1 barley rusk (paximadi)
1 piece of Feta
Oregano & salt and 2 olives for the eyes
Dip the rusk in some water for a few seconds and then wrap it in a clean towel to dry. Cut the tomato in very small pieces and the feta and place on top of the rusk. Add the olive oil, salt and oregano and place on top of the rusk.
We wish to thank Vivi Kalaitzaki, who send us this recipe.