4 ripe tomatoes (medium size)
250g. aged mizithra cheese
4 round barley rusks
Olea Lesvos olive oil
Olives
A pinch of oregano (Greek rigani)
Pepper
Salt
Clean the tomatoes well
Pass the rusk under running water (very quickly) and place them on a plate
Add Olea Lesvos oil and let it get absorbed
Grate the tomatoes after removing their skin or cut them in small cubes and place them on the rusks
Add the crumbled cheese on top
Do the same with the olives
Sprinkle with oregano and salt. Drizzle with extra olive oil and enjoy