Cubes of salty, tangy and creamy feta cheese layered with sweet, oven-dried tomatoes marinated in olive oil, garlic and fresh oregano. Serves 4
Collect together your equipment (see Recipe Notes below) and ingredients.
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.
Take off the heat, add the oregano and black pepper and leave to cool for at least 10 minutes.
Prepare the cheese and tomatoes: meanwhile, dry the feta cheese with kitchen towel and cut into small cubes.
The tomatoes should be a similar size to the cheese squares – if they are much bigger, cut them down to size.
Drizzle a little of the olive oil in the bottom of the jar and then layer the cheese and tomatoes into the jar.
Drizzle over a spoonful of the marinated olive oil over each layer. Also add any leftover oil from the tomatoes.
Seal with a lid and store in the fridge. Bring to room temperature before serving.
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.
Equipment:
How to make your own Semi-dried Tomatoes:
Ingredients -
Instructions -
Preheat oven to Fan Oven 120°C/140°C/280°F/Gas 1