Cretan Barley Rusks with Grated Tomato and Feta

What you need

• 4 round barley rusks, Cretan dakos rusks
• 3 large ripe tomatoes
• 150 g (5 oz) feta, or soft mizithra
• 5 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 8 Kalamata olives
• 1 tbsp capers, rinsed, optional
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Set each of the rusks on a plate, rough side up.

2. 2

   Sprinkle each one with 1-2 tbsp of cold water so the surface softens slightly but stays crunchy underneath.

3. 3

   Halve the tomatoes and grate the cut sides on the coarse holes of a box grater into a bowl. Throw away the skins.

4. 4

   Season the grated tomato with a pinch of salt and stir in 2 tbsp of the olive oil.

5. 5

   Spoon the tomato and its juice evenly over the rusks. Let them sit for 5 min to drink it in.

6. 6

   Crumble the feta generously over the top.

7. 7

   Scatter on the oregano, olives and capers, and grind over some black pepper.

8. 8

   Finish with the remaining olive oil and serve right away.

Imported from akispetretzikis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.