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.