Drizzle or rub the ciabatta slices with oil.
Place in the oven at 180-200°C convection for up to 10 min, until the slices are dark golden and crispy at the edges. You can also use a steamer with the appropriate function, with or without steam, then there is no need to heat up, as is necessary with the oven.
Meanwhile, dice tomatoes, onions and feta and mix everything in a bowl with about 1-1 1/2 tablespoons of olive oil and herbs.
Remove the finished ciabatta slices from the oven and place them side by side on baking paper or aluminum foil. Then cover them generously with the tomato and cheese mixture and put them in the oven for 5-10 min, until the feta is almost melted.
Variation:
If you want it a little fresher/colder, you can also omit the 2nd course of the oven, and enjoy the ciabatta as is.
