Tomato with feta and hot peppers

Tomato with feta and hot peppers

Bouyourdi

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

This dish combines some of my favourite textures and flavours: sweet tomatoes, melting salty feta, and crunchy hot peppers. Look for the type of long yellow peppers that have a bit of heat, but if you can’t find them, use a roasted red capsicum together with a roasted green chilli or bullet chilli. You don’t want to overpower the dish with chilli, but need just enough heat to excite the taste buds. Serve as a part of a mezze selection.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
2 ripe tomatoes, cored and cut into thick slices
2 long yellow peppers, halved lengthwise, stems and seeds removed
250g feta cheese, cut into 4 pieces

Method

  1. Heat the oil in a heavy-based frying pan or saganaki pan. Add the tomatoes and peppers and fry for 5 minutes until they are starting to colour and soften. Add the pieces of feta, tucking them in between the tomato and peppers. Cook on a low heat for 5 minutes until the feta is soft and melted. Serve immediately straight from the saganaki pan.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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