Someone tossing a tomato salad together

Dakos salad

Name: Dakos salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 250g wholemeal or brown sourdough torn into large chunks; 700g mixed tomatoes (we used yellow, cherry and larger vine-ripened tomatoes) halved, quartered or roughly chopped, depending on the size; 100g pitted kalamata olives; 3 tbsp capers drained; handful of oregano leaves; 200g feta; 2 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar; ½ tsp dried oregano

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

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Inspired by a traditional dish, this Cretan Dakos salad makes the most of gorgeous summer tomatoes

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Try our Dakos-style salad, then discover our classic tomato salad, caprese salad, tomato pasta and more tomato recipes.

Dakos-style salad recipe

Ingredients

Nutrition

250g wholemeal or brown sourdough

torn into large chunks
700g mixed tomatoes (we used yellow, cherry and larger vine-ripened tomatoes)

halved, quartered or roughly chopped, depending on the size
100g pitted kalamata olives
3 tbsp capers

drained
handful of oregano leaves
200g feta

DRESSING

2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
½ tsp dried oregano

Nutrition: per serving

kcal410
fat23g
saturates9g
carbs32g
sugars6g
fibre5g
protein16g
salt3g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Spread the bread chunks over a large baking tray and bake for 12-15 mins until crisp but not coloured. Leave to cool.
step 2

To make the dressing, whisk together the ingredients in a large serving bowl and season to taste. Put the tomatoes, olives, capers, half the oregano and bread chunks into the bowl, and toss together with the dressing.
step 3

Crumble over the feta (or break into four equal chunks) and scatter over the remaining oregano leaves before serving.

More Greek-style recipes

A large casserole of Greek roasted vegetables

Authors

Katy Greenwood

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