Cretan Dakos Salad (Barley Rusk Bruschetta)

Ντάκος
Buy the Barley Rusk here: amzn.to/2b8Zug9
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[@anilabullari9120]

Σαλατα για μερακλήδες. Νόστιμη, μυρίζει Ελλάδα και καλοκαίρι ❤. Γεια στα χέρια σου κορίτσι μου 🤗

[@gizgoz]

Hey Dimitra, thanks a lot for the recipe! I guess that was the best one I tried. The only problem is that I cannot find barley rusk here, I will bake myself then... I am Turkish and my husband is Greek, our cuisines are very very similar yet i always follow your recipes for him not to be homesick lol :) You help me a lot even without knowing it. Thanks for that. Many kisses and hugs from Istanbul! :*

[@terraavis]

I used to eat this in Chania, Crete. Thanks for the recipe. Can't wait.

[@PaolitaOjeda]

I love all from Greece! 🇬🇷🇬🇷🇬🇷🇬🇷

[@DimitrasDishes]

me too ;)

[@conn720able]

I just got my Barley Rusks from Amazon today. They were very expensive and made me think of substitutions, but in the end I went ahead and got them. I made this for dinner today (I forgot to add olives!!) and I liked it especially since I used a good Turkish olive oil. I wasn’t sure how I was going to eat it since the rusk was quite hard even though I'd dipped it in water a couple of times. I used my hands when it was time to taste it since I wasn’t sure what the rusk was going to be like but after assemblage it turned out to be quite moist. Will make again.

[@maryyiamarelos6179]

You brought back lovely childhood memories for me. Love your Chanel , keep up the great work. X

[@DimitrasDishes]

So sweet! Thank you. xoxo

[@WeaTheRgrlx0x]

My cousin's nouna is from Crete! Were from Northern Greece:) Thanks for sharing this salata!

[@DimitrasDishes]

You're welcome :)

[@MssAli1989]

Thank you .😘😘

[@Kats072307]

looks great. I'm from Macedonia, Θεσσαλονίκη and here when we eat onions - we prefer to put them first in wine vinegar - before placing them over a Ντάκο or a Χωριάτικη

[@DimitrasDishes]

Sounds even better!

[@evanthiagrivaskaravakis8266]

nice that a fellow Kritikia is doing this. like your cooking style generally. would like more cream recipes please. thanks:-)

[@petromaria9502]

I love it. It is definitely super delicious either way, with fresh mizitra or feta.Thank you for sharing your love for food. 😘❤️ 🇬🇷🇻🇪

[@gloriayoung392]

Beautiful

[@tomliordos8633]

In Corinthia we do something similar but the rusk is soaked in "bevada" (half =1/3 dry white wine to half= 2/3 water respectively. Now I’m hungry.

[@sewunettegegne3920]

Afkharistume👌

[@sewunettegegne3920]

Afckaristume 👌

[@mazzarouni5608]

That looks delicious. I would have liked to have seen Dimitra eat it as well, I want to see how easy it is to eat that hard rusk. Did the water and chopped tomatoes make it easier to eat?

[@DimitrasDishes]

Thanks! It's more than delicious :) It is very easy to eat. Not soggy, but moist. The water moistened it a bit and then most of the moisture and flavor came from the tomatoes and olive oil. Trust me, it was super hard to resist taking huge bite out of, but I needed a picture of it... Next time, I'll just bite the bullet and eat it on camera.. lol It's a tough job :) Thanks so much for watching!

[@mazzarouni5608]

+Dimitra's Dishes I shall definitely give it a go. I can find Dakos and I think I might be able to find that cheese too. We have a few Greek delis here in London. Greetings from the UK.

[@DimitrasDishes]

Great!

[@georgechilidis8446]

I was born in Chania, Crete from Agii Apostoli nice to meet you .. Will try 2 of them for supper , thank you

[@DimitrasDishes]

Nice to meet you too! Enjoy

[@davelamb4664]

I'm in Crete on holiday at the moment and we've been trying to do this ourselves ... Thanks for the tips to moisten rusks as we were breaking teeth lol... Very tasty

[@DimitrasDishes]

lol! Yes, they can do some major damage if they're not properly soaked.... My heart is always in Crete! Enjoy your time there :)

[@maylien]

My nonna from Northern Italy - Genoa, made a similar salad with tomatoes and a Very Hard Galletta (break your teeth hard!) .

[@DimitrasDishes]

Cool! we share many similar dishes with Italy :)

[@katerinamafiosa]

Hey Dimitra, kalhmera apo chicago. Does the paximadi soften up with the tomato/olive oil moisture ( i know i know dumb question LOL). I bet basil would be great on top what do you think?!?! actually reading through the comments i think you stated it's more of a moist bread but i am sure it keeps it's texture.

[@DimitrasDishes]

Hi Katerina! Great question! The paximadi needs the quick dunk in water as I demonstrated. The tomato mixture adds the rest of the moisture needed with tons of flavor. It does still keep it's texture and it's not mushy.. Give it a try. Basil would do fabulous with this :) All the best!

[@katerinamafiosa]

+Dimitra's Dishes nase kala!

[@zoey8430]

I Like to soak the rusk in the grated tomatoes.

[@noor-al-deenp8439]

I always thought paximadi was a dry roasted sourdough... unless what I've had is a different variation. This looks good though! :)

[@DimitrasDishes]

Paximadia in Crete come in different varieties. We even have sweet versions. Any dough that is double baked is considered a paximadi. You cam use whichever is easy to find or the one you like best :)

[@eddyalexiou9951]

👍

[@flukos79]

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