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

When I plan a family meal or a gathering with friends, I look for dishes that are not only delicious but also impressive in 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 must admit, I fully agree with this verdict. Instead of the classic gyros salad that everyone is familiar with, I serve dakos—a light, aromatic, and extremely healthy snack. It takes just a few ingredients to create something truly special.

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

Barley rusks are not only a delicious, crunchy base but also a good source of dietary fiber. Thanks to the presence of beta-glucans, they support the immune system and help maintain healthy cholesterol levels. It's a great 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 flavor. I start by placing the rusks on a plate. I lightly sprinkle them with water to soften them, but they don't lose their structure, and then I add a generous portion of good olive oil—preferably cold-pressed for its intense aroma. Next, I prepare the tomatoes—I choose the ripest and juiciest ones. I peel them (just blanch in boiling water), and then either grate them or chop them finely to create a sort of sauce. I put them directly on the rusks.

The next ingredient is cheese. Traditionally, myzithra cheese is used for dakos—a delicate, slightly tangy cheese made from sheep, goat, and cow milk. If I can't find it, I opt for good Greek feta—its salty taste perfectly complements the other ingredients. I crumble the cheese and sprinkle it over the tomatoes. On top, I place Kalamata olives—their intense, bold flavor underscores the Mediterranean character of the salad. Sometimes I also add capers for extra aroma.

I sprinkle the whole thing with dried oregano and drizzle it again with olive oil. Done! Dakos can be served immediately or left for a few minutes to allow the flavors to meld—it tastes even better that way.

What sets dakos apart from other salads is its lightness and nutritional value. Instead of mayonnaise or cream-based sauces, only olive oil and natural ingredients are used. This makes dakos perfect not only for summer but also when I want to lighten up after more substantial meals. Tomatoes provide lycopene—a strong 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've surprised many at the table. Guests often ask for the recipe, and I am happy to share it because it's a dish worth getting to know and including in your culinary repertoire.

So if you’re looking for something new, original, yet simple and delicious—try dakos. This Cretan salad was recognized as the best in the world for a reason. It encapsulates the taste of summer, sunshine, and Greek hospitality on a plate. And I guarantee—no one will miss the gyros.