Kritharokouloura (rusks) with tomato and olive oil
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. 2 tablespoons Sitia Extra Virgin Olive Oil 2 thick barley or whole wheat paximathia (rusks) 2 ripe tomatoes, peeled, seeded and chopped 1/4 lb crumbled feta cheese salt and oreganoSprinkle rusks with very little water to dampen and soften slightly. Place each one on a plate, drizzle tomato, salt, olive oil, oregano and feta cheese and serve immediately. Alternatively, you can break the rusks into chunks.