Traditional Cretan Ntakos
Moisten the rusks (paximadia), with 4 tbsps of water each, and drizzle with the olive oil. Use a grater to grate the tomatoes, into a colander and leave for 5 minutes to drain.
Crumble the feta cheese with a fork. Remove the pits from the olives and slice.
To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olives and capers. Sprinkle with the oregano and drizzle with some extra olive oil.