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10 small Cretan barley rusks (dakos)
2 medium tomatoes 6 ounces feta cheese, crumbled 2 to 3 tablespoons olive oil 1 teaspoon salt 1 teaspoon chopped fresh oregano leaves 1 medium white or yellow onion, grated, optional Wet the rusks and dry with a clean towel. Grate the tomato and combine with the feta. Spread on the rusks. Sprinkle with the oil, salt, oregano and a little grated onion, if using.
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