Cretan salad with purslane

Name: Cretan salad with purslane
Ingredients: 4 small cretan rusks, or 1 or 2 larger rusks; 1 large red ripe tomato, cored and sliced into wedges; ½ medium or 1 small lebanese cucumber, peeled in parts, seeded and sliced; ½ a small onion, very thinly sliced; 1 smallish piece of feta (as much as you like to eat in a salad); 5 or 6 stalks of purslane, rinsed and picked over (you don’t want the thickest part of the stem); A couple of sprigs of greek basil (or regular basil), leaves picked; A big spoonful (or to taste) of kalamata olives; A couple of cherry tomatoes, halved; Some nice salt (maldon, sea salt etc); White wine vinegar (nothing too strong – sherry vinegar is nice!); Good olive oil; Rigani, or dried greek oregano