Crispy-Spiced Feta with Charred Tomatoes & Chili Oil
Ingredients
- 8 ouncesfeta cheese (block form)
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- ¾ teaspoonpaprika
- ½ teaspoondried oregano
- ¼ cupolive oil
- 1lemon
- ¼ cupfresh parsley
- 1crusty bread (for serving)
Prep
- 01
Halve 1.5 pounds cherry tomatoes.
- 02
Mince 4 cloves garlic.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the feta block and sear for 2–3 minutes per side until golden and crispy. Transfer to a serving plate.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil. Add halved cherry tomatoes and sauté over medium-high heat for 4–5 minutes, shaking the pan often, until blistered and beginning to collapse.
- 03
Mince the garlic and add to the tomatoes. Cook for 1 minute until fragrant. Stir in the red pepper flakes, paprika, and oregano. Cook for 30 seconds.
- 04
Pour the warm tomato mixture and all its oil over the feta. Squeeze the lemon over the top, scatter with fresh parsley, and serve immediately with crusty bread.
Spice Tips
The recipe hits a warm, approachable heat level. For more fire, increase red pepper flakes to 1 full teaspoon or add a pinch of cayenne. For less intensity, reduce the flakes to 1/4 teaspoon. A drizzle of hot sauce (Calabrian chili paste or sriracha) over the finished dish also works beautifully.
This comes together in one skillet and works best served warm. Leftovers can be enjoyed at room temperature with extra bread for scooping.