Ingredients
4 large barley rusks (or whole-grain bread slices, toasted until crisp)
2 ripe beefsteak tomatoes, grated
1/3 cup extra virgin olive oil (We recommend Cretan Labyrinth Early Harvest)
1/2 cup crumbled feta cheese (Or other Greek white salted cheese. A mix of 50% feta and 50% ricotta will work great as well)
1 teaspoon dried oregano (Preferably Greek or Italian)
1/4 cup kalamata or Moroccan olives, pitted and chopped
1/3 bell pepper thinly sliced (Optional)
1/3 red onion thinly sliced (Optional but recommended)
Salt and pepper
Preparation
Quickly dip the barley rusks in some cold water and arrange them on a serving platter. If using toasted bread slices instead, lightly sprinkle them with water to soften, taking care not to make them soggy.
In a bowl, combine the grated tomatoes, most of the olive oil (save a couple of tablespoons), oregano, salt, and pepper. Mix well.
Sprinkle the rusks with the remaining oil. Generously spread the tomato mixture over the softened rusks. Top with the crumbled cheese, add the olives and onion and pepper slices if using. Top with some more oregano and a few drops of olive oil.
Serve immediately.
