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

5m

Note: + 15 mins cooling time

5m

Ingredients

  • 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

Method

STEP 1 

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.

STEP 2 

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.