1 large round barley rusk
2 tbsp olive oil
1 large tomato, grated
salt (add a little extra during a heat wave if you are wilting)
freshly ground black pepper
50-100 gr goat or feta cheese, crumbled
1 tbsp oregano
1 tbsp capers or chopped olives
a pinch of crushed dry chilli
Run the rusk under the tap so that it’s wet on both sides. Sprinkle with half of the olive oil.
Spoon the tomato pulp equally over the rusks, juice and all. Sprinkle with feta, oregano and black pepper and salt. Drizzle with the remaining olive oil.