Discover dakos: The world's best salad from sunny Crete

When I plan a family dinner or a get-together with friends, I look for dishes that are not only delicious but also impress with their simplicity and originality. One such culinary hit is dakos – a traditional Greek salad from Crete, which according to the international guide "Taste Atlas" has been recognized as the best salad in the world. And I have to admit that I fully agree with this verdict. Instead of the classic gyros salad that everyone knows well, I serve dakos – a light, aromatic, and incredibly healthy snack. Just a few ingredients are enough to create something truly special.

Although dakos has a long history and has appeared on Cretan tables for centuries, it is only now gaining popularity outside of Greece. And it's no wonder – this salad not only tastes exquisite but also provides plenty of nutritional value. The foundation of this dish is called paximadi – barley rusks that form the base of dakos. In Canada, they are not yet widely available, but you can easily find them in specialty Greek food stores, especially online. If they are unavailable, whole-grain bread, slightly toasted in the oven, works well too.

Barley rusks are not only a tasty, crunchy base but also a good source of dietary fibre. Thanks to their beta-glucan content, they support the immune system and help maintain proper cholesterol levels. It's an excellent choice for those who want to eat healthier without giving up the pleasure of eating.

Preparing dakos is a real pleasure – quick, uncomplicated, and full of flavour. I start by arranging the rusks on a plate. I lightly sprinkle them with water to soften them without losing their structure, and then I add a generous portion of good olive oil – preferably cold-pressed with an intense aroma. Next, I prepare the tomatoes – I choose the ripest and juiciest ones. I peel them (just scald with boiling water) and then grate or finely chop them to create a sort of sauce. I place them directly on the rusks.

The next ingredient is cheese. Traditionally, myzithra is used for dakos – a delicate, slightly tangy sheep's, goat's, and cow's milk cheese. If I can't find it, I opt for good Greek feta – its salty taste perfectly complements the rest of the ingredients. I crumble the cheese and sprinkle it over the tomatoes. On top, I arrange Kalamata olives – their intense, distinct flavour emphasizes the Mediterranean character of the salad. Sometimes I also add capers for extra flavour.

I sprinkle the whole dish with dried oregano and drizzle it with olive oil again. Done! Dakos can be served immediately or left for a few minutes to let the flavours meld – it tastes even better then.

What distinguishes dakos from other salads is its lightness and nutritional value. Instead of mayonnaise or cream-based sauces, only olive oil and natural ingredients are used here. Thanks to this, dakos is perfect not only for summer but also when I want to lighten up after more hearty dishes. Tomatoes provide lycopene – a powerful antioxidant, cheese is a source of protein and calcium, and olives and olive oil provide valuable fatty acids.

By replacing the classic gyros salad with dakos, I have surprised many people at the table. Guests often ask for the recipe, and I am happy to share it – because this is a dish worth knowing and incorporating into your culinary repertoire.

So if you're looking for something new, original, and at the same time simple and delicious – reach for dakos. This Cretan salad is considered the best in the world for a reason. It's the taste of summer, sunshine, and Greek hospitality all on a plate. And I guarantee – no one will be missing the gyros.