A tapas-style dish of baked feta with Greek vinaigrette and pistachios.
Grilled feta with Greek vinaigrette and pistachios is one of the easiest dishes you can put on the table when you want to impress with plenty of flavour and very few ingredients. Warm, creamy feta with a fresh, sharp vinaigrette and crunchy pistachios is a combination that works just as well at a barbecue as on a tapas or mezze table.
The feta is drizzled with good olive oil and grilled until it is soft, creamy and lightly golden on top. If you don’t have the barbecue lit, it can of course be baked in the oven with exactly the same result. Meanwhile, a classic Greek vinaigrette is stirred together from olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, oregano and plenty of freshly chopped parsley, which adds freshness and flavour.
Once the feta is ready, it is topped with the vinaigrette and a generous scattering of roughly chopped pistachios, then served with crisp slices of grilled bread – perfect for scooping up the creamy cheese and the flavourful dressing.
Serve it as part of a tapas or mezze spread, as a side for barbecued food, or as a light summer dish with a glass of chilled white wine. A simple recipe that always impresses, and one that is guaranteed to be a hit at the summer table.
Grilled feta with Greek vinaigrette and pistachios
Ingredients
- 2 blocks of feta
Greek vinaigrette
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dark balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp dried oregano
- 3 tbsp parsley, finely chopped
- Salt and freshly ground black pepper
To serve
- 1 handful unsalted pistachios, roughly chopped
- Grilled bread
Method
- Pat the blocks of feta dry with kitchen paper and place them in an ovenproof dish or on a plate with a little oil in the base.
- Drizzle the tops with a little oil and cook in a preheated barbecue over indirect heat at 200-230°C for about 20 minutes – or until the cheese is soft and gently bubbling.*They can of course also be baked in the oven at the same temperature.
- Meanwhile, stir together the ingredients for the vinaigrette – season to taste with a little salt and freshly ground pepper.
- Brush the bread slices with a little oil too, and grill them until crisp.
- Let the cheese rest for a couple of minutes, then top with the vinaigrette and the chopped pistachios.
- Serve with the grilled bread – and ideally a good glass of white wine.
Nutrition
Premium
