Rusks with tomatoes and Greek traditional cheese kopanisti from Mykonos

Servings: 4
Total time: 10 min

8 rusks 

200 gr. Greek traditional cheese kopanisti from Mykonos

1 large tomato, chopped

½ chopped onion

8 Kalamata olives

1 tablespoon oregano

4 tablespoons extra virgin olive oil


Cut the tomatoes into small diced pieces and remove the seeds.

Mix the tomato, olive oil, oregano, onion, salt and pepper.

Spread a little of the mixture of tomato on the biscuit and add 2 tablespoons kopanisti on top.

Serve after adding olives and freshly oregano on top.