Slice the tomatoes in half and grate them using the medium size holes of your gratebox.

Grate down as close to the skin as possible. Do not grate the skin. Place your coarsely grated tomato juice in a bowl or plate.

Wet each rusk under cold running water and shake off any excess water and place on a plate. Cretan rusks are very hard but you do not want to soften them too much as you do not want soggy dakos. The dakos should still be crunchy but easily breakable.

Repeat the process for all the pieces of barley rusk

Pour one tablespoon of high-quality extra virgin olive oil on each piece of rusk, spreading it around with a spoon

Next, take a spoonful of tomato juice and spread it all around each piece of rusk

Sprinkle a little salt and dried oregano on each rusk

Using your hands, break up the mizithra cheese and sprinkle it on top of each rusk

Sprinkle a little bit of oregano on the rusk 

Drizzle a little bit of extra virgin olive oil on the rusk and decorate with black kalamata olives

Serve immediately