Recipe by chef Manto Iliopoulou, Messinian Gastronomy Seminars 2017
Preparation
Arrange the bread slices on a dish. Place the tomatoes, salt and some olive oil in a bowl, stir gently, and transfer mixture on the bread. Cut the feta cheese into pieces and chop the herbs; sprinkle them above the tomatoes. Serve with plenty of olive oil.
Ingredients
- 2 slices sourdough bread
- 2 tomatoes, peeled and cut in cubes
- 100 g Kalamata feta cheese
- Fresh mint
- Oregano, fresh and dried
- Olive oil
- Afrala (unprocessed) salt