I’m pretty sure Dakos salad is going to be the next big thing. It’s a bit like a Greek style Panzanella, using dry barley rusk crackers as croutons.
-Some gorgeous vibrant tomatoes
-Rusk Bread (Swedish Krisprolls is a good brand to use and are found easily in the cracker section of the grocery store) broken up into large chunks.
-Mixed leaves (spinach and rocket work well)
-Thinly sliced red onion
-Feta (but for this recipe I used fresh mozzarella instead, and that was also very very delicious)
-Some finely chopped flat leaf or curly parsley
-Extra virgin olive oil, red wine vinegar, salt and pepper.
If you like, you can add some dried black olives, or even some capers