Refresh the palate with this appealing classic greek dacos recipe! This quick and easy no-cook preparation serves as a delicious breakfast, brunch, appetizer, as well as a side dish.
This simple dish from the gorgeous island “Crete” packs incredible flavors and textures. The ‘barley rusk,’ which serves as the base, has a unique earthy nuttiness. It is a dense double-baked bread that soaks up the juices from the tomatoes, making it softer and yummier.
The tomatoes add an attractive bright pop of color, juiciness, and zingy sweet taste. To top it off, there is the creamy mizithra cheese and fruity sharpness of Kalamata olives. The fragrant oregano seasoning and a generous drizzle of extra virgin olive oil complete the dacos lip-smackingly.
Health Benefits
Let’s dig deeper into the nutritional aspects of including this delectable dish in the everyday meal.
Each ingredient of the classic Greek dacos recipe is loaded with health benefits. To start, there is the fibrous barley rusk. Barley is a filling whole grain packed with soluble fibers like beta-glucan. It helps improve digestion, maintains cholesterol levels, and keeps blood sugar levels in check. Furthermore, the feeling of fullness aids in weight loss.
Tomatoes contain antioxidants and lycopene, which support heart health and ward off various diseases! The cheese is a brilliant source of calcium & protein. Olive oil is also full of antioxidants, monosaturated fatty acids, Vitamin E, and Vitamin K, which are great for the heart, bone, and blood clotting.
This classic Greek dacos recipe is an excellent light summer meal! Relish it with friends and family. You may use some crushed black pepper and fresh herb (basil) topping for a hint of earthy heat and aroma. Some folks enjoy topping it with chopped red onion for an extra crunch!
Firstly, lay the rusks in a dish. Drizzle 2 tablespoons of water on the rusk to soften it slightly.
Now, prepare the tomatoes. Grate a tomato using a grater (or run it in a food processor for a few seconds) for a mushy texture and transfer it to a bowl. Chop the other tomato into bite-size pieces and add them to the bowl. Drizzle 1 tablespoon of olive oil, season with salt, and mix.
Place the tomato mixture on top of the rusk and spread it evenly.
Crumble the mizithra cheese with your fingertips and add it on top, followed by the olive slices.
Lastly, drizzle some extra virgin olive oil and sprinkle the dried oregano.
