The classic dakos uses dried rusk which is soaked in water to re-hydrate, I can never find this so I half a good quality wholemeal roll drizzle with olive oil then season and bake. I bake it until it is nice and toasty but not completely dried about 10 minutes at 180c

Half the tomatoes and use a box grater to grate the pulp out, this is really easy as you grate until all is left is the skin which you discard. Then season the pulp with salt and pepper

Finish tomato pulp with plenty of olive oil and the oregano, then leave this mixture to marinade for 10 minutes or so.

When the bread is still warm spoon over the tomato mixture, then sprinkle a little more oregano and black pepper. Then as much feta as you want and finish with more olive oil.

The food blogger in me cannot resist garnishing so I scattered some shredded spring onion but its purely optional, I really do think this Cretian dish gives the famous Bruschetta a run for its money. https://www.youtube.com/watch?v=JuZ9SBrseJM&t=1s