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

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

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.

On a Grazing Platter

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.

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

Cubes of salty, tangy and creamy feta cheese layered with sweet, oven-dried tomatoes marinated in olive oil, garlic and fresh oregano. Serves 4

Course Any time of the day!, Lunch, Nibbles, Starter
Cuisine European
Keyword feta cheese, olive oil, oregano, semi-dried tomatoes
Prep Time 15 minutes
Cook Time 10 minutes
Author Susan

Ingredients

For the marinade:

  • 6 tablespoons extra virgin olive oil
  • ⅛ – ¼ teaspoon chilli flakes
  • 4g/1 clove of garlic, peeled and finely sliced
  • 3 sprigs of fresh oregano (or fresh thyme)
  • pinch of salt, ideally sea salt
  • freshly ground black pepper

For the cheese and tomatoes:

  • 200g feta cheese
  • 125g semi-dried tomatoes, homemade or shop bought (for homemade, see below)

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. First make the olive oil marinade: put the olive oil, chilli and garlic into a small saucepan and fry for 1 minute, on a low heat.

  3. Take off the heat, add the oregano and black pepper and leave to cool for at least 10 minutes.

  4. Prepare the cheese and tomatoes: meanwhile, dry the feta cheese with kitchen towel and cut into small cubes.

  5. The tomatoes should be a similar size to the cheese squares – if they are much bigger, cut them down to size.

  6. Drizzle a little of the olive oil in the bottom of the jar and then layer the cheese and tomatoes into the jar.

  7. Drizzle over a spoonful of the marinated olive oil over each layer. Also add any leftover oil from the tomatoes.

  8. Seal with a lid and store in the fridge. Bring to room temperature before serving.

  9. 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.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • baking tray
  • chopping board and knife
  • small saucepan
  • 500ml jar with lid

How to make your own Semi-dried Tomatoes:
Ingredients – 

  • 250g fresh tomatoes, halved, quartered or cut into 6, depending on size
  • 1 tablespoon olive oil
  • salt, preferably sea salt, to taste
  • freshly ground black pepper, to taste
  • fresh oregano leaves

Instructions – 

Preheat oven to Fan Oven 120°C/140°C/280°F/Gas 1

  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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