Episode Recipes
Dakos Salad (Cretan Tomato, Feta & Barley Rusk Salad)
COOK TIME: 45 mins
SERVES: 6 or more
Jacqui A Cretan classic: barley rusks soaked in a grated-tomato and garlic dressing with feta, kalamata olives, pickled onion and pomegranate.
Ingredients List
Tomato dressing (the juice)
To serve
Quick-pickled red onions
The salad
Method
- Make the dressing first, so it has time to work. Grate the tomatoes into a large bowl and stir through the olive oil, pomegranate balsamic, grated garlic, capers and a splash of the caper brine. Season, and leave to sit as long as you can (at least 20 to 30 minutes), the garlic infuses and the grated tomato turns sweet and savoury. This is the soul of the salad.
- Quick-pickle the onions: put the sliced onion in a heatproof bowl. Bring the water, vinegar, salt and sugar to the boil, then pour over the onion, put the lid on and leave 20 to 30 minutes until bright pink and softened. Drain.
- Prep the rest: roughly chop the tomatoes and parsley, halve the olives and crumble the feta.
- Char the bread: brush the slices with olive oil and char on the grill until golden with grill marks, then rub with the cut garlic. Set aside.
- About 10 minutes before serving, break the rusks into rough chunks and stir them through the tomato dressing. Let them sit and re-absorb the juices so they soften at the edges but keep their bite.
- Add the chopped tomatoes, pickled onion, olives, parsley and most of the feta and pomegranate. Gently mix everything together.
- Pile onto a platter, scatter over the last of the feta and pomegranate, a generous pinch of Greek oregano and a final drizzle of olive oil. Serve straight away with the charred bread on the side.
Blue Ribbon
