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Active time
5 minutes
Total time
5 minutes
4 servings

4 barley rusks, halved or sliced, or crusty whole grain bread, sliced and toasted

water (only if using barley rusks)

1 ½ pounds ripe tomatoes or 1 20-once canned tomatoes

½ pound feta cheese, crumbled

¼ cup oregano or marjoram

Extra virgin olive oil 

  1. If using barley rusks, dip barley rusks in water to soften and place on individual plates.  Skip this step if using whole grain toast.
  2. Dice tomatoes. Divide along with cheese and herbs into four even portions. Pile a layer of each ingredient on each rusk or piece of toast.
  3. Drizzle each serving with olive oil.

An Oldways recipe and iStock photo


Nutrition: Calories: 390
Total Fat: 27g
Saturated Fat: 11g
Sodium: 580mg
Carbohydrate: 25g
Fiber: 3g
Protein: 13g

Yield: 4 servings

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