Recipe for Greek Feta with Oregano and Olive Oil! Just sprinkle dried oregano and drizzle olive oil over slices of feta for a quick and easy appetizer.
I planned to serve this Feta with Oregano and Olive Oil the day after Christmas when my aunt and grandmother were visiting. I am so glad I decided to go simple. Five minutes after they arrived, our power went out- and stayed out for a couple of hours. Don’t need electricity to make this appetizer! Just take 1/2 thick slices of feta cheese and top with a little dried oregano and extra-virgin olive oil.
With only three ingredients, quality counts. Use a good quality feta (feta-φέτα- actually means “slice” in Greek) that is soaked in brine, made in Greece, and created with only sheep’s, maybe a little goat, milk. As you sprinkle the dried oregano, crumble it between your fingers to help release the flavor. A good quality Greek extra-virgin olive oil will definitely bring this appetizer to the next level.
Serve with olives, sliced tomatoes, bread, pita, or lemon slices. We usually enjoy the feta over toasted slices of rustic bread, tomato, and an extra drizzle of olive oil.
Looking for more Greek recipes? Try my Alevropita (Greek Thin-Batter Feta Pie), Kourambiethes (Greek Shortbread Cookies), and Domatosoupa Me Kritharaki (Greek Tomato Soup with Orzo).
Feta with Oregano and Olive Oil Recipe
Adapted from Lemon and Olives
Feta with Oregano and Olive Oil
- 2 1/2 inch thick slices Feta
- 2 teaspoons dried oregano
- Greek olive oil for drizzling
Arrange the slices of feta on a plate. Sprinkle 1/2-1 teaspoon of dried oregano over each slice. Drizzle with olive oil and serve with bread, tomato slices, olives, lemon slices, or pita.