Cut the tomatoes in half and grate them into a bowl. If the tomatoes are too juicy, grate half of them and chop the other half finely.
In a small bowl, mix together the two cheeses and set aside
Run the rusks very quickly under cold water to lightly moisten them, then arrange them on a serving plate
Drizzle the rusks with a little olive oil and then spoon the tomatoes (with their juices) over the rusks. Season with some sea salt.
Top with the cheeses and sprinkle with some Greek oregano. If using capers (or, chopped olives) scatter a few over the cheese.
Finish with a generous drizzle of extra virgin olive oil and serve at once!
Notes
Make sure not to soak the rusks into water. We do not want soggy rusks. They are hard but they will soften with the olive oil and the juices of the tomatoes. They should still be a little crunchy but easily breakable.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/tomato-and-feta-topped-rusks-from-the-island-of-crete-dakos/