For Cretans the secret of their storied longevity is simple. They eat anything and everything the island’s mineral-rich soil produces, consuming loads of fruit, vegetables, greens, legumes, herbs, cheese, bread, and washing their Mediterranean meals down with an excellent, earthy local wine. Today in Aghios Nikolaos I discovered dakos, a deceptively simple Cretan salad of tomato, cucumber, feta cheese, olives and rusk. It could be considered a close cousin of panzanella – if only the Italians twice-baked their bread to the texture of biscotti. Drizzled with olive oil and red wine vinegar, it’s a surprisingly substantial light meal with a satisfying crunch and a clean, fresh taste. The challenge in recreating dakos when I get back home is going to be figuring out how to get my hungry little hands on those rusks.