Dakos (Greek Bruschetta)

This meze hails from the magical island of Crete. It is often called the “Greek Bruschetta.” This is your recipe if you’re pressed for time and want to make something impressive. You only need a rusk (twice-baked whole wheat or barley bread) and a few other quality ingredients.

Dakos (Greek Bruschetta)


  • 2 Cretan wheat rusks
  • 2 medium ripe tomatoes (dice one, juice the other)
  • 4. oz crumbled feta
  • 4 chopped Greek olives
  • 1 teaspoon caper
  • Fancy Peasant GEVOO
  • Sprinkle of Greek Mountain Oregano


  1. Place your Dakos on a small serving platter
  2. Cover each Dako with half the juiced tomato (it should be about 4 tablespoons for each).
  3. Layer the diced tomato, crumbled feta, and olives on top of your Dako.
  4. Drizzle with Greek Extra Virgin Olive Oil and a pinch of oregano.
  5. Let your Dakos sit for about 5 minutes before serving as to soften as they drink up all the juiced tomato.