Finelygrated rind and juice of 1 lemon½ tsp eachdried mint and oregano400 gmmixed cherry tomatoes200 gmGreek feta, coarsely crumbled100 gmpitted Kalamata olivesFor drizzling: extra-virgin olive oil1 tbspred wine vinegar, or to taste8thick slices sourdough bread1garlic clove, halvedTo serve:fresh oregano
Preheat oven to 200C. Combine lemon rind, dried herbs and 2 tsp sea salt in a small bowl, season to taste with freshly ground black pepper and set aside.
Spread tomatoes on a roasting tray lined with baking paper. Spread feta and olives on a separate tray lined with baking paper. Drizzle tomatoes, olives and feta with lemon juice and 2 tbsp oil, season to taste with lemon salt and roast until feta is browned (10-15 minutes) and tomatoes are scorched and tender (15-20 minutes). Drizzle with vinegar and set aside.
Preheat grill to high heat. Place bread on an oven tray, drizzle both sides with oil and season to taste. Grill, turning once, until toasted, then rub with cut-side of garlic. Top with tomatoes, olives and feta, scatter with oregano and serve with extra lemon salt.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.