6 slices ciabatta bread (may substitute barley rusk, available at Mediterranean markets)
2 pounds Campari tomatoes, peeled, hulled and cut into 1-inch pieces (see note below)
Pinch kosher salt
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4 teaspoons capers, rinsed and drained (may substitute caper berries, cut into quarters)
¾ cup pitted kalamata olives
2 teaspoons red wine vinegar
½ cup chopped scallions (white and light-green parts)
¼ cup chopped dill
¼ cup Greek olive oil, plus more for drizzling
2 teaspoons dried Greek oregano
8 ounces feta cheese, crumbled
1. Preheat the oven to 350 degrees. Place the bread on a baking sheet and toast it until crisp, about 25 minutes. Place one slice on each serving plate and let cool.
2. Combine ¾ cup of the tomatoes and the salt in a food processor; purée until smooth. Spoon the puréed tomato over each piece of toasted bread.
3. Combine the remaining tomatoes, capers, olives, vinegar, scallions, dill, oil and oregano in a mixing bowl. Spoon the mixture over each piece of toast. Top with feta cheese and a drizzle of oil.
4. Serve right away.
Note: To peel tomatoes, use a sharp knife to score a shallow “X” on the bottoms. Drop the tomatoes into a pot of boiling water; leave them there just long enough for the skins to start to separate and curl. Transfer to a bowl of cold water. When the tomatoes are cool enough to handle, peel and discard the skins.
Adapted by The Washington Post from food writer, former chef and cookbook author David Hagedorn.