serve 2
Dako is a term of some confusion. It refers to a traditional Cretan salad made with a round barley rusk, grated tomatoes, feta or a local Cretan cheese called myzithra, oregano, and olive oil, as well as—at least according to some sources—the rusk itself, which in turn takes its name from the Cretan word for “shim,” alluding, I would assume, to its hardness. Barley rusks, as well as those made from other grains, were once the ultimate traditional bread product, but they have become something of a trend in modern Greek restaurants, as chefs top these earthy, nutty hardtacks with everything from bananas to seafood. This recipe is derivative of the original Cretan dish and makes a light but filling salad, seasoned with a bit of culinary license.
2 Cretan barley rusks, preferably round
2 teaspoons plus ⅓ cup (80 ml) extra-virgin Greek olive oil
1 small, preferably organic Granny Smith or other tart apple
½ celery stalk, cut into thin crescents
1 cup (145 g) red and/or yellow teardrop or cherry tomatoes, halved
2 tablespoons chopped fresh mint, plus 2 whole leaves for garnish if desired
1 tablespoon drained and rinsed capers
Salt
½ cup (100 g) crumbled Greek feta, Cretan xinomyzithra cheese, or a combination of crumbled feta and fresh ricotta or anthotyro cheeses
Run the rusks under cold water. Hold them vertically to let the last drops of water drain off. Place each rusk on an individual serving plate or on a small platter large enough to hold them both. Drizzle each with 1 teaspoon of the olive oil.
Core the apple, then grate it on the large holes of a box grater. Place it in a large bowl and add the celery, tomatoes, mint, capers, remaining ⅓ cup (80 ml) olive oil, and salt to taste and toss gently.
Mound the mixture in equal parts over each of the rusks. Spoon the crumbled cheese(s) on top. Garnish each with a mint leaf, if desired, and serve.