Jul 14 2026
Restaurants›OPSO›Dakos Recipe

Dakos Recipe

Inspired by OPSO
Time25m
Serves4

Greek salad with olive oil rusks, barrel matured feta cheese

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Ingredients

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Base & Rusks

Vegetables & Herbs

Dressing & Seasoning

Cheese & Garnish

Method

Base & Rusks

  1. 1

    Prepare rusks

    Place the barley rusks on a platter. Drizzle the 1/4 cup (60 ml) olive oil evenly over the rusks so they soften slightly but remain crisp. Let sit for 5 minutes to absorb oil.

Vegetables & Herbs

  1. 2

    Prepare tomatoes

    Core and coarsely chop the ripe tomatoes into bite-sized pieces. If tomatoes are very juicy, gently squeeze out excess seeds/juice into a bowl and reserve the juice for the dressing or discard. Measure 4 cups packed.

  2. 3

    Slice onion & cucumber

    Thinly slice the red onion and separate into rings; if raw onion is strong, soak slices in cold water for 5 minutes and drain. Seed and dice the cucumber into roughly 1/2-inch pieces if using.

  3. 4

    Combine vegetables

    In a medium bowl combine chopped tomatoes, diced cucumber, halved kalamata olives, drained red onion, chopped parsley (if using), and the fresh oregano leaves (or sprinkle dried). Toss gently to mix.

Dressing & Seasoning

  1. 5

    Make dressing

    In a small bowl whisk together the 2 tsp red wine vinegar, 3 tbs extra-virgin olive oil (for dressing), sea salt, and black pepper until emulsified. Taste and adjust seasoning — the dressing should be bright and slightly tangy to contrast the rusks and feta.

  2. 6

    Dress vegetables

    Pour the dressing over the tomato mixture and toss gently so the tomatoes release just a bit of their juices and everything is evenly coated. Let sit 3–5 minutes to meld flavors.

Assembly & Cheese

  1. 7

    Assemble dakos

    Spoon the dressed tomato-and-olive mixture evenly over each prepared rusk, dividing it among the 6 pieces so each rusk is generously topped.

  2. 8

    Add feta & garnish

    Top each rusk with crumbled or shard pieces of barrel-matured feta (about 1–1.25 oz per serving). Scatter capers if using, tuck a few oregano leaves on top, and finish with a light drizzle (about 1 tsp total) of extra-virgin olive oil over the assembled dakos. Grind a little more black pepper on top if desired.

  3. 9

    Serve

    Serve immediately while rusks retain some crunch. If rusks sit too long they will soften; for a firmer contrast, assemble just before serving.

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