Cretan dako

2 ring - shaped Cretan barley rusks
4 - 6 Tbs olive oil
1 large firm tomato, washed
1/4 pound (125gr) Greek barel feta
1 - 2 tsp dried oregano
Freshy groundblack pepper

Run the rusks under the tap to dampen slightly, for a few seconds. This is the way to soften them. Place each rusk on a small plate and drizzle it with 1 - 2 tablespoons on olive oil.

Hold the tomato by the stem end and grate it by using a flat cheese grater. Spoon the pulp equally over the rusks, juice and all. Sprinkle with feta, oregano and black pepper and drizzle with the remaining olive oil.