4 barley rusks, halved or sliced
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
- Dip barley rusks in water to soften and place on individual plates
- Slice or dice tomatoes. Divide along with cheese and herbs into four even portions. Pile a layer of each ingredient on each rusk.
- Drizzle each serving with olive oil.
An Oldways recipe and iStock photo