Mediterranean cuisine for every day


3 comments Jul 19th, 2010 | By | Category: easy and fast, Recipes, Salads and Dressings

Again a recipe that uses Paximadi bread. This dry bread with barley is used a lot in Greek cuisine and Dakos is the classic dish for it. A hearty salad with tomato and feta cheese for hot weather. The Italian equivalent is Friselle, a dish that is common in Apulia.

Preparation time: 5 minutes

difficulty: easy


  • 2 large tomatoes
  • 1 Paximadi, or more according to size and shape
  • some onion or spring onion
  • Feta cheese
  • Capers
  • Olives
  • olive oil
  • some salt and pepper


Cube one tomato. Grate the second tomato into a bowl.

Break the Paximadi bread in large pieces. Pour some water over it and place it on a plate. Pour the grated tomato over it. Then add the cubed tomato. Put the chopped onion, some capers, olives and crumbled cheese on top. Add a few drops of oil.

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  1. I adore dakos! I like the idea of putting capers on it.

  2. I could DEVOUR this! that bread sounds interesting and hearty

  3. [...] (Image: Tobias Cooks!) [...]

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