Briefly run the rusk pieces under some water and crumble with your hands into a bowl. Set aside
Into another bowl, add your diced tomatoes, onion, capers, salt, pepper, olive oil and oregano and mix with a spoon. Set aside.
In another bowl, mix the yogurt, Feta and milk with a spoon.
Place a ring mould on a plate and place the crumbled rusks in the bottom and press down with a spoon to flatten and even out.
Top with tomato mixture, even out with a spoon and then top with Feta mixture and again, smooth out.
Garnish with olive, capers, drizzle more olive oil and sprinkle with oregano and serve. Top Tips: *Don’t have a fancy ring mould? Find a plastic container like a yogurt or sour cream tub of similar diameter and cut the bottom off to make your own mould. *Also, if you have a ramekin of similar dimension, assemble the tartare in reverse order (rusks on top) and place a plate on top, invert and unmould.