Tomatoes, capers and feta on toast

tomatoes on toast

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

  1. Heat your oil in a small frying pan on a medium heat
  2. When hot, add your tomatoes and let them blister in the pan for five minutes until slightly scorched
  3. 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
  4. Drizzle your toast with another tbsp of olive oil then top with the tomatoes and capers
  5. Crumble over the feta and top with the remaining oregano

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