The article calls it deconstructed yemista, which reminds me that the big tomatoes are in the greengrocer now (not quite ripe yet, but soon), and I’ll make stuffed tomatoes.
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Yep, it was very similar to the filling for yemista. Pretty good.
I like this filling, from my old blog.
@ernie_in_berkeley, I realized tonight, I think I would have preferred Tomatorizo / Ntomatorizo / tomato rice with keftedes or biftekia on top.
The nicer Greek restos in Greece, Toronto and Montreal often keep a slab of better grade feta in one piece on a good Village Salad / Horiatiki , rather than feta crumbles or small chunks.
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Good call! I remember this salad type, had it in Ermoupoli. It doesn’t look great but that brick of Feta was delicious! The olives were pretty good, too.
I do not think I met a bad olive in Greece, though.
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CROUTONS? 
I’m about to pull a Joan Crawford in Mommy Dearest here!
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LOL! I wondered about that. Did I get them because I looked like a tourist?
But it was the best salad I have had in 5 years.
Well, it is the only salad I remember in 5 or 10 years.
The coffee was prep’ed tableside and was outstanding.
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Cretan Dakos in Salad are similar to croutons in concept, just bigger.
Megakruton. It comes from the Greek, Crete to be specific.
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Crunchy hard bread in salad is a thing in Crete and some Aegean islands. Not unreasonable.
Dakos can be served in salad whole
or broken up
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I don’t care for croutons in my salad, least of all village salad, which I prefer as simple as it comes.
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You do your salad, I’ll do my salad.
I like home-made croutons a little more than imported dakos, and I like good pita chips in fattoush.
I would eat good homemade croutons in a village salad or substitute good homemade croutons or pita chips for Dakos in a Cretan Dakos Salad.
I don’t add croutons or make croutons often, but I would eat them if they showed up in a good Greek village salad.
I sometimes leave the onions and green peppers behind.
A lot of Greeks mop up the dressing off their plate or bottom of the salad bowl with a piece of bread or pita, so croutons could serve that purpose, as little bread sponges.
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An Ottolenghi take on Dakos Salad.
Frying the feta into croutons, an American blogger’s twist
https://busyinbrooklyn.com/greek-salad-with-feta-croutons/
Pita ≠ crouton.
We all have our personal preferences.
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This sounds interesting.
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There are Greek versions of melitzanosalata that use mayo, which I have not tried yet.
