Also known as koukouvaya, which means “owl” in Rethymnon region, or as paximadi, dakos is a traditional Cretan dish. It is based on the Cretan paximadi, typically made with barley.
It is made by shredding sweet, juicy summer tomatoes over dry or moistened barley rusks, followed by feta cheese or lumps of mizithra. A generous dose of olive oil, salt, oregano or mint and, sometimes, peppers, olives and capers complete the preparation.
Easy to make, it is a worthy substitute for salad and makes for a full, nutritious meal.
Photo: houseoftaste.gr
