2 large tomatoes
2-3 small rusks
2 green bell peppers
2 red onions
20 salted black olives (alatsoelies)
3-4 tablespoons soft cheese (mizithra)
100ml extra virgin olive oil
Preparation method :
In a large bowl cut all the vegetables into slices, crumble the rusks.
Season with salt, pour the olive oil and mix well.
Top with soft mizithra, the olives and sprinkle with oregano.