Gluten Free Dakos (Greek Tomato & Feta Salad)
- 5 hours ago
- 4 min read
Dakos is a traditional Cretan dish made with crisp bread topped with grated tomato, extra virgin olive oil, feta and oregano. This gluten-free version uses toasted wholemeal bread that soaks up all those beautiful tomato juices.
The Story Behind Dakos
In Greece, bread is rarely wasted. Even the last slices at the end of a loaf always find a purpose, and in Crete those humble pieces of bread become one of the island’s most beloved dishes - Dakos.
Traditionally, Dakos is made with Cretan barley rusks, a twice-baked bread that is intentionally dry. The rusks soften just slightly when topped with grated ripe tomatoes and generous olive oil, absorbing all the juices while still holding their texture. The result is a dish that is simple, rustic and full of flavour.
At its heart, Dakos celebrates the Mediterranean way of cooking; beautiful ingredients used simply. Tomatoes, olive oil, feta, olives and oregano come together to create something far greater than the sum of its parts.
There is also something deeply comforting about the dish. It reminds us that some of the best meals come from not wasting what we already have. A few slices of bread, ripe tomatoes and good olive oil are all it takes.
For those who follow a gluten-free diet, traditional barley rusks are not suitable. By toasting gluten-free bread until crisp, it behaves much like a rusk, sturdy enough to hold the toppings while soaking up all those rich tomato juices.
The result is a dish that stays true to the spirit of Dakos while making it accessible to everyone.
Helpful Tips for Making Dakos
Use very ripe tomatoes
The flavour of Dakos depends heavily on the tomatoes. Choose ripe, juicy tomatoes for the best result.
Grate the tomato rather than chopping it
Grating releases all the juices, which helps soften the bread and creates the signature texture of the dish.
Toast the bread until quite crisp
Dakos works best when the bread is dry enough to absorb the tomato juices without falling apart.
Season the tomato first
Mix the grated tomato with olive oil and salt before adding it to the bread. This brings out the flavour and creates a simple dressing.
Assemble just before serving
Dakos should be eaten soon after assembling, so the bread softens slightly but still holds its shape.
Watch How to Make Dakos
Frequently Asked Questions
What is Dakos?
Dakos is a traditional Cretan dish made with barley rusks topped with grated tomato, olive oil, feta or mizithra cheese, and oregano.
Why is the bread dry?
The dry bread absorbs the tomato juices and olive oil while still maintaining structure. This is what gives Dakos its unique texture.
Can dakos be made gluten-free?
Yes. Toasted gluten-free bread can be used in place of traditional barley rusks. When toasted until crisp, it behaves similarly.
What cheese is traditionally used for dakos?
In Crete, Dakos is often topped with mizithra, a fresh Greek cheese. Feta is a common and widely loved alternative.
Can I add other toppings?
Many variations include olives, capers, or thinly sliced onion. The base flavours, however, remain tomato, olive oil and cheese.
Gluten Free Dakos Recipe (Greek Tomato & Feta Salad)
Preparation Time: 10 minutes
Cooking Time: 16 minutes
Serves 2
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 method
Place the bread slices in the air fryer basket in a single layer. Cook at 160°C for 7 minutes, then turn over and cook for a further 7minutes to dry the bread so it behaves like a traditional rusk.
2. Dry the bread – oven method
Preheat the oven to 170°C. Place the bread slices directly on the oven rack or on a baking tray and bake for 15 minutes, turning halfway through, until crisp and lightly dried.
3. Prepare the tomato
Cut a thin slice from the bottom of the tomato. Hold the tomato against the coarse side of a box grater and grate into a bowl. Continue grating until you reach the skin and the core where the tomato was attached to the plant. Discard the remaining skin. Add 2 tablespoons of the extra virgin olive oil and a good pinch of sea salt to the grated tomato. Stir gently to combine.
4. Prepare the bread
Cut each slice of toast diagonally into two triangles. Arrange four pieces of toast on each plate, slightly overlapping.
5. Add the tomato
Spoon the grated tomato mixture evenly over the bread, allowing the juices to soak into the dried toast.
6. Add the toppings
Scatter over the crumbled feta, sliced red onion, capers and Kalamata olives.
7. Finish the Dakos
Sprinkle with the dried oregano and season lightly with sea salt and freshly ground black pepper. Drizzle over the remaining 2 tablespoons of extra virgin olive oil and serve immediately, allowing the tomato juices to soften the bread slightly while keeping its rustic texture.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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