'Greek-Eatz' Part 7-'Dakos' Savory Cheesecake Salad(Ντάκος)

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Welcome back to my channel!
I love this amazing Greek recipe and today im making my own variation of it :)

Brief History : Greek Ntakos, or Dakos, originates from Crete, Greece. It emerged as a practical farmer's meal, featuring barley rusk for sustenance. Over time, it evolved to include tomatoes, feta, olives, and herbs. Ntakos embodies Cretan values of local ingredients and hearty, flavorful fare. Its enduring appeal showcases the Mediterranean's cultural and culinary heritage.

Recipe:
-2 ripe large tomatoes grated.
-Marinate them with salt, pepper, olive oil and a teaspoon of red vinegar.
-Mix it up.
-Break some Carob Rusks or Simple Rusks and strain the water of the marinated grated tomatoes on top of them in order to rehydrate the rusks.
-Prepare your toppings. I used caper berries, spring onion and cherry tomatoes. You can use olives as well.
-Prepare the feta mixture.
-Break the feta cheese with your hand and press it a bit to make it smooth but not too smooth, you want some texture from the feta.
-Add a tbsp of greek yogurt and mix it well.
-Season with pepper and oregano.
-Start with the rusks, continue with the tomatoes, then the feta and finally with your toppings.
-If you want the cheesecake effect follow the video instructions.
-Thanks for wathcing!
-Dont forget to comment like and subscribe if you want to support this channel.

I will put here the original recipe if you want to make it traditional.

Traditional Recipe:

Ingredients:

4 pieces of barley rusk (about 1-inch thick)
4 medium-sized ripe tomatoes, diced
1 cup crumbled Greek feta cheese
1 small red onion, finely chopped
Kalamata olives, pitted and sliced
Capers
Extra virgin olive oil
Dried oregano
Salt and freshly ground black pepper to taste

Instructions:

Begin by soaking the barley rusks briefly in water, just enough to soften them slightly without making them soggy. Then drain and set them aside.

In a bowl, combine the diced tomatoes, chopped red onion, and a pinch of salt. Allow the mixture to sit for a few minutes to let the flavors meld.

On each softened rusk, place a generous portion of the tomato and onion mixture. Press down slightly to help the juices soak into the rusk.

Sprinkle crumbled feta cheese over the tomato mixture on each rusk.

Drizzle extra virgin olive oil generously over the feta and tomato layers. The oil helps soften the rusk further and adds richness to the dish.

Garnish with Kalamata olives, capers, dried oregano, and a pinch of freshly ground black pepper.

Serve immediately, allowing the flavors to meld and the rusks to absorb the juices. The rusk should be softened but still have some texture.

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