1 baguette French bread or similar Italian bread
½ cup finely chopped fresh onion
6 medium, mature tomatoes
2 tablespoons vinegar
1 spoonful drained caper,
1 spoonful chopped parsley
4 tablespoons (approximately) olive oil
100 g (½ plate) feta cheese, grated
1 tablespoon oregano
salt & pepper
Preheat oven to 220°C.
Blanch and peel the tomatoes. Bring 2 quarts of water to a boil. Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
Chop tomatoes, toss them with onion, olive oil, vinegar, parsley, caper, feta cheese, salt and pepper.
Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil and place olive oil-side down on a baking sheet or roasting pan.
Serve toasted bread with tomato mixture