Kalamata olives with feta cheese

by Heguiberto on January 4, 2010

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This is an ultra simple, yet elegant appetizer or garnish. You can literally throw it together in about thirty seconds. It goes well with Napa cabbage tabouli or most any Greek, Middle Eastern or Mediterranean style dishes. If you cut a large slab of feta and place it in an attractive dish, it will wow your guests every time.

kalamata with feta

kalamata olives with feta

Kalamata Olives with Feta Cheese

8 to 10 Kalamata olives
Large slice soft Feta cheese
Pinch of dried Greek oregano
Splash of extra virgin olive oil

Place feta on a dish. Sprinkle with oregano. Drizzle with olive oil. Toss olives around cheese and serve. We ate this with Napa cabbage tabouli.

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{ 3 comments… read them below or add one }

Sean January 4, 2010 at 6:11 pm

May I recommend a little lemon zest grated over the top of that? Good stuff.

Heguiberto January 5, 2010 at 9:09 am

hi Sean,

Sean that’s a Good idea, I will add some next time we have feta again.
I my home country we serve a simple appetizer made in similar way with cubes of aged provolone cheese a squeeze of lime juice (sometimes with the zest), salt, crushed red pepper, black pepper, dried oregano and plenty of good extra virgin olive oil… yummm mouth watering
It goes really well with a chilled nice light beer!
cheers,
H

tasteofbeirut January 17, 2010 at 7:33 am

Nice! lemon zest sounds good too, except it would have to be consumed right away!

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