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DAKOS - rusk with tomato, feta and oregano

Serves 4

4 round barley rusks
2 tomatoes, large and ripe
3-4 tablespoons olive oil
2 tablespoons grated feta cheese
½ teaspoon oregano
salt to taste

a)    Run the barley rusks under tap water to wet the top side a little. Roughly chop or grate the tomatoes over the top.

b)    Sprinkle the barley rusks with half of the olive quantity and with a little salt. Spread the grated tomato on top and sprinkle with the grated feta cheese or myzithra.

c)    Next, sprinkle with salt and oregano and pour the remaining olive oil on top.

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