Grate the 4 medium vine ripened tomatoes.
Strain all the tomato juices until all that is left is a thick tomato pulp. Use a small spoon to help press the tomato juices through the small sieve.
Quick dip the barley rusks in water. Quick is key here so you don't end up with soggy rusks!
Pour 1 tbsp extra virgin olive oil over each of the barley rusks and set on a serving dish.
Top each barley rusk with some of the grated tomato, salt and pepper to taste, crumbled feta cheese, and a sprinkling of dried Greek oregano in that order. Finally top off with the remaining 2 tbsp of the extra virgin olive oil. (We always use a little extra olive oil!)
Serve and enjoy!
