Washed Feta, Yellow Tomatoes, Red Onion Rings, and Tapenade on Semolina Bread Recipe
Washed Feta, Yellow Tomatoes, Red Onion Rings, and Tapenade on Semolina Bread
This is a delicious vegetarian sandwich that is light and just right for a summer lunch on a hot afternoon. The reason for the extra step of "washing" the feta cheese the night before is to remove some of its saltiness. It is a simple procedure, requiring nothing more than changing the water once or twice, and it makes a difference in the way the feta tastes.
We have tapenade on hand as a matter of course. If you don't, use storebought black or green olive paste here. Both are readily available in jars at most supermarkets and are useful to have on hand for additional bursts of flavor on sandwiches or even stirred into pasta. But make our tapenade when you have the time. It stores beautifully.
Ingredients
- 1 chunk imported feta cheese 2 pounds
- 2 ripe yellow tomatoes
- 1 large red onion
- 6 individual semolina heroes or 12 slices of semolina bread
- ¾ cup Tapenade
Instructions
- The night before you make the sandwiches, place the feta cheese in a bowl and cover it with water. Store in the refrigerator, changing the water once or twice before using the cheese.
- Wash, trim, and thinly slice the tomatoes. Peel, trim, and slice the red onion as thin as possible.
- Rinse the feta, pat it dry, and then slice: If you handle the cheese carefully, you can cut ½-inch slices. In any case, slice the cheese as best you can,making sure you have enough for 6 sandwiches.
- When ready to make sandwiches, set out all the ingredients in front of you, in an assembly line. Cut the heroes in half horizontally. Smear the 6 bottom halves or 6 of the bread slices generously with tapenade, spreading it to the edges. Arrange the sliced feta on top, then add a layer of tomatoes, and finally a layer of onion rings. Top the sandwiches with the bun halves or remaining bread, pressing down hard on them. Cut the sandwiches in half, and serve.
