Gluten Free Dakos (Greek Tomato & Feta Salad)
Updated: Oct 29
This Dakos Recipe brings the flavours of Crete to your table with juicy grated tomatoes, creamy feta, olives and oregano over crisp gluten-free bread soaked in extra virgin olive oil.
About This Dakos Recipe
In Greek kitchens, even the last few slices of bread rarely go to waste. Dakos, one of Crete's most loved dishes, celebrates that same appreciation for simple ingredients and making the most of what we have.
Traditionally, Dakos is made with paximadia, twice-baked Cretan barley rusks topped with ripe grated tomatoes, extra virgin olive oil, oregano and fresh mizithra cheese. The rusks gradually absorb the tomato juices and olive oil, softening just enough while retaining their rustic texture.
Because traditional barley rusks contain gluten, I've used toasted gluten-free wholemeal bread instead. Once dried until crisp, it absorbs those beautiful tomato juices in much the same way. Finished with feta, Kalamata olives, capers and red onion, this is a wonderfully simple dish that captures the flavours of a Greek summer.
Watch How to Make Dakos
Helpful Tips
Choosing the Tomatoes.
Use very ripe, juicy tomatoes. Their natural sweetness and juices are essential to the flavour and texture of Dakos.
Grate, Don't Chop.
Grating the tomatoes releases their juices, which soak into the bread and create the signature texture of this Cretan dish.
Choosing the Gluten-Free Bread.
Use a sturdy gluten-free wholemeal bread and toast until thoroughly crisp. The drier the bread, the better it absorbs the tomato juices without falling apart.
Good-Quality Olive Oil.
Extra virgin olive oil is one of the main flavours in Dakos, so use the best quality you can find.
Choosing the Cheese.
Fresh Cretan mizithra is traditionally used, but feta makes a delicious and readily available alternative.
Season the Tomatoes First.
Mixing the grated tomatoes with olive oil and sea salt before assembling the Dakos helps bring out their natural flavour.
Assemble Just Before Serving.
Spoon the tomatoes over the bread shortly before serving. The bread should soften slightly while still retaining some texture.
What to Serve With Dakos Recipe (Greek Tomato & Feta Salad)
Gluten Free Dakos Recipe (Greek Tomato & Feta Salad)
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Recipe Category: Salad, Lunch
Recipe Cuisine: Greek
INGREDIENTS
4 slices Wholemeal bread, gluten-free
2 extra-large ripe tomatoes
4 tablespoons extra virgin olive oil (extra if needed)
2 teaspoons dried Greek oregano
150 g feta, crumbled
12 Kalamata olives
12 small capers or 8 caperberries
½ small red onion, thinly sliced
Sea salt and pepper
INSTRUCTIONS
1. Dry the Bread
Air Fryer: Place the bread in a single layer and air fry at 160°C for 7 minutes. Turn and cook for another 7 minutes until dry and crisp.
Oven: Preheat the oven to 170°C. Place the bread directly on the oven rack or a baking tray and bake for 15 minutes, turning halfway through, until crisp.
2. Prepare the Tomatoes
Cut a thin slice from the bottom of each tomato and grate the flesh using the coarse side of a box grater. Discard the remaining skins.
Stir through 2 tablespoons of olive oil and a good pinch of sea salt.
3. Arrange the Bread
Cut each slice of toasted bread diagonally into two triangles. Arrange four triangles on each serving plate, slightly overlapping.
4. Add the Tomatoes
Spoon the grated tomato mixture over the bread, allowing the juices to soak into the crisp toast.
5. Add the Toppings
Scatter over the crumbled feta, sliced red onion, capers and Kalamata olives.
6. Finish and Serve
Sprinkle with dried Greek oregano, sea salt, and freshly cracked black pepper.
Drizzle over the remaining 2 tablespoons of olive oil and serve immediately, while the bread is slightly softened but still holds its texture.
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Margaret Pahos @CreateCookShare
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