in Greece

Pickled tomatoes with olives and feta cheese

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Ingredients for 4 servings:

  • 250 g tomato(s) (cocktail tomatoes)
  • 300 g sheep’s cheese
  • 4 sprigs of thyme
  • 4 cloves garlic
  • 3 tbsp green olives
  • 3 tbsp black olives
  • 125 ml oil (olive oil)
  • Salt
  • Pepper, freshly grated

Instructions

Working time approx. 25 minutes; Rest period approx. 2 days; Total time approx. 2 days 25 minutes

Wash the tomatoes, pat dry, and carefully remove the stems. Cut the feta into small cubes. Cut the thyme into smaller pieces. Peel the garlic cloves and finely slice them. Loosely mix the tomatoes, feta cheese, garlic, olives, and thyme into a well-cleaned (glass) container. Whisk together the olive oil, salt, and pepper and pour over the ingredients to completely cover them. Let rest in a cool place for at least 2 days. Gently season with pepper again before serving. Keeps fresh for up to 1 week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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