Greek Tomato and Feta Toast

Slice the bread 2.5 cm thick, then grate two medium tomatoes and drain the excess liquid.

Toast the bread in a toaster or a pan until it becomes crispy.

Drizzle the toasted bread with red wine vinegar and half of the olive oil.

Spoon the grated tomato over the bread, then sprinkle with salt, dried oregano, and crumbled feta.

Place the Kalamata olives on top and finish with a drizzle of the remaining olive oil.