- 2 round rusks
- 2 juicy ripe red tomatoes
- 75 gr Greek Feta cheese
- 3 tablespoons extra virgin olive oil, salt, pepper and dried oregano.
Moisten the rusks with 4-6 tablespoons of water and place them in a large dish. Rub the tomatoes with a grater and place on the top of the rusks. Crumble the Feta cheese and place it above the tomatoes. Add the olive oil, a pinch of salt and pepper and finally the oregano. Optionally you can add capers, olives or onion rings. Serve and enjoy.