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
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
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