Tomato and Feta on bread. I’m not sure what else to call this really, as that is what it is. Literally Tomatoes and Feta on bread. I was going to post this last year but by the time I got organised, I had missed tomato season. So I save it in drafts and as I have had some delicious tomatoes, now is a good time to have this.
This recipe comes from a good friend of mine who lived in Greece for a number of years and now lives back in the UK and is inspired by her time in Greece. The first time she made for us, we just could not stop eating it. It really was that delicious. The second time she made it, I was like I need this recipe. and so she kindly gave me the recipe.
The key to this dish is letting the tomatoes sit at room temperature at least overnight, this allows the maximum amount of flavour to get into the tomatoes. You also need the ripest tastiest tomatoes you can find. Think of it this way, if you were in the Mediterranean and had tomatoes, what would they taste like? That is the taste you are going for.
The next element (this is super simple guys) is feta, you don’t want crappy feta or faux feta off the supermarket shelves, oh know, you want to spend some money on this feta, go to your local deli or Turkish store and get proper feta from there. Some supermarket delis have great feta too. You can also get feta from your local farmers market. This dish works best with feta, but if you must (really only do this if there is no decent feta around, then use goats cheese). DO NOT USE Cheddar. Step away from the cheddar, yes cheddar is nice and all, but this is not the dish. Seriously, you will thank me for it.
Now for the bread. You are looking for a hard bread, which will soak up the juices from the tomato, so if you have soft bread, you end up with soggy bread and you don’t want that do you? Nope, no you don’t. So sourdough type bread or some form of toasted bread will work great in this dish and it will help soak up the juices. Prepare to get messy and tuck in.
There you go – wonderful tomatoes and feta on bread. Perfect for an appetiser, or even a lunch on a sunny day with a glass of rose wine.
Tomato and Feta on bread.
Tomato and Feta on bread. Tomatoes bursting with flavour, marinated overnight in juices put onto toasted bread and then topped with tasty feta. Perfect.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4-6 people
- 3/4 kilo Tomatoes use a mixture of tomatoes – any kind you can get
- 1 tbsp dried oregano
- 4 cloves Garlic finely diced
- 2 tbsp Olive oil
- 400 grams feta cheese good quality
- freshly ground black pepper about 15 grinds
- 1 loaf crusty bread toasted
- Finely chop the tomatoes, for cherry tomatoes, halve and quarter them, for normal tomatoes, roughly chop them, you still want a bit of texture. Put them in a large container, add the dried oregano and black pepper and set aside.
- Finely chop the garlic and add it to the tomatoes, mix everything really well together, then cover with clingfilm and leave to marinade overnight.
- I left these tomatoes at room temperature for about 3 hours, then put it in the fridge overnight, then I removed from the fridge 3 hours before serving. You can also just leave it on the kitchen counter until you are ready to eat them. **Important – do let these tomatoes marinade overnight***
- The next day, crumble the feta and slice your bread, then toast the bread in a low temperature oven so you dry it out rather than toast it. If you can buy already toasted bread, or “hard bread” this will work too.
- To serve, place bread on a platter, put the tomatoes in a nice bowl, add the feta to another bowl, put spoons in each bowl then place on the table.
- To eat – take one slice of bread, add tomatoes, then top with feta and tuck in. Delicious.