Warm Tomato and Feta Mezechetta


If you are Greek growing up on the west coast (like me!) there are always a few staple food items in your home.  Between the garden in the backyard, the fridge in the kitchen and the fridge in the garage a Greek home is bound to have the following:  Tomatoes, Basil and Feta.

Meze in Greece and other Mediterranean and Middle Eastern countries is a selection of small appetizers. Bruchetta is a variation of an Italian antipasto consisting of grilled bread rubbed with garlic and sometimes topped with tomato and vegetables.  I’ve combined the two words to create “Mezechetta”- a little plate of Greek bruchetta.

This dish became my go-to dish for family functions a handful of years back, and it remains tried and true.  Simple and tasty, you can whip this baby up in 10 minutes and find your guests and family fighting over the spoon for the next 5 (because that’s usually how long it will last on the table.).


8-10 Tomatoes (Roma are the tastiest, but use your favorite kind or whatever looks good).

¼ cup olive oil

Crumbled Feta cheese to taste

3 tablespoons fresh chopped basil

Baguette or Pita Bread

Cut tomatoes into small cubes and place in a broil safe pie dish.  Drizzle with olive oil and sprinkle with Feta.  Give it a good stir, then place under the broiler for about 6-8 minutes or until the feta starts to melt and brown a little and the oil begins to bubble.  Sprinkle with chopped fresh basil.  Serve immediately with fresh bread slices or pita wedges.

©2014 by Alexandra Salidas Roll, Figs & Feta.

Recipe by Alexandra Salidas Roll of Figs & Feta.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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