The greek baked feta is one of the fastest dishes of the summer. It is a recipe of Greek origin and therefore in full Mediterranean style: using another type of cheese, such as tuma or a provola, fits perfectly into the style of Italian recipes. Feta, though, has the advantage of not melting and becoming stringy, but creamy. On my YouTube channel also find the VIDEO RECIPE of the greek baked feta: look how greedy it is. With this sauce you can also season a pasta and you will get a dish rich in taste and healthy. Or accompany it with toasted homemade bread.
You can use the tomatoes you prefer: I like to use Ciliegini and Datterini, small and rich in flavor. Some I leave them whole, others I cut them in half. If you prefer, you can also use larger tomatoes and cut them into slices. In addition to pickled black olives, or taggiasche, I used a red onion of Tropea Igp, naturally sweet and fragrant. Is, If you want, you can also add capers in salt: In this case, since feta and olives are very savory, reduce or completely omit salt in tomatoes.
If you do not want to turn on the oven, given the heat of these days, you can prepare the Greek feta even in a pan: follow the same procedure, browning the covered tomatoes first until they are slightly wilted. Then add the Greek feta to continue cooking, always covered, for 10 minutes or until the feta is soft. Complete only at the end of cooking with oregano and fresh basil.
Feta is a European PDO and is a very versatile cheese, perfect for a delicious PEELED WITH TOMATOES, in combination with the BAKED EGGPLANT or in the classic and fresh INSALATA GRRCA (HORIATIKI). Try it in your summer dishes! Bon appétit!