1 barley rusk
1-2 Fresh large tomatoes
2 tablespoons olive oil
100g. slice of greek feta cheese
salt if desired,
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.