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Baked feta with tomato, peppers, and chili in a small clay dish. Thessaloniki's most ordered meze.
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ingredients
🧀 DAIRY
•
200g block feta
🍅 PRODUCE
•
2 medium tomatoes, thickly sliced
•
1 green Italian pepper, sliced into rings
•
1 red chili, thinly sliced
•
2 garlic cloves, thinly sliced
🫙 PANTRY
•
2 tbsp extra-virgin olive oil
•
1 tsp dried oregano
•
Black pepper
Thessaloniki
Bougiourdi
Baked feta with peppers and tomato.
Baked feta with tomato, peppers, and chili in a small clay dish. Thessaloniki's most ordered meze.
Ingredients
🧀 DAIRY
— 200g block feta
🍅 PRODUCE
— 2 medium tomatoes, thickly sliced
— 1 green Italian pepper, sliced into rings
— 1 red chili, thinly sliced
— 2 garlic cloves, thinly sliced
🫙 PANTRY
— 2 tbsp extra-virgin olive oil
— 1 tsp dried oregano
— Black pepper
Prep
🔥 OVEN
— Preheat oven to 400°F.
🔪 PREP FIRST
— Slice tomatoes thickly.
— Slice pepper into rings.
— Slice chili and garlic.
Method
STEP 1 — BUILD THE DISH
— In a small oven-safe dish or clay pot:
— Layer tomato slices on the bottom.
— Place feta block on top.
— Arrange pepper rings and chili over the feta.
— Scatter garlic.
STEP 2 — SEASON
— Drizzle olive oil over everything.
— Sprinkle dried oregano.
— Crack black pepper.
STEP 3 — BAKE
— Bake at 400°F for 20–22 minutes.
— You're looking for:
— Feta softened and starting to color at edges
— Tomatoes bubbling
— Pepper rings charred at tips
STEP 4 — SERVE
— Serve in the dish with bread.
— Serve immediately — it cools quickly.
Chef's Note: Serve in the baking dish. Transfer loses half the juices — and those tomato-feta-olive oil juices are the best part.