Ingredients:
1 thick wedge of dense, good quality bread
1 ripe tomato, halved
1 small piece of feta
A drizzle of olive oil
A pinch of dried oregano
Note: Recipes to make your own bread and feta, to grow your own tomatoes and to dry oregano can be found in Spiri’s book Afternoons in Ithaka.
Method:
1. Place the bread onto a large plate.
2. Rub the seeded side of the tomato against the bread so that the juice seeps out. Break up the remaining tomato and place it on the bread.
3. Crumble the feta over the top, drizzle with oil and sprinkle with dried oregano.