4 round barley rusks broken into large pieces
2 average-sized tomatoes, finely grated
100g PAPATHANASIOU Tsalafouti
10-15 pitted black throuba olives
100ml olive oil
Dry oregano, ground
Mix the tomatoes and half of the oil, salt and pepper in a bowl. Slightly wet the rusks, divide the tomato mixture on each rusk and put the tsalafouti and olives on top.
Sprinkle with oregano, drizzle the remaining olive oil on top and serve.