Greek salad with capers, Kythira oil rusks and Katiki Domokou creamy cheese

Serves 4
4 ripe tomatoes
½ small onion
2 green onions
2 baby cucumbers
6-7 Kythira ladopaximada oil rusks
2 tbsp capers
60 ml olive oil
2 tbsp Bahar Greek salad mix
200 g Katiki Domokou creamy cheese
Salt
Freshly ground pepper

Rinse tomatoes well. On a cutting board, use a sharp knife to cut into bite-size pieces. Place in a salad bowl.
On the same cutting board, cut the onion into 4 pieces. Cut each segment into thin slices. Slice green onions and cucumbers into 4 strips lengthwise. Then cut strips into small bite-size pieces. Add to the tomatoes in the salad bowl.
Break the Kythira oil rusks by hand into rough, largish pieces. Add to the salad bowl. Add the olive oil, capers and the Bahar Greek salad mix into the bowl. Season with salt and freshly ground pepper. Toss.
Serve your Greek salad in deep, individual salad bowls. Scatter dollops of the Katiki Domokou cheese on top of each serving and drizzle with a small amount of olive oil.