Tartines are open sandwiches on toasted bread, Tartine means open faced sandwich in French. They usually are a really delicious combo of crunchy bread and fresh salad. These tartines could be a great starter for a dinner party, or fantastic for dinner with Anna's matchstick fries... by My Primrose Hill Kitchen


Caesar salad version, so the bread is there instead of the croutons. I don't know anyone who doesn't like Caesar salad or toasted bread for that matter. When I mention Caesar salad to people as a supper suggestion they always jump at it.


Serves 3


  • 3 large slices of sourdough bread or 6 small slices 
  • 2 tablespoons of olive oil
  • 3 tablespoons of Greek yogurt( or dairy free yogurt)
  • 3 anchovies for the Caesar dressing plus extra for placing on top of the tartine
  • 1/2 clove garlic( optional)
  • 2 tablespoons of grated Parmesan plus extra for shaving over the top of the tartine
  • 1 teaspoon of lemon juice
  • 1 small Cos lettuce, shredded
  • salt and pepper to taste

Toast or scorch the bread, set aside. 

In a food processor, blitz the Greek yogurt, the garlic, the lemon juice, the grated Parmesan, three anchovies, the mayonnaise all together till smooth and add salt and pepper to taste. Place in a salad bowl. Add the shredded cos lettuce and coat the leaves in the dressing. Place the bread slices on plates. Now put the dressed lettuce on the bread, and next add an anchovies fillet, one per portion and shavings of fresh Parmesan.


Serves 4

This version of Greek salad is taken from all the most interesting recipes I could find for Greek salad and I mixed them up. I also cut the vegetables very small so it's easier to stick the bread in your mouth if you want to eat them without a knife and fork, like I do. 


  • One loaf of sourdough bread sliced into 8 slices and cooked using my {scorched bread}recipe
  • A handful of baby tomatoes 
  • Half a small red onion
  • quarter of a cucumber 
  • a handful of black olives stoned and chopped( they taste better if they have had he stone in)
  • 6 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Half a red pepper 
  • a sprig of chopped fresh oregano or a teaspoon of dried
  • a sprig of chopped fresh mint
  • 1 teaspoon of maple syrup 
  • 2 tablespoons of capers plus another tablespoon of olive oil
  • 1 teaspoon of orzo or pasties
  • 150 g of feta cut into thin slices
  • Salt and pepper to taste



Cook the bread and set aside. You can toast it if you prefer drizzle it with olive oil. 
Make the dressing by mixing the maple syrup,lemon juice, orzo or pastis, olive oil and oregano then season with salt and pepper. Set aside.

Drain and dry the capers then fry them in a small pan in the olive oil till crispy. Drain on kitchen paper and set aside.

Finely diced the cucumber, the red pepper, the tomatoes and finally slice the red onion.
Put them into a salad bowl and pour over the dressing then sprinkle with the mint leaves.
Plate up the toasted bread and place the feta slices on the bread. Next spoon on the salad and sprinkle with the fresh mint and capers.

credit: https://myprimrosehillkitchen.com/

Hannah NorrisComment