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Milk Street Bowtie Cretan Salad (Dakos)

Cretan Salad (Dakos)

6 Servings

1 hour

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On the island of Crete, we learned there are countless versions of the local salad called dakos, which is similar to a basic Greek salad combined with an Italian panzanella. A key component of dakos are barley rusks, which have a decidedly whole-grain flavor. Their dry, crunchy texture absorbs the dressing and the vegetables’ juices without turning mushy. Our favorite dakos was the one served at Ntounias restaurant in Drakona that combined more than a dozen ingredients—including roasted vegetables, leafy greens, two types of alliums, plus tomatoes, cucumbers and bold accents like olives and sun-dried tomatoes. This is our much-simplified adaptation of that salad. Marianna Leivaditaki, London-based chef and native of Crete, suggested that we use whole-grain sourdough bread, cut into chunks and toasted, for the barley rusks and pomegranate molasses for the grape molasses that was drizzled onto the dakos at Ntounias. Another essential ingredient is cheese. The fresh, milky sheep’s- or goat’s-milk cheese called mizithra is traditional but very difficult to find in the U.S., so instead we use feta.

6

Servings

Tip

Don’t skip the step of allowing the bread, tomato, cucumber and onion to stand for about 10 minutes after tossing with some of the dressing. This brief marination slightly softens the bread and gives the ingredients a chance to mix and meld.

1 hour

2 medium tomatoes (about 12 ounces total), cored and cut into 8 wedges each
Kosher salt and ground black pepper
6 ounces sourdough bread, preferably whole-grain, cut into 1-inch cubes (3 cups)
2 tablespoons plus ¼ cup extra-virgin olive oil, divided
1/3 cup red wine vinegar
1 English cucumber, quartered lengthwise, seeded and cut into 1-inch chunks
1/2 medium yellow or white onion, halved and thinly sliced
4 cups lightly packed baby arugula (2½ ounces)
1/2 cup golden raisins
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/2 cup pitted green olives, chopped
4 ounces feta cheese, crumbled (1 cup)
1-2 tablespoons pomegranate molasses
Ingredients
  • 2

    medium tomatoes (about 12 ounces total), cored and cut into 8 wedges each

  • Kosher salt and ground black pepper

  • 6

    ounces sourdough bread, preferably whole-grain, cut into 1-inch cubes (3 cups)

  • 2

    tablespoons plus ¼ cup extra-virgin olive oil, divided

  • 1

    English cucumber, quartered lengthwise, seeded and cut into 1-inch chunks

  • ½

    medium yellow or white onion, halved and thinly sliced

  • 4

    cups lightly packed baby arugula (2½ ounces)

  • ½

    cup golden raisins

  • ¼

    cup drained oil-packed sun-dried tomatoes, thinly sliced

  • ½

    cup pitted green olives, chopped

  • 4

    ounces feta cheese, crumbled (1 cup)

  • 1-2
Directions

Cretan Salad (Dakos)

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Reviews
Diana L.
July 22, 2022
So good
I made this a few times it is so good. Thanks for the recipe.
Amy T.
July 17, 2022
Interesting and tasty
I was skeptical about the ingredients' flavours going well together, but I was pleasantly surprised. I've made this three times now and am hooked!