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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
(c) 'Aegean Treasures' recipe book by Agreco Farm for Grecotel S.A.
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