TOMATO & FETA ON VILLAGE BREAD
First came across this wonderful ‘snack’ at the Oleastro Olive Park Mill museum restaurant in Anogyra. After wandering around and feeling peckish, we ordered this dish, which the whole family fell in love with. So much so that wife and I savour it as a weekend treat right throughout the year.
Simple and inexpensive to make. Wholesome too with anti-oxidant fried tomatoes and heart-protecting extra virgin olive oil. Village bread is also more nutritious than modern breads.
INGREDIENTS (enough for 2 people):
6-8 medium to large juicy red tomatoes - so abundant in Cyprus
Extra virgin olive oil
A loaf of sliced ‘village’ bread. Must be village - no other bread comes close. Don’t even think about it!
Feta cheese
Oregano. We grown oregano in the garden - otherwise buy any good brand
PREPARATION
Slice the tomatoes. Fry slowly on a low to medium heat in a large pan, occasionally turning the tomatoes with a spatula, until you end up with a large gloopy mass of tomatoes.
Very lightly toast one piece of village bread per person. Don’t over-toast.
Slice the Feta cheese and either cut into strips or rough and ready like you see in the photo below.
Place bread on the plates and drizzle with olive oil. Dollop the fried tomatoes on the village bread. Sprinkle liberally with oregano. Place the feta on the tomatoes. Lightly drizzle again with olive oil, then sprinkle with oregano.
A meal fit for a king. Next week, repeat
