Cretan Kritikos Dakos
Prep time
Total time
This dish is native to Crete. They are very good and no cooking is involved.
Recipe type: Greek
Serves: 4
  • 8 slices of day old French bread (replace with rusk if available)
  • 1 fresh tomato
  • Dash of oregano
  • 7-10 Kalamata olives, diced
  • ⅓ cup feta
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  1. If using rusk: soak the rusk in water for a few mins to soften just a bit.
  2. Dice tomato, removing soft center with seeds - set aside.
  3. In and bowl, mix: tomatoes, oregano, feta, olive oil, salt, and pepper.
  4. Mash soft center from tomato, spread over french bread/rusk.
  5. Add tomato mixture to top of bread.
  6. Top with diced Kalamata olives.
  7. Serve with wine!
You can bypass soaking the rusk. You can either use canned tomato (save the juices from the cans and pour over rusk before adding mixture) or sprinkle with water.
If you don't have rusk/don't like them, you can always use your favorite hard bread
Recipe by Lemon & Olives at