2smallishripe tomatoes or 1 mediumcoarsely chopped
kosher salt and freshly ground black pepper
2Tblsharissa paste, or any hot pepper paste or 1/2 tsp crushed red pepper flakes
1Tblsdistilled white vinegar
8ozfeta cheesesliced into 1/4-inch slabs or 1/2-inch cubes
crackers or sliced baguettefor serving, optional
Instructions
Heat olive oil in a medium skillet over medium heat. Add the garlic and cook, swirling the skillet occasssionaly, until the garlic is tender and nearly golden brown, 2 to 3 minutes.
Add the tomatoes and season with salt and pepper. Cook, stirring occassionally, until they've broken down into a thick, chunky sauce, 5 to 8 minutes.
Add the harissa (or pepper paste or flakes) and continue to cook until the sauce is a bit more paste-like, another 3 to 5 minutes. Remove from the heat, then add the vinegar and season with salt and pepper. Add more olive oil until it becomes savory and spoonable.
Place the feta in a serving dish or bowl and pour the tomatoe mizture over. Let sit at least 10 minutes, or up to a week in advance, refrigerated. Drizzle with more olive oil before serving with crackers, sliced baguette or just a small fork.
Notes
Feta can marinate up to a week ahead, tightly wrapped and refrigerated.