Ntomatakia kaiĀ feta

August 18, 2011
2 Ratings
  • Serves 4
Author Notes

On a trip to Greece recently, I was surprised by this lovely combination at an even lovelier hole-in-the-wall seaside restaurant in Halkidiki. This is my rendition, with the substitution of San Marzano cherry tomatoes (they were on sale and looked yummy!). - yella —yella

Test Kitchen Notes

Tomatoes and feta are a staple snack and side dish for me; I happily eat them in combination with no more preparation than a few chops with the knife and a sprinkle of salt and olive oil. But a little marinating and baking could only improve on the original, right? Right! All those wonderful flavors, concentrated in the oven and served warm, are irresistible. For my taste, I'd reduce the dried oregano to 2 teaspoons, and I might toss in another garlic clove. My only other bit of advice is to make sure the tomatoes get nice and soft and begin to break open before you toss in the feta. As yella says, don't get caught without bread for soaking up every drop of the luscious juices! -vvvanessa —vvvanessa

What You'll Need
  • 1 pound deliciously ripe San Marzano cherry tomatoes, or other cherry tomatoes
  • juice from 1/2 a lemon
  • 1/3 cup extra virgin olive oil, preferably Greek
  • 1 clove garlic, finely diced
  • 2 teaspoons dried oregano
  • 2/3 cup feta, cubed
  • salt and pepper, to taste
  1. Preheat oven to 160 C / 320 F. Whisk together lemon juice, olive oil, garlic and oregano. Taste and adjust seasoning.
  2. Toss tomatoes in dressing and arrange one layer on a baking dish. Sprinkle with some more oregano.
  3. Bake for 15 min or until tomatoes are tender. Toss in cubed feta and bake for 10 more min.
  4. Serve warm with some bread (my preference is black olive bread) to mop up the juices.
  5. Yamas!
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  • AntoniaJames
  • nannydeb
  • yella

5 Reviews

AntoniaJames September 9, 2011
Wow, this is so delicious! I made it last night and was simply amazed at how this simple combination of ingredients, which we almost always have on hand in the summer, produced such a wonderful dish. I used some in an omelet, too. Wonderfully tasty! The lemon is the magic ingredient, I think. Thanks for posting this terrific recipe. We'll be making it again, that's for sure. ;o)
AntoniaJames September 9, 2011
P.S. I used fresh oregano, because the only Greek oregano I have is growing in a pot outside near my kitchen. I used about two teaspoons of fresh, measured after chopping, which seemed the perfect amount. ;o)
yella September 11, 2011
Wow, thanks for the lovely comments! I am glad you liked it... and coming from such a great cook I feel honoured :) Two teaspoons is actually the amount I intended to write in the recipe (dried though) so thanks vvvanessa as well for pointing that out! Will definitely try it with fresh oregano soon xoxo
AntoniaJames September 11, 2011
This is one of my favorite recipe finds of the summer! I'm so glad you shared it with us. Hoping you'll post some others, soon!! ;o)
nannydeb August 18, 2011