Cretan fragokastelo salad

40gr crumbled feta cheese
60gr skinned tomatoes
20gr anchovies
5gr capers
10gr olives cut un small pieces
50gr barley rusk in pieces
Fresh thyme
30gr vinaigrette with olive oil and lemon juice.

Preparation
Skin the tomatoes after having boiled them for a few seconds. Break the rusks in small pieces and place them at the bottom of the plate. Continue by placing the sliced tomatoes and the anchovies. Sprinkle the capers, the olives and the crumbled feta cheese. Garnish with the fresh thyme and season with the vinaigrette.

Mrs Vefa