4 medium rusks *
1 clove garlic, peeled
¼ cup extra-virgin olive oil
1 large tomato, skinned and grated
¼ cup crumbled feta cheese
1 tsp. dried oregano
* Dakos or rusks are hard twice-baked bread. You can find rusks at Greek or Middle Eastern grocers.
Sprinkle some water over each rusk to soften it slightly. Then firmly rub the garlic clove over each rusk to infuse it with garlic flavor.
Drizzle oil evenly over the rusks and let them absorb the oil for 4–5 minutes.
Top rusks with tomato, feta, and a sprinkle of oregano. Serve at room temperature.