Crumbled Feta and Tomato Basil Vinaigrette Dip
Herby, garlicky, and so simple...roasted tomatoes served over salty crumbled feta - delicious!
Foto: Half Baked Harvest
Ingredients
8 servings
- 2 cups cherry tomatoes
- 1/3 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 2 teaspoons honey
- 6 cloves garlic, smashed
- 2 shallots, thinly sliced
- 1 tablespoon lemon zest
- 2 tablespoons fresh oregano leaves
- 1 tablespoon fresh thyme or 2 sprigs
- sea salt, black pepper, and chili flakes
- 12 -16 ounces feta cheese, cubed
- 1/2 cup fresh basil, roughly torn
Steps
-
1. Preheat the oven to 450° F. 2. In a baking dish, combine the tomatoes, olive oil, vinegar, honey, garlic, shallots, lemon, oregano, thyme, and a big pinch of chili flakes. Bake for 15-20 minutes, or until the tomatoes begin to burst and the oil is sizzling.3. Meanwhile, cube the feta cheese and arrange it in a shallow serving bowl. Lightly crumble half of the feta cubes. 4. Spoon the warm tomatoes and oil over the feta. Season with additional sea salt and black pepper. Top with basil.
Nutrition Facts (per serving)
Macronutrients
Calories23212% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 2.400
Per Serving
Rp 300/serving
🏠 Save ~Rp 4.800 compared to buying!
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cherry tomatoes | 2 cups | Rp 12.000/kg | Rp 2.400 |
| extra virgin olive oil | 0.3333333333333333 cup | - | - |
| champagne vinegar | 2 tablespoons | - | - |
| honey | 2 teaspoons | - | - |
| garlic | 6 cloves | - | - |
| shallots | 2 | - | - |
| lemon zest | 1 tablespoon | - | - |
| fresh oregano leaves | 2 tablespoons | - | - |
| fresh thyme or 2 sprigs | 1 tablespoon | - | - |
| sea salt | - | - | - |
| -16 ounces feta cheese | 12 | - | - |
| fresh basil | 0.5 cup | - | - |
*Estimated market prices, may vary by region
Source: Half Baked Harvest
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