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Marinated cherry tomatoes and fetta

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • Vegetarian
  • Shellfish free
  • Seafood free

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

  • Makes2, cups
  • Cook time5 minutes
  • Prep time5 minutes, + 15 mins cooling time
Marinated cherry tomatoes and fetta

Ingredients

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

Nutritional information

Per serve: Energy: 935kJ/224 Cals (11%), Protein: 4g (8%), Fat: 23g (33%), Sat fat: 6g (25%), Carb: 1g (0%), Sugar: 1g (1%), Fibre: 1g (3%), Sodium: 210mg (11%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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

Marinated cherry tomatoes and fetta

Marinated cherry tomatoes and fetta
  • Makes2, cups
  • Cook time5 minutes
  • Prep time5 minutes, + 15 mins cooling time
Ingredients
  • 200g cherry tomatoes
  • 2/3 cup (160ml) extra virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1/2 tsp mustard seeds, toasted
  • 4 thyme sprigs
  • 4 rosemary sprigs
  • 150g fetta, cut into 1cm pieces
  • 2 tbs sherry vinegar
    Description

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

    Method
    1. 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.
    2. 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