Tomato Feta Tartines
The tartine with piquant Greek flavors is a perfect breakfast or lunch. The heirloom tomatoes are key to obtaining the best results, so make sure they have never been seen inside of the refrigerator.
- vegetable oil for oiling the grill grate
- 4 slices Greek or other sesame seed-dotted bread or semolina bread (each slice should be 6 to 8 inches long, 4 inches wide, and ¾ inch thick—cut the loaf on the diagonal to obtain large slices)
- 2 luscious red ripe tomatoes, thinly sliced
- coarse salt (sea or kosher) and freshly ground black pepper
- 2 ounces feta cheese, drained
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- best-quality extra virgin olive oil, preferably Greek
The grill is ready for direct grilling and should be set to medium-high. Make sure there's a fire-free safety zone in case the bread starts burning up.
To avoid flare-ups, brush or scrape the grill grate clean and oil it well before you start cooking. Place bread slices on hot grates so they can quickly toast up in their own fat.
Once the bread has been toasted, place it on a wire rack or clean dishtowel so that the bottom sides are exposed. Toast remaining slices of tomato and then add salt pepper along with any other spices desired before toppings such as feta cheese crumbles followed by oregano leaves finally drizzling olive oil over everything just before serving.