1. Splash a bit of water on the barley and allow it to moisten a bit.

2. Either grate the tomato with a large grate or chop it up in very small pieces, and then drain the liquid, then add a little salt.

3. Crumble the feta cheese.

4. Place the rusk on a plate and spread the grated/chopped tomato on the rusk and then add top it with the crumbled feta cheese.

5. Sprinkle a bit of pepper and oregano over the Feta cheese and then pour a touch of olive oil over it.

6. Serve as a starter or salad (serves 2)