Riganada (olive oil and oregano toast)

Instructions

1. Toast the bread slices in a toaster, in the oven at 200 °C for 5 minutes, or in a dry pan over medium heat, until golden on the surface.
2. While the bread heats up, cut the garlic clove in half and prepare the tomato: cut it in half crosswise.
3. Rub the cut side of the garlic over each slice while still warm, pressing lightly to release its fragrance.
4. Then rub the tomato half over the bread, pressing so the pulp soaks into the crumb and the skin stays in your hand.
5. Drizzle generously with olive oil, then sprinkle with oregano and a pinch of salt and pepper.
6. Add the feta and olives if you're using them, and serve straight away while the bread is still crisp.