Salad with dried rusks
Note: Dried rusks are pieces of bread which have been in the oven (for quite a few hours at very low temperatures) for a second time and have been dried out.
4 tablespoons Sitia Extra Virgin Olive Oil 2 rusks (barley or wheat) 2 firm tomatoes 2 cucumbers 1 medium onion 1 bell pepper 5 - 6 black olives 1/2 teaspoon salt 1/4 lb feta cheese 1 teaspoon dried oreganoIn a salad bowl, place the rusks (broken into chunks) and dampen slightly with 2 tablespoons olive oil. Wash the tomatoes, cucumber and pepper. Chop them into pieces and put on the rusks. Add roughly chopped onion and olives. Season with salt and oregano, drixxle with the remaining olive oil and mix. Finally, add the feta cheese in crumbs.