Cretan Tomato Salad

• 2 pieces of barley rusks
• 2 fresh, ripe, garden tomatoes
• 2 - 3 tablespoons best quality extra virgin olive oil - Greek is perfect
• 1 generous pinch of sea salt
• Fresh Ground black pepper to taste
• 1/4 cup Fresh, greek sheep's milk feta - crumbled.
• 2 teaspoons Fresh greek oregano - lightly chopped (optional)

1. Place the barley rusks in a plastic zip lock bag, and using a heavy pan or rolling pin crush them lightly. You want big chunks, not crumbs. Place on a plate or in two salad bowls.
2. In a large bowl, grate your tomatoes using the largest holes on a box grater. It's messy, but worth it. Discard any leftover skins.
3. Pour the grated tomatoes over the rusks.
4. Sprinkle with salt and pepper from above, then drizzle the olive oil over all. Another reason to let the salad sit for a few minutes is to let the salt melt and bring out the flavor in the tomatoes.
5. Sprinkle with the fresh feta cheese and oregano.
6. Go do something for 10 - 15 minutes. Put in a load of laundry, make the bed, whatever.
7. Get a fork and dig in to a wonderfully rustic, healthy salad.

barley rusks, tomatoes, olive oil, generous, ground black pepper

Taken from food52.com/recipes/14311-cretan-tomato-salad (may not work)