Greek Bouyourdi: Grilled Feta, Tomato, and Pepper
Tomatoes: 1 large vine-ripened
Feta cheese: 300 g (4 slices)
Green bell pepper: 1 medium, sliced into thin rings
Jalapeños: 1, seeded and finely chopped, or a few pinches Maras pepper or crushed red pepper flakes, to taste
Olive oil: 120 ml
Oregano: 1 tablespoon, from Greece
Bread: Thick slices of fresh, crusty bread (optional)
An authentic feta cheese recipe from Greece: learn how to make Bouyourdi, an easy but tasty dish. Discover the ingredients and how to prepare it!
One or two slices of good tomato, a lavish slice of feta cheese and pieces of bell and hot pepper are doused with olive oil, generously sprinkled with oregano, and grilled in a very hot oven.
Preheat the oven to 430˚F (220°C).
Spread a double layer of paper towels on a large dish.
Core the tomato carefully, slice horizontally into 5 to 6 pieces, and spread them on the paper to drain.
Oil a shallow 8- or 9-inch (20- or 23-cm) baking dish, or four individual ramekins, and spread the tomato slices at the bottom, reserving 4 nice slices for the top.
Sprinkle with some jalapeño and bell pepper slices.
Arrange the feta pieces on top, place one tomato slice on each piece of cheese, and finally place 2 or 3 bell pepper rings on the tomato.
Drizzle liberally with olive oil, sprinkle with oregano and the remaining jalapeño, and transfer to the middle of the oven.
Bake for 15 minutes, or until the feta turns a light-golden color and the oil is sizzling.
Serve immediately with warm bread, if you like.
