- 300g EPIROS Feta or light feta cheese
- 2 round Cretan barley rusks (kritharokouloures) – any other rusk will also work
- 1 large ripe tomato
- 3 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tbsp capers
- A few olives
- Salt, oregano
Sprinkle the rusks with a little bit of water and place them on a platter. Crumble the EPIROS Feta cheese over them.
Dice the tomatoes in a bowl, add salt, a little bit of oregano, 2 tbsp olive oil and the balsamic vinegar and stir well.
Split the tomato mix over the two rusks and decorate with the capers and olives.
Sprinkle some oregano and pour the remaining tablespoon of olive oil over them.