Eight 1/2-inch-thick slices from a large loaf of peasant bread
2 large ripe tomatoes, sliced 1/2 inch thick
How to Make It
In a medium bowl, combine the olive oil, thyme, vinegar and chile. Fold in the onion and feta and season with salt and pepper.
Toast the bread. Spread the onion-feta mixture over the toast and arrange the tomato slices on top, cutting them in half if necessary. Season with salt and pepper and serve.
The sharp, herbal character of Sauvignon Blanc is tailor-made to cope with the acidity of tomatoes, the bite of onions and the tang of feta. Look for forthright bottlings, such as a Fumé Blanc from California or Sauvignon Blanc from Chile.
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