olive oil for extra richness. Add a touch of flaky salt if you need it (the olives and cheese tend to be salty enough). - Serve Immediately
Dakos are best enjoyed fresh— but let it sit for a few minutes so the flavors meld, then dig in!
Some Tips for the Best Dakos
Use High-Quality Olive Oil
It makes all the difference! A peppery Greek olive oil adds so much flavor to the dakos.
Don’t Over-Soak the Rusks
They should be softened but still have some crunch and texture. Get the wet for a second or two under running water, or dip them in a bowl of water, and that should be enough to get them soften up while you prep the rest of the dish.
Grate, Don’t Chop, the Tomatoes
This helps the juices soak into the rusks better and give the tomatoes that very specific texture. It’s just like how you would grate tomatoes for a Spanish style Pan con Tomate.
Serve as a Meze or Light Meal
Enjoy Dakos on its own or alongside grilled meats, like my favorite Grilled Lamb Chops with Fresh Oregano and Lemon, or with simple Grilled Scallops and with fresh salads, or a quick and easy Braised Escarole.
What to Serve with Dakos
More Greek and Mediterranean Recipes You’ll Love:
Kota Kapama – A delicious Greek chicken with cinnamon and cloves.
Grilled Lamb Chops – Perfectly grilled lamb chops with a simple lemon oregano marinade. quick, easy, and perfect for summer grilling.
Braised Escarole – Simple braised escarole recipe with olive oil, garlic and fresh lemon. plus, some thoughts on cretan food, because it’s amazing.
Easy Tzatziki Sauce – The best homemade tzatziki with creamy greek yogurt, fresh cucumber, garlic, and dill for a versatile dip or sauce. perfect with grilled meats, veggies, or pita!
Quick Yogurt Flatbreads – A quick yogurt flatbread enriched with olive oil and requires no-yeast
Mediterranean Orzo Pasta Salad – A mediterranean style orzo pasta salad with feta, olives, dried oregano, dill and parsley
Grilled Chicken Pitas – A recipe for easy grilled chicken pitas served with homemade tzatziki sauce, and cucumber and tomato salad.
Crispy Chickpeas – Make perfectly crispy roasted chickpeas in the oven with this easy recipe. a sweet, spicy and crunchy snack flavored with brown sugar, cumin, cayenne and thyme.
Greek Watermelon Salad – A Greek inspired watermelon salad topped with crumbled feta cheese, fresh mint and Kalamata olives
Frequently Asked Questions
Are Dakos the same as bruschetta?
Not quite! While both use tomatoes on bread, bruschetta is made with fresh bread, while Dakos uses dried barley rusks that give them they’re distinct flavor and texture, which are much crunchier and nuttier.
Can I make Dakos with fresh bread instead of rusks?
Yes, but it won’t be quite the same. If you don’t have rusks, try slowly toasting whole grain bread I the oven, at a low temp around 325°F, and get them fully dried out and hard.
What is Mizithra cheese?
Mizithra is a Greek cheese made from sheep or goat’s milk. It’s mild, slightly tangy, and crumbly—feta is a good substitute. You can also use ricotta salata too.
Can I store leftover Dakos?
Dakos is best eaten fresh, but you can store assembled Dakos for up to 1 hour before serving. The rusks will soften too much if left too long. If you do have leftovers you can store them in the fridge, and have it as a kind of dakos salad later. Break up the rusks, which will be very soft, and top with a dash of vinegar and some more oil if needed. It will be like a Greek-inspired version of a panzanella salad.
Dakos is simple, delicious, and packed with wonderful Greek flavors. Whether you’re enjoying it as a light lunch, meze, or appetizer, this Cretan classic brings the Mediterranean straight to your table.
Let me know in the comments—have you tried Dakos before? Would you use mizithra or feta?
Dakos
Ingredients
- 4 barley rusks
- 1/4 C olive oil
- 2 tomatos
- 4 oz mizithra or feta cheese
- 1/4 C salted olives
- 1 tsp dried oregano
Instructions
- First up you’ll need to prep those rusks. Just make sure to get them wet on both sides, and don’t be shy. I really do just hold them under running water for a few seconds to help soften them up. Then drizzle with a good glug of the best olive oil you’ve got. You want to make sure it’s extra virgin and slightly peppery if possible.
- Next comes the tomatoes. I highly recommend you grate them. You could certainly top with some chopped up tomato here, but the grating gets the tomato extra juicy and helps with the whole rehydrating of the rusks thing we’re going for. Then you top with some mizithra cheese. It’s super dry, crumbly and as far as I know is only sold in softball size portions. You could also use feta if you like. And finally the toppings, it’s gotta be dried oregano and then salted, wrinkly olives. The whole combination is incredibly simple, but the combination of the salty cheese and olives with the nutty bread and fresh tomato and spicy olive oil is the best.
- I would suggest one last drizzle, or two, of olive oil and then eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
3 thoughts on Dakos
I haven’t tried it yet but would love to try brown butter spaghetti with myzithra! Yummmm
I’m def into this. It looks delish. I think I’d add something green to kick it up. Maybe thyme, parsley, escarole.
This is my kind of food. Just needs a glass of wine.