Recipes  

Cretan Tomato Salad (Dakos)

  • Preparation 25 MIN
    Cooking 30 MIN
  • Servings 1
  • Makes 4 appetizers
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Ingredients

Croutons

Olive Tapenade

Toppings

Preparation

Croutons

  1. With the rack in the middle position, preheat the oven to 300°F (150°C).
  2. Place the bread on a baking sheet. Bake for 30 minutes or until completely dried out. Let cool while you prepare the tapenade and toppings.

Olive Tapenade

  1. Meanwhile, in a small bowl, combine all of the ingredients. Season with pepper. Set aside.

Toppings

  1. Grate the flesh of the tomatoes directly into a large bowl. Season with salt. Compost the tomato skins. Place a sieve over another bowl. Pour the tomato pulp into the sieve and let degorge for 5 minutes. Using a spoon, stir the tomato pulp to extract as much juice as possible. Add the dried oregano to the pulp. Set the pulp and juice aside separately.
  2. In a small bowl, combine the feta and water with a fork until creamy (see note).
  3. Place the croutons on a serving dish. Using a spoon, cover each crouton with 2 tbsp (30 ml) of the tomato juice. Spread the tomato pulp over the croutons. Top with the feta and tapenade. Drizzle with the oil. Garnish with the parsley and a pinch of dried oregano. Serve immediately.

Note

For best results, use one or two-day-old bread.

In Greece, the feta used to prepare this dish is very creamy, hence the addition of water in our recipe.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.