This dish is simply too beautiful to smash between baguette halves, which is why we serve it open-faced in all its Mediterranean glory. And guess what? It tastes even better than it looks. You'll love the way creamy, cucumber tzatziki sauce ties together the toppings of caramelized onion, artichoke heart, Kalamata olive, and feta cheese. Served alongside a fresh take on Greek salad, this is the perfect meal to fill you up without weighing you down.
Halve baguettes lengthwise. Peel and halve onion. Slice half the onion into thin strips (julienne) and finely dice other half. Mince dill (dill stems are tender and can also be minced). Trim cucumber and cut into ¼" dice. Zest lemon, halve, and juice. Cut Roma tomato into ¼" dice. Drain and rinse artichokes. Halve olives.
Make the Tzatziki Sauce
Combine yogurt, half the cucumber, dill (reserve a pinch for garnish), 2 Tbsp. lemon juice, ½ tsp. salt, and ¼ tsp. pepper in a small bowl. Mix together thoroughly and refrigerate until ready to use.
Make the Salad
Combine remaining cucumber, finely diced red onion, tomatoes, red wine vinegar, lemon zest, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a small bowl. Mix together and refrigerate until ready to use.
Toast the Bread and Caramelize Onions
Place baguette halves on prepared baking sheet. Drizzle each piece with ½ tsp. olive oil. Bake 5-7 minutes, or until bread is golden brown. While bread toasts, heat 1 tsp. olive oil in a medium pan over medium-high heat. Place julienned onions in pan and cook 5-7 minutes, stirring constantly, until softened.
Assemble the Tartines
Evenly spread about 2 Tbsp. tzatziki sauce on each baguette. Add artichoke hearts, olives, caramelized red onions, and feta to each baguette.
Plate the Dish
Divide salad between two plates or bowls and serve with two tartines. Garnish tartines and salad with remaining dill. Serve extra tzatziki sauce on the side.