Marinated cherry tomatoes and fetta

This marinated cherry tomatoes and fetta recipe is a must-try. Serve it with toasted sourdough for a delicious breakfast, lunch or snack.

2 cups


Note: + 15 mins cooling time



  • 200g cherry tomatoes
  • 2/3 cup (160ml) extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1/2 tsp mustard seeds, toasted
  • 4 small thyme sprigs
  • 4 small rosemary sprigs
  • 150g fetta, cut into 1cm pieces
  • 2 tbs sherry vinegar



Place the tomatoes, oil, garlic and mustard seeds in a saucepan over medium-low heat. Cook for 2 mins or until the tomatoes begin to collapse. Remove from heat. Add thyme and rosemary. Set aside for 15 mins to cool.


Fold the fetta and vinegar into tomato mixture. Use a slotted spoon to transfer mixture to a 2-cup (500ml) sterilised jar. Pour over the oil mixture to cover. Store in the fridge for up to 1 week.

Serve with toasted sourdough slices

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.