Pass the rusk under running water (very quickly) and place on a plate. (Skip this step if you using bread). Cretan rusks are very hard but you do not want to soften them too much, you do not want a soggy dakos. It should still be crunchy but easily breakable.

Add about 1 tablespoon of olive oil and let it absorb. (Please note that here in Greece we often add much more olive oil, but this amount works fine).

Spoon the tomato on top, covering the whole rusk and then add the crumbled cheese.

Drizzle with another teaspoon of olive oil and sprinkle with oregano. Top with a Kalamata olive