First up you’ll need to prep those rusks. Just make sure to get them wet on both sides, and don’t be shy. I really do just hold them under running water for a few seconds to help soften them up. Then drizzle with a good glug of the best olive oil you’ve got. You want to make sure it’s extra virgin and slightly peppery if possible.

Next comes the tomatoes. I highly recommend you grate them. You could certainly top with some chopped up tomato here, but the grating gets the tomato extra juicy and helps with the whole rehydrating of the rusks thing we’re going for. Then you top with some mizithra cheese. It’s super dry, crumbly and as far as I know is only sold in softball size portions. You could also use feta if you like. And finally the toppings, it’s gotta be dried oregano and then salted, wrinkly olives. The whole combination is incredibly simple, but the combination of the salty cheese and olives with the nutty bread and fresh tomato and spicy olive oil is the best.

I would suggest one last drizzle, or two, of olive oil and then eat up!