Greek Salad



1 Barley Rusk
3 Large tomatoes (ripe)
1 Cucumber
1 Scallion
100g Feta cheese
Olithea olive oil
Salt, fresh oregano



Slightly drench the burley rush under the tap and put it in a salad bowl.

Wash and roast the tomatoes with salt and olive oil for 15 minutes at 180° C, and after letting them cool, peel them and cut them into a basin. Slice the cucumber with a piller and add it to the bowl.

Chop the white and green part of the scallion.

Place the Feta cheese in cubes on the top and decorate with the olives.

Sprinkle with a little bit fresh oregano, salt and of course olithea olive oil

olithea-picture of packaging