• 2 garlic cloves
  • 1 red chilli, sliced
  • 3 tbsp extra-virgin olive oil
  • 10-12 basil leaves
  • Maldon salt to taste (feta is generally salty, so reduce the salt)
  • Fresh ground pepper to finish


  • In a large pot, heat up olive oil, garlic, and red chili pepper.

    Sauté for a minute, then add the plum tomatoes, water, basil, and salt.

    Stir together and add feta.

    Let it cook for 20 minutes until the tomatoes and feta are soft.

    Use a hand blender and puree until smooth.

    Serve and top with fresh basil and black pepper.


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