Preparation time: 10mins

Suitable for vegetarians (leaving out the sardines or anchovies) & vegans (leaving out the sardines or anchovies & the cheese)


Barley rusks or wheat rusks



Extra virgin olive oil

Unrefined sea salt

Wild oregano

Organic Kalamata olives


Spring onion or red/white onion

Capers or caper leaves

Sea fennel

Sardines or anchovies


Slightly moist the rusks with a bit of water, so they are not too hard. According to the traditional Cretan recipe Dakos is made with barley rusks, but for our recipe you can use whatever rusks you like most, for example Kytherian style or wheat rusks. Finely chop the tomatoes above the plate, so all the juices drop on the rusks. Crumble some feta on top and season with sea salt, dried oregano and plenty of olive oil!

Then depending on what you like, you can add some finely chopped onion or spring onion, capers or caper leaves, sea fennel and anchovies or sardines.

Serve with a few Kalamata olives on the side.