Yield: 4 Servings
2 cups assorted cherry, grape and teardrop tomatoes, halved or quartered
½ small red onion, finely chopped
3 tablespoons olive oil, plus additional for brushing
3 tablespoons chopped fresh basil
½ cup fresh spinach, chopped
½ lb feta cheese, crumbled
1½ tablespoons balsamic vinegar
1 large loaf focaccia – halved horizontally (reserve other half for another use)
1 garlic clove, peeled and halved
Combine halved tomatoes, finely chopped onions, 3 tablespoons olive oil, chopped fresh basil and spinach, feta cheese and balsamic vinegar in medium bowl; season with salt and freshly grated black pepper. Cover and let stand at room temperature, tossing occasionally. Tip: Can be made up to 2 hours in advance.
Preheat broiler. Place focaccia half, cut side up, on baking sheet and brush bread with olive oil. Toast bread in broiler until it is golden brown, watching closely so it doesn’t burn, about 2 minutes. Remove bread from broiler and immediately rub the cut side of bread with halved garlic, then cut focaccia crosswise into 4 equal pieces. Top the toasted focaccia with the tomato mixture and drizzle lightly with additional olive oil.