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.
Makes
2 cups
Prep
5m
Note: + 15 mins cooling time
Cooking
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.
