Cretan Dakos

“A quick, cool and enjoyable dish that can be served as a first or as a main course. It comes from the mainland of Crete and its main ingredients are the nut, the tomato, the feta (or xinomyzithra) and the olive oil. It can be enriched with various herbs and upgraded, but we will keep the classic recipe that expresses the initial need for its preparation. . Small interventions without spoiling its character are, for example, to flavor the olive oil with a little balsamic, to add capers, fresh oregano, etc. An important point is to put the ingredients when it is to be served, otherwise the nut will wither. Also with the use of Mala Peruviana we do not wet the nut and thus we have a more intense freshness of the tomato. We can of course use only Mala Peruviana without cutting a tomato frame on top. We use tomato more as a decorative element because the juice of Mala Peruviana alone can support the preparation of a dako. ”

Ingredients

• 1 barley dako (2 pieces)
• Mala bottle of Mala Peruviana red 500 ml
• 1 tomato
• 1 tablespoon balsamic
• 100 g grated feta or xynomyzithra
• Capers
• Oregano (if we have fresh otherwise dried)
• Olive oil
• Salt

 Cretan Dakos preparation

Set the nuts in the utensil that will be served, pour over the Mala Peruviana and cut the tomato into small cubes on top. Lightly salt. Add the cheese to go everywhere, the capers and the oregano (if they are fresh, mash the leaves and scatter). Mix the olive oil with the balsamic and sprinkle richly on all the ingredients. Serve immediately. Mala Peruviana will slowly water the nut and we will have a perfect result of a combination of crunchy and soft dako.