- 6 small barley dakos rusks
- 1 big ripe tomato
- 3 tablespoons Fresh Xinotiri Pittaras
- 1 tablespoon capers
- extra virgin olive oil
Place the rusks lying down in a deep bowl. Grate the tomato thiclyk and put it on top. Pour a little extra virgin olive oil on the tomato and spread the sour cream on top. Add the capers, sprinkle with a little olive oil and finish the dish with some freshly ground oregano.
Recipe by chef Dimitris Papadopoulos