- With the rack in the middle position, preheat the oven to 300°F (150°C).
- Place the bread on a baking sheet. Bake for 30 minutes or until completely dried out. Let cool while you prepare the tapenade and toppings.
- Meanwhile, in a small bowl, combine all of the ingredients. Season with pepper. Set aside.
- Grate the flesh of the tomatoes directly into a large bowl. Season with salt. Compost the tomato skins. Place a sieve over another bowl. Pour the tomato pulp into the sieve and let degorge for 5 minutes. Using a spoon, stir the tomato pulp to extract as much juice as possible. Add the dried oregano to the pulp. Set the pulp and juice aside separately.
- In a small bowl, combine the feta and water with a fork until creamy (see note).
- Place the croutons on a serving dish. Using a spoon, cover each crouton with 2 tbsp (30 ml) of the tomato juice. Spread the tomato pulp over the croutons. Top with the feta and tapenade. Drizzle with the oil. Garnish with the parsley and a pinch of dried oregano. Serve immediately.
For best results, use one or two-day-old bread.
In Greece, the feta used to prepare this dish is very creamy, hence the addition of water in our recipe.