• • Rusks. You can use both rectangular or round rusks. Every Greek and Mediterranean grocery store will have at least one kind of rusk. You can also find them online at Titanfoods and Amazon.
  • The tomato juices are enough to soften the rusk. In case it is really hard, immerse it for a second in a deep dish of water or pass it under running very quickly.
  • Sour mizithra cheese. Xynomizithra Kritis PDO. You can find soft sour mizithra in Greek and Mediterranean stores like Titanfoods in Astoria, NY. Don't get the hard mizithra that is used for pasta. I make a mix of half ricotta cheese and feta to create a similar taste and texture to sour mizithra. Or I crumble a block of feta and use it as a topping.
  • Ripe tomatoes.  Any kind. Heirlooms, cherry tomatoes, and sugar bombs are all great as long as they are in season. If an out-of-season dakos craving happens to you, use Campari tomatoes. They are sweet and similar to Greek tomatoes.
  • Fresh oregano. Substitute with fresh basil, spearmint, or parsley.
  • Dried oregano. Dried basil, thyme, or spearmint works just as well.

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Additional toppings

• • Balsamic vinegar. Or balsamic cream. You can add a teaspoon to the tomato mixture instead of sugar and vinegar and drizzle a bit on the top of the dakos for serving.

• • Olives. Slice some pitted olives or use three or four whole (without the pit).

• • Capers. Add a hand full of capers or chop them up and add them to the tomato mix.

• • On the island of Zakynthos in the Ionian Sea, they make their own type of rusks. They serve them with tomatoes, olive oil, oregano, and prenza, a type of homemade cheese salad. Or they use local ladotiri cheese. It is a spicy cheese preserved in olive oil in clay jars. Soft in the early stages of maturation, it gets spicy as it matures. They also add olives, anchovies, sardine paste, or herring.

    Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.