MATERIALS

1 barley rusk

1-2 Fresh large tomatoes

2 tablespoons olive oil

100g. slice of greek feta cheese

oregano,

salt if desired,

pepper

5-6 olives


RECIPE

If the barley rusk is a little hard, then pass quickly under the tap.

If you want it a little hard then just wait to soak in the broth of tomatoes.

Grate the tomatoes.

Add the olive oil, the salt and place it above the barley rush.

Arrange the slices and add the oregano, pepper and olives.

Serve immediately.