Ingredients
1 (8-ounce) block feta cheese
18 cherry tomatoes
2 tablespoons extra-virgin olive oil
1 teaspoon fresh basil leaves
½ teaspoon grated lemon zest
⅛ teaspoon crushed red pepper
Flaky sea salt (optional)
1 tablespoon balsamic vinegar
Crusty whole-wheat baguette slices, toasted (optional)
Instructions
- Cut feta into 18 cubes, about ¾ by 1 inch each.
- Arrange feta cubes and cherry tomatoes in a checkerboard pattern to form a 6-inch square on a large plate.
- Drizzle with olive oil.
- Sprinkle with basil, lemon zest, crushed red pepper, and flaky salt if using.
- Drizzle balsamic vinegar around the sides of the plate.
- Serve with toothpicks or toasted baguette slices.
Notes
- Swap feta with fresh mozzarella for a milder version.
- Add olives, cucumber slices, or heirloom tomatoes for variety.
- Drizzle with honey for a sweet-salty twist.
- Experiment with herbs like oregano, thyme, or rosemary.
- Serve with pita chips or crostini instead of baguette.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 110
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
