Mr Stelios' salad from Santorini

Place the rusks, slightly moist with water, on the platter that you are serving the salad or the olive oil rusks without wetting them. 

Add the tomato on top, cut into small cubes without its juices. 

Season with coarse salt, optionally. 

Garnish each rusk with the anchovies in vinegar fillets. 

Sprinkle with oregano and caper according to taste. 

Your salad is ready to enjoy!