What is boukovo, and can I substitute it?

Boukovo is Greek chilli flakes with a fruity, moderate heat. Standard red pepper flakes work well; start with half the amount and adjust to taste.

Can I make this in an air fryer?

Yes. Air-fry at 170°C (340°F) for 20–25 minutes in a wide layer, stirring once, until the tomatoes are soft and lightly caramelised.

How far ahead can I prepare it?

Roast the tomatoes up to 2 days ahead. Reheat gently, then add walnuts, parsley and balsamic just before serving for the best texture.

Roasted Cherry Tomato Meze with Smashed Feta

Name: Roasted Cherry Tomato Meze with Smashed Feta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 600 g cherry tomatoes (sliced; use mixed colours if available); 200 g white onion (thinly sliced); 45 ml extra-virgin olive oil (generous drizzle); 1 tsp dried oregano; 0.5 tsp boukovo (Greek chilli flakes; to taste); 0.75 tsp fine sea salt; 0.25 tsp black pepper (freshly ground); 40 g walnuts (roughly crushed); 15 g flat-leaf parsley (chopped); 15 ml balsamic vinegar; 10 ml extra-virgin olive oil (for finishing); 150 g feta cheese (smashed; serve on the side or swirled on top); 4 servings pita, crackers or crusty bread (warm, for dipping)

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Servings

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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.