Dakos greek salad

greek 2
This last week I’ve been on my jollies in Sivota, mainland Greece. The first time I visited Greece was when  I went to the island of Kos last year and I fell in love with the place and the food! Everything is so fresh, locally sourced and in season and I love how so many of their dishes are made from a few simple ingredients that taste amazing.

The Greek or Mediterranean diet has always been considered one of the healthiest and I can definitely see why, although some of the most classic Greek dishes are meat based such as Moussaka it doesn’t seem to be the main basis of their diet. Freshly caught fish, lots of fruit and vegetables and small portions of locally produced dairy such as feta and Greek yoghurt seem to make up most of what they eat. Accompanied by some good quality olive oil, homemade bread and an occasional slice of baklava with honey, pistachios and walnuts!

One of the things I noticed about traditional Greek food is that a lot of dishes are either raw or gently cooked for warm salads for example or they are slowly roasted which intensifies the flavours of the ingredients. Many Greek dishes are tomato based as they grow in abundance in most regions . Taking inspiration from how good they tasted over there I thought I would share with you  a recipe which grew to be one of my favourites.

It’s so simple to make and is a great way to use up a few last pieces of bread that you might otherwise use to feed the birds! The dressing is full of healthy monounsaturated fats from the olive oil (check out my last post on why fats are good for you here) and it’s quick and cheap!

Greek Dakos Recipe
  • 3/4 slices of crusty bread (depending on how big you would like the salad)
  • 50 ml of Olive oil 
  • The juice of half a lemon
  • 1 tsp of dried Oregano
  • 1/2 a Cucumber
  • 100g Feta Cheese
  • 2 x Beef Tomatoes (good quality)
  • Small bunch of fresh Dill
  • Salt & Pepper
  1. Put a griddle pan on a high heat, lightly brush the bread slices with olive oil, season with salt and pepper and toast on either side for 2-3 minutes until they start to crisp up
  2. Whilst they are toasting, finely chop the beef tomatoes and cucumber
  3. Once all the bread is done put to one side and combine the rest of the olive oil with the lemon juice and dill salt and pepper and whisk
  4. Mix the cucumber, tomatoes and crumble in the feta into the dressing..leaving a little feta to one side to garnish
  5. Chop the bread into thick chunks and combine well with the dressing until it’s evenly mixed
  6. Leave for 10 minutes for the bread to soak up all the juicy flavours.
  7. Sprinkle the remaining feta over the top along with the oregano and season with salt and pepper

This dish originates from Crete but is common all over Greece and you can adapt the recipe to create lovely bruschetta’s too if you were having guests over – to do this just toast the bread in the same way but rather than combining with the tomatoes and feta dressing and leaving to soak, just soak the dressing and then top the bread when ready to serve so it still keeps it’s crunch.

Or just make a big salad that everyone can help themselves to accompanied with some olives, sun-dried tomatoes and hummus – check out my smokey hummus recipe here.

I will definitely be making this dish again when I get the holiday blues and want something light and tasty in 15 minutes! Try it out and let me know what you think 😊

 

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