Recipe by chef Nikos Photiadis, Messinian Gastronomy Seminars 2017
Douse the sardines with vinegar and run through a food processor. Add the almonds, parsley, capers and soda, and process. When the ingredients are blended well, add some pepper, and slowly add the rest of the vinegar and the olive oil. Arrange the bread slices on a dish. Place the tomatoes, salt and some olive oil in a bowl, stir gently, and transfer mixture on the bread. Cut the feta cheese into pieces, chop the herbs and sprinkle above the tomatoes. Serve with plenty of olive oil.
See chef Nikos Photiadis cooking the recipe here.