Rusks with tomato from Crete (Dakos kritikos)
- Cretan barley rusks: 6
- tomatoes: 6, ripe
- xinomyzithra or feta cheese: 300g
- olive oil: ½ cup
- green pepper: 1, cut into cubes
- red pepper: 1, cut into cubes
- capers: 40g
- olives: 24, pitted
- salt: a bit
- pepper: freshly ground
- dried oregano: 1 teaspoon
Peel the tomatoes, remove the seeds and grate on a box grater. Drizzle with some olive oil and add salt, pepper and oregano.
Place the rusks on a platter, drizzle with water and with a bit of olive oil.
On each rusk place some tomato, some pepper cubes and top with xinomyzithra or feta cheese.
Pour the remaining olive oil and garnish with capers and pitted olives.