Feta Cheese and Semi Dried Tomatoes Marinated in Olive Oil, Chilli, Garlic and Fresh Oregano

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Cubes of salty, tangy and creamy feta cheese layered with sweet, oven-dried tomatoes marinated in olive oil, garlic and fresh oregano. Delicious on toast, fresh bread or crackers or serve on cocktails sticks; whichever you choose, this tasty feta cheese recipe makes a wonderful aperitivo, starter, nibbles or include as part of a grazing or cheese board.

Quick and easy to make and bursting with the flavours of the Mediterranean, this works with a range of cuisines and at any time of the day.

How to make Feta Cheese and Semi Dried Tomatoes Marinated in Olive Oil, Chilli, Garlic and Fresh Oregano

Collect all your ingredients together:

For the marinade:

• extra virgin olive oil
• chilli flakes
• garlic, peeled and finely sliced
• fresh oregano (or fresh thyme)
• salt, ideally sea salt
• freshly ground black pepper

For the cheese and tomatoes:

• feta cheese
• semi-dried tomatoes, homemade or shop bought (for homemade, see below)

How to make this delicious recipe:

1. First make the olive oil marinade: put the olive oil, chilli and garlic into a small saucepan and fry for about 1 minute, on a low heat.
2. Take off the heat, add the oregano and black pepper and leave to cool for at least 10 minutes.
3. Prepare the cheese and tomatoes: meanwhile, dry the feta cheese with kitchen towel and cut into small cubes.
4. The tomatoes should be a similar size to the cheese squares – if they are much bigger, cut down to size.
5. Drizzle a little of the olive oil in the bottom of the jar and then layer the cheese and tomatoes into the jar.
6. Drizzle over a table spoonful of the marinated olive oil over each layer. Also add any leftover oil from the tomatoes.
7. Seal with a lid.
8. Store in the fridge but serve at room temperature.

Storage:

If you are eating this within 24 hours, you do not need to add any more olive oil. However, if you cover the feta with additional olive oil, seal and store in the fridge, it will keep for up to 5 days. Bring to room temperature before serving; it is easier to serve if you remove some of the oil beforehand.

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How to make your own Semi – dried Tomatoes

Collect your ingredients together:

• fresh tomatoes, halved, quartered or cut into 6, depending on size
• olive oil
• salt, preferably sea salt, to taste
• freshly ground black pepper, to taste
• fresh oregano leaves

How to make Semi – dried Tomatoes:

1. Cut the tomatoes – I halve cherry tomatoes and either quarter or cut larger tomatoes into 6 pieces – your choice.
2. Toss the the tomatoes in the olive oil, salt and pepper and scatter in a baking tray, cut side up.
3. Scatter the oregano leaves over the top of the tomatoes.
4. Cook for 1½ – 2½ hours at a low temperature – these were quite small and I cooked them for 1½ hours.
5. Leave to cool on the tray.

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Lyngen Lodge

Last April, we were lucky enough to be included in Chris Mathias’ 60th birthday celebration at Lyngen Lodge in Norway. Every breakfast and afternoon tea included incredible grazing boards. This is a fabulous recipe which I love to include on Grazing Boards and have therefore included it in my collection of recipes to celebrate the wonderful food we enjoyed there.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.