INGREDIENTS

• 1 “the Manna” round barley rusk
• 3 tomatoes
• 100-150 g Myzithra cheese
• Olive oil
• Salt
• Oregano
• Olives
• Capers

EXECUTION

Cut the 2 tomatoes into small cubes. Grate the third tomato on the grater and add both to
a bowl with a few capers and olives, add olive oil, salt and oregano.

Place the rusk on a plate and sprinkle it with a little olive oil.

Pour the mixture onto the rusk and add the myzithra.

Finally, add a little oregano and olive oil.

As classic as round barley rusks are for dakos, you can create your own version with any other “the Manna” Tsatsaronakis rusks you like.