I’ve never been a salad person, so when the weather gets sweltering it can be hard to find a summer lunch that isn’t just a concoction of leaves, grains and dressings (as lovely as that sounds). So naturally, I often resort to *things on toast*, and this is my new favourite. It’s in part inspired my a baked feta recipe by MOB Kitchen that I absolutely love, and make weekly. I love the combination of sweet and sour tomatoes with salty feta and capers and earthy oregano. But instead of leave it at that and call it a tomato salad, I’m going to have it on rye toast and it’s my perfect summer lunch.
Ingredients
100g cherry tomatoes, halved
a few sprigs of fresh oregano
a small piece of feta cheese
a slice of your favourite bread, toasted
1 tsp of capers, roughly chopped
2 tbsp of olive oil
salt and pepper
- Heat your oil in a small frying pan on a medium heat
- When hot, add your tomatoes and let them blister in the pan for five minutes until slightly scorched
- Then, take the pan off the heat and add the chopped capers, two thirds of the oregano and a small pinch of salt and pepper
- Drizzle your toast with another tbsp of olive oil then top with the tomatoes and capers
- Crumble over the feta and top with the remaining oregano
Louella's Kitchen 
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