Greek Tomato-Basil Feta Sandwich

About This Recipe

This sandwich draws on the classic Greek horiatiki (village salad) combination of ripe tomato, feta, and olive oil, layered onto crusty bread instead of served as a salad. Torn fresh basil, less traditional than the usual oregano-only seasoning, adds a fragrant, slightly sweet note that plays well against the salty feta and the tomatoes' acidity. The technique that matters most is salting the sliced tomatoes and letting them sit for 10-15 minutes before assembling -- this draws out excess water that would otherwise make the bread soggy, while concentrating the tomato's flavor. A generous drizzle of good olive oil, added right before serving, ties the whole sandwich together the way it would a simple Greek salad. Served with the bread lightly toasted to hold up to the juicy filling, this sandwich is summer eating at its simplest -- built on the same philosophy as Greek salads: a few excellent ingredients, minimally handled, need very little else.

Ingredients

Serves 2

• 3ripe tomatoes(sliced)
• 0.5 tspsalt
• 4 slicescrusty bread(or 1 baguette, halved)
• 150 gfeta(sliced or crumbled)
• 0.5 cupfresh basil leaves(torn)
• 0.25red onion(thinly sliced)
• 3 tbspolive oil
• 1 tspdried oregano
• 0.5 tspblack pepper

Instructions

1. 1

   Salt the tomatoes

   Arrange sliced tomatoes on a tray and sprinkle with salt. Let sit 10-15 minutes, then blot dry with a paper towel.

2. 2

   Toast the bread

   Lightly toast the bread slices until warm and slightly crisp on the surface.

3. 3

   Layer the sandwich

   Layer tomato slices, feta, torn basil, and red onion onto the bread.

4. 4

   Dress and finish

   Drizzle generously with olive oil and sprinkle with dried oregano and black pepper.

5. 5

   Serve

   Close the sandwich and serve immediately while the bread is still warm.

Variations

• •

  Add sliced cucumber and kalamata olives for a fuller Greek salad-style sandwich.

• •

  Grill the assembled sandwich briefly for a warm, melted version if using a milder cheese alongside the feta.

• •

  Add a spread of hummus or tzatziki to the bread before layering for extra creaminess.

Storage

Best eaten immediately since the tomatoes make the bread soggy over time. If prepping ahead, keep components separate and assemble just before eating.

Frequently Asked Questions