Place the rusk in a bowl or plate.
Take one of your tomatoes and cut in half lengthwise. Grate each half into a bowl; discard the skin.
Stir the grated tomato juice and pulp and slowly spoon it over the rusk, being careful to spoon it over the entire rusk. Drizzle some olive oil on top of this (about 1/2 teaspoon) and let sit for a few minutes, while you continue with the steps below.
Chop up your second tomato, place in a bowl. Add the capers, red onion, basil, salt and pepper and stir.
Slowly spoon this mixture over the rusk and grated tomato topping.
Drizzle with about 1/2 teaspoon olive oil.
Top with your crumbled feta, olives, oregano, and drizzle more olive oil over the top (use as much oil as you like).
Let sit for 5 minutes.