Scorched tomatoes and feta on sourdough

AT A GLANCE

  • Serves 4 people

  • Finely grated rind and juice of 1 lemon
  • ½ tsp each dried mint and oregano
  • 400 gm mixed cherry tomatoes
  • 200 gm Greek feta, coarsely crumbled
  • 100 gm pitted Kalamata olives
  • For drizzling: extra-virgin olive oil
  • 1 tbsp red wine vinegar, or to taste
  • 8 thick slices sourdough bread
  • 1 garlic clove, halved
  • To serve: fresh oregano
01   Preheat oven to 200C. Combine lemon rind, dried herbs and 2 tsp sea salt in a small bowl, season to taste with freshly ground black pepper and set aside.
02   Spread tomatoes on a roasting tray lined with baking paper. Spread feta and olives on a separate tray lined with baking paper. Drizzle tomatoes, olives and feta with lemon juice and 2 tbsp oil, season to taste with lemon salt and roast until feta is browned (10-15 minutes) and tomatoes are scorched and tender (15-20 minutes). Drizzle with vinegar and set aside.
03   Preheat grill to high heat. Place bread on an oven tray, drizzle both sides with oil and season to taste. Grill, turning once, until toasted, then rub with cut-side of garlic. Top with tomatoes, olives and feta, scatter with oregano and serve with extra lemon salt.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

VANESSA LEVIS

Styling:

EMMA KNOWLES

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