Cretan Dakos Salad with Caramelized Figs and Olive Tapenade
Indulge in the flavors of Crete with this Cretan Dakos Salad, a rustic dish enhanced with the sweetness of caramelized figs and the savory depth of olive tapenade, harmoniously marrying nutrition and taste.
Equipment
- Non-stick pan
- Mixing bowls
- Whisk
- Food processor
- Measuring spoons and cups
Ingredients
- 4 large ripe figs, quartered 150g / 5.3oz
- 4 barley rusks (dakos) about 100g / 3.5oz total
- 200 g feta cheese, crumbled 7oz
- 2 medium tomatoes, coarsely grated 200g / 7oz
- 1 tablespoon honey 21g / 0.75oz
- 1 tablespoon balsamic vinegar 15ml
- 150 g Kalamata olives, pitted 5.3oz
- 2 tablespoons capers 16g / 0.56oz
- 2 garlic cloves, minced
- 4 tablespoons extra virgin olive oil, divided 60ml
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Start by preheating a non-stick pan over medium heat. Add the quartered figs and drizzle with honey. Allow them to caramelize for about 5 minutes, turning occasionally until they are golden and sticky. Remove from heat and set aside.
- In a small bowl, whisk together balsamic vinegar with 2 tablespoons of olive oil, salt, and pepper. Set the dressing aside.
- To make the olive tapenade, combine Kalamata olives, capers, one minced garlic clove, and 2 tablespoons of olive oil in a food processor. Pulse until you achieve a coarse paste. Adjust seasoning with salt and pepper.
- Soften the barley rusks (dakos) by sprinkling them with a little water. Then, place the rusks on serving plates.
- Spread the grated tomatoes over each rusk, followed by a generous sprinkle of crumbled feta cheese.
- Top the dakos with caramelized figs and add a dollop of the olive tapenade on each.
- Drizzle the prepared balsamic and olive oil dressing over the salads.
- Garnish with fresh basil leaves and a sprinkle of dried oregano.
- Serve immediately as a refreshing and satisfying mezze.
Notes
For a vegan version, substitute feta cheese with a plant-based alternative or simply omit it.
Ensure the figs are ripe for natural sweetness that complements the tangy olive tapenade.
The barley rusks (dakos) can be substituted with whole-grain bread if unavailable.
The olive tapenade can be made ahead and stored in the refrigerator for up to a week.
This dish is not only a delight to the taste buds but also embodies the heart-healthy principles of the Mediterranean diet.