- 4 barley rusks
- 2 medium chopped tomatoes
- 1/2 cup Kalamata sliced olives by Fos
- 2 slices of feta cheese (crumbled)
- 1 Tbsp. wild Santorini caper by Fos
- 2 Tbsp. extra virgin olive oil by Fos 1704
- wild oregano by Fos
- Soak the rusks in water and place them on a plate.
- Add the chopped tomatoes on the rusks, sprinkle them in order with crumbled feta cheese, wild caper, Kalamata sliced olives, and wild oregano.
- Finish by drizzling over them extra virgin olive oil.