Ingredients

• One barley rusk
• 1 fresh tomato, peeled and crushed
• Oregano for seasoning
• Small piece of soft mitzithra cheese or feta cheese
• Olive oil

Instructions

• Soak the rusk in water. Some people avoid this step and let the rusk soak with the tomato juice, which is poured over it.
• Pour the crushed tomato with its juice over the rusk. If the juice is too much add as much as you like and waste the rest of the tomato.
• Pour some olive oil and as a topping add some grated mitzithra cheese or crumbled feta cheese.
• Season with oregano and serve.