Dakos Greek Salad with Yiayia Rusks

Bring the flavors of Crete to your table with our Dakos-Style Greek Salad, topped with crunchy Yiayia Olive Oil and Oregano Rusks.

Juicy tomatoes, crisp cucumbers, red onion, briny Kalamata olives, and creamy feta come together in a vibrant mix, finished with a drizzle of extra virgin olive oil and a sprinkle of oregano. The broken Yiayia rusks act as wholesome croutons, adding the perfect crunch to this refreshing Mediterranean classic.

Ingredients

• 8–10 Yiayia Olive Oil & Oregano Rusks, broken into bite-sized pieces

• 1 lb ripe tomatoes, chopped

• 1 small cucumber, chopped

• ½ small red onion, thinly sliced

• ½ cup feta cheese, crumbled

• ¼ cup Kalamata olives, pitted and halved

• 1 tbsp capers (optional)

• 3 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• 1 tsp dried oregano

• Sea salt and freshly ground black pepper, to taste

Instructions

1. In a large salad bowl, combine tomatoes, cucumber, onion, olives, and capers.

2. Add olive oil, vinegar, oregano, salt, and pepper. Toss gently to coat.

3. Sprinkle crumbled feta over the salad.

4. Just before serving, break Yiayia rusks into small crouton-like pieces and scatter over the top for crunch.

5. Drizzle with a little more olive oil if desired and serve immediately.