Barley Rusk With Cherry Tomatoes

Ingredients

• 160 gr Santorini cherry tomatoes cut in half
• 2 tbsp fresh basil or 1 tbsp fresh oregano, roughly chopped (or ½ tbsp any dried herb of preference)
• salt, freshly ground pepper
• 50 ml olive oil
• 1 tbsp wine vinegar (preferably red-wine)
• 1 tsp sweet wine (preferably Vinsanto)
• 100 gr fresh white cheese from Santorini (mostly made of goat’s milk and by small dairies) or soft xinomyzithra
• 1 medium-sized cucumber (the local variety is known as “katsouni”) sliced
• 1 tbsp capers, washed of brine

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