There’s something timeless about a beautifully made Dakos Salata (Cretan salad). Crisp cucumbers, juicy tomatoes, briny capers, and barley rusks (in Greek paximadia) all layered beneath a generous slab of creamy feta — simple ingredients, thoughtfully combined. It’s the kind of dish that feels effortless yet intentional, vibrant yet grounded. This version leans into bold…