1 large round barley rusk
2 medium ripe tomatoes
2 to 3 heaping tablespoons feta cheese, or aged mizithra, crumbled or grated
2 to 3 teaspoons extra-virgin olive oil
salt and pepper
oregano
Alternative Version
Some people enjoy incorporating a few slender slices of bell pepper and/or onion. While these aren’t components of the classic Cretan recipe, they can certainly be included if you prefer.
Note
If your tomatoes are exceptionally juicy, you could also utilize the juice from a freshly grated ripe tomato to moisten the rusks, which can impart a far superior flavour than mere water.
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