The Dish | Spicy Tomato Marinated Feta

With holiday entertaining around the corner, I turn to Alison Roman, my go-to for simple and delicious recipes. This festive appetizer from her repertoire is easy and can be made ahead of time*. Pair it with your favorite cocktail and you are set for a cozy holiday evening.

  • ½ cup olive oil, plus more as needed
  • 2 cloves garlic, thinly sliced
  • 2 small (or 1 medium) ripe tomatoes (4 to 6 ounces total), coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons harissa paste or 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon distilled white vinegar
  • 8 ounces feta cheese**, sliced into 1/4-inch slabs or 1/2-inch cubes
  • Crackers or toast for serving
  • Heat the olive oil in a medium skillet over medium heat. Add the garlic and cook, swirling the skillet occasionally, until the garlic is tender and nearly golden brown, 2-3 minutes.
  • Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until they’ve broken down into a thick, chunky sauce, 5-8 minutes.
  • Add the harissa and continue to cook until the sauce is a bit more paste-like, another 3-5 minutes. Remove from the heat, then add the vinegar and season with salt and pepper. Add more olive oil until it becomes savory and spoonable.
  • Place the feta in a serving dish or bowl and pour the tomato mixture over. Let sit at least 10 minutes, or up to a week in advance, refrigerated. Drizzle with more olive oil before serving.
  • Serve with crackers or toast

*Prep-ahead tip: Feta can be marinated up to 1 week ahead, tightly wrapped and refrigerated.

**Substitution option: You can use goat cheese, ricotta salata or queso fresco instead of feta.

Leave a Reply

The Exedra comments section is an essential part of the site. The goal of our comments policy is to help ensure it is a vibrant yet civil space. To participate, we ask that Exedra commenters please provide a first and last name. Please note that comments expressing congratulations or condolences may be published without full names. (View our full Comments Policy.)

Your email address will not be published. Required fields are marked *