While Rusks serve as a tasty substitute for bread to eat with lunch, dinner or as a snack with a hunk of cheese, a sliced tomato and a bit of wine, my favourite way to eat paximadia is in a bread salad from Crete called Dakos. This recipe is made using our Olympian Rusks. So delicious…thinking of it now makes my mouth water!
- Olympian Continental Rusks
- Water or wine
- 2 Chopped tomatoes
- 1 Red Onion
- A good slice of Omiros Feta Cheese
- Respect Virgin Olive oil
- 1 tbsp Capers
- 1 tbsp Olives
- 1 clove Garlic, chopped
- 1 tsp Oregano
- Salt & Pepper
- To make Dakos, dampen a rusk in water or wine, break it into bite-sized chunks, and place the chunks on a plate.
- Onto the paximadia, heap chopped tomatoes, red onions and feta.
- Top the lot with olive oil, capers and olives, perhaps even some chopped garlic and most definitely sea salt, pepper and oregano and you have Dakos.