INGREDIENTS: GYPARAKI Carob Small Rusks (6 pieces cut in half), vine tomatoes (acorns) cut in half, caper, samphire, white balsamic vinegar, olive oil, Parizien (balls) of Kouroupa Strained Myzithra
PREPARATION: We place all our ingredients in a ball. We stir them lightly and place them on the plate. Then we add the myzithra balls and serve.