Dakos: The Cretan Cousin of Bruschetta and Your New Favorite Greek Summer Recipe

Intro: If bruschetta vacationed in Greece and came back more relaxed, it would be Dakos. This Cretan classic takes the same concept — crusty bread, juicy tomato, creamy cheese — and dials it up with sun-soaked ingredients, a tang of sea breeze, and, of course, a very generous drizzle of Olive3.

This isn’t just a snack — it’s a five-minute escape to the Mediterranean. Dakos is a greek summer recipe, perfect for lazy lunches, aperitivo hour, or as a starter that makes your dinner guests smile.

What You’ll Need:

• Barley rusks (or toasted sourdough if you're improvising)

• Ripe tomatoes (the juicier, the better)

• Feta or Greek mizithra cheese, crumbled

• Dried oregano

• Sea salt

• Extra virgin olive oil

The Vibe: You take a dry barley rusk and let the tomato juice soften it ever so slightly. Then you pile on fresh tomato pulp, crumble feta over the top, dust with oregano, and finish with a drizzle of olive oil.

Every bite is crunchy, creamy, herbal, and bursting with olive oil flavor. Simple. Rustic. Completely addictive.

Tips from the Olive3 Kitchen:

• Tomato trick: Grate the tomato into a bowl and toss in a pinch of salt to bring out the juices.

• Olive oil magic: Don’t hold back. This dish is a showcase for olive oil — its fruity depth makes this a flavourful experience.

• Serving moment: Serve it fast, before the bread gets soggy. Think of it as a Greek version of avocado toast: best eaten immediately, ideally with fingers.

Dakos isn’t fancy. But with ingredients this good, it doesn’t need to be. It’s proof that when you use premium quality olive oil like Olive3, you don’t have to do much — just assemble, drizzle, and let the mediterranean tastes do the talking.