Roasted Cherry Tomato Meze with Smashed Feta

Roasting the tomatoes until they slump and sweeten gives this meze its full, jammy base. Onion, oregano and chilli flakes keep the flavour savoury enough for a starter, but the finish still feels bright once the balsamic and parsley go in.

Smashed feta adds a cool, salty contrast to the warm tomatoes. Walnuts bring a little texture, which keeps the dish from feeling soft all the way through. If you want a slightly sharper finish, fold in a spoonful of capers or chopped olives just before serving.

For a balanced plate, treat this as part of a spread rather than the whole meal. Pair it with grilled fish, beans, chicken or lentils for extra protein, and add cucumber, greens or other raw vegetables alongside the bread and feta.

Leftovers hold well for about 2 days in the fridge. Reheat gently until warm, then refresh with another small drizzle of olive oil before serving.

Pita or toast works well alongside it, but raw vegetables are useful too if you want more crunch on the plate. The meze is richest when the feta and olive oil are cold against the warm tomatoes, so do not overmix everything before serving.

Letting the tomatoes roast until some of their juices concentrate in the pan is what gives this dish enough depth to hold up against the feta. If they are pulled too early, the base can taste more like a quick salad topping than a finished meze.

This works best as part of a spread with a few contrasting dishes around it. Something briny, green, or grilled helps the plate feel more complete and keeps the soft textures from blending together.