Dakos

Step 1

Slice each tomato crosswise into rings about 1/4-inch thick, cutting perpendicular to the length of the tomato so you get round slices, not lengthwise wedges.

Step 2

Crumble the feta cheese into small irregular pieces about the size of peas by pinching it between your fingers over a small bowl.

Step 3

Arrange the 4 barley rusks on a cutting board or serving plate, spacing them so you can work on each one separately.

Step 4

Pour the red wine vinegar into a small bowl and whisk it together with 1 tablespoon of olive oil using a fork until blended, about 30 seconds.

Step 5

Brush the top surface of each rusk with the vinegar-oil mixture using a pastry brush, coating lightly and evenly so the bread absorbs the liquid.

Step 6

Layer tomato slices on top of each rusk, overlapping them slightly like roof shingles and using about 2 to 3 slices per rusk.

Step 7

Scatter the crumbled feta evenly over the tomatoes on all 4 rusks, dividing the cheese equally among them.

Step 8

Sprinkle 1/4 teaspoon of dried oregano over each rusk, sprinkling from a pinch so it distributes evenly.

Step 9

Drizzle the remaining 2 tablespoons of olive oil over all 4 rusks in a thin zigzag pattern, using about 0.5 tablespoon per rusk.

Step 10

Grind a small pinch of black pepper over each rusk and taste a bite to check the seasoning — add a tiny pinch of salt if needed.