1. Finely cut the tomato into very small cubes and grate the cucumber.
Transfer into a bowl, add the salt, mix well and strain the mixture in a strainer.
2. In a second bowl mix the Chorio feta with the garlic and the mint.
3. Cover the rusks with the aromatic feta and add a tablespoon of the tomato mixture on top.
4. Sprinkle the rusks with the Chorio extra virgin olive oil, add some small pieces of olives on top and serve.