Cherry tomatoes with marinated feta and olives
4 servings
30 minutes
This recipe embodies the elegance of Mediterranean cuisine, where simple ingredients unfold into a refined flavor ensemble. Cherry tomatoes, juicy and sweet, serve as the perfect base; their gentle acidity harmonizes with the saltiness of feta marinated in fragrant olive oil with oregano and shallots. Olives add richness and depth to the dish, finishing it off with light spicy notes. This appetizer is ideal for summer aperitifs, friendly gatherings or festive dinners. It combines freshness and richness; it's easy to prepare yet looks impressive, reminiscent of Italy's sunny coasts. The roots of the recipe can be found in traditional Mediterranean appetizers where fresh seasonal produce and flavor balance play a key role.
1
Cut the feta into small cubes and mix with olive oil, finely chopped shallots, and oregano. Add salt and pepper.
- Feta cheese: 230 g
- Olive oil: 2 tablespoons
- Shallot: 1 head
- Fresh oregano leaves: 0.5 teaspoon
2
Cut 12 tomatoes in half, remove the seeds and insides, and place them on a plate. Add salt and pepper.
- Large cherry tomatoes: 450 g
3
Fill the tomato halves with feta mass. Top with olive halves and drizzle with olive oil.
- Feta cheese: 230 g
- Greek olives (Kalamata): 12 pieces
- Olive oil: 2 tablespoons