Toast ciabatta bread slices in a traditional toaster. Or toast on the stove top, by adding ½ tbsp. olive oil to a large pan, insert bread slices and turn to coat in oil. Then pan sear for a few minutes on each side. Set aside.
Mix tomatoes, garlic, onions, basil, chili pepper and 2 tbsp. olive oil. Season with salt and pepper to taste and toss well. Spoon over toasted ciabatta bread.
Crumble feta cheese over top, then if desired, add a drizzle of aged* balsamic vinegar.
*Aged balsamic is a syrupy liquid that can be purchased or easily made from any balsamic vinegar. To age your regular balsamic vinegar, begin by bringing the vinegar to a simmer on low heat. Continue to simmer steadily and gently for 20 to 25 minutes, until your liquid has reduced by half. For example, start with 1 cup of vinegar and cook it down until you have about ½ cup of thick, syrupy liquid.
Serve alongside a big salad of leafy greens for a satisfying lunch, or for pupu with a glass of cool, crisp Chardonnay.