This recipe is very similar to something I shared on the blog a couple of years ago, but this latest reiteration was too good not to share with you guys! Tomato garlic confit is a warm weather staple in our house, it is super versatile and so simple to pull together. I found these really beautiful mini-plum tomatoes at the market here in our village the other day and the moment I saw them I knew exactly what I was going to turn them into – this tomato garlic confit over whipped feta yogurt.
I added a bit more garlic to our cherry tomato confit recipe when I made this dish, because garlic confit is one of the best things ever and once you try it, you will understand why we added more ;) The whipped feta yogurt is simply a combination of crumbled feta and Greek yogurt that gets whipped until light, for being only two ingredients, it really is amazing just how good it is. Which reminds me, that using the best tasting ingredients you can find really makes simple recipes like this shine. Greek yogurt should be thick, but due to the fact that it is naturally strained, avoid yogurts that are labeled “Greek” but have thickening agents in the ingredient list. If you can procure sheep’s milk feta (or even goat & sheep milk feta), than you will experience just how creamy and unctuous feta should be.
The final ingredient that really stands as the foundation of the whole recipe is extra virgin olive oil. While many people proselytize that extra virgin olive oil should not be cooked with, I very much beg to differ (and so would everyone in Greece, lol!) Not all extra virgin olive oils are created the same and here in Greece, for example, their extra virgin olive oil is typically harvested later in the year, which produces an olive oil very low in acid that is golden and buttery, which works beautifully both in cooked and raw applications. Here is a great article that goes into more detail about why you should not be afraid to cook with extra virgin olive oil ( as well as debunks some other olive oil myths ).
The tomatoes, garlic & herbs take a long hot bath in that liquid gold ( a.k.a. Greek EVOO ) and about an hour later you have the most incredible confit. Served over the whipped feta yogurt with some fresh bread from the baker and you have the perfect meal. Hubby requested some fried eggs with his plate after I finished shooting and I have to say, that they went perfectly!
Another reason that I absolutely had to share this reiteration of our cherry tomato confit recipe, is because I styled and shot this post on the brand new background that I just hand painted here in Greece! I am SO in love with how it turned out! If you are interested in seeing the process of how I created this backdrop you can head over to my Instagram profile and watch the Story Highlight titled ‘DIY backdrop’.
In the mean time, I truly hope that you introduce yourself to this tomato garlic confit over whipped feta yogurt…you will be so glad that you did ;)
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TOMATO & GARLIC CONFIT OVER WHIPPED FETA YOGURT
- Total Time: 0 hours
- Yield: 4 servings 1x
Ingredients
- cherry tomato confit
- 2 cups Greek yogurt
- 1 cup crumbled feta cheese ( we prefer feta made with sheep’s milk )
- fresh bread
Instructions
- Once with confit is finished baking and has cooled down a bit, combine the Greek yogurt and the crumbled feta either in a large bowl or in the bowl of a food processor
- Either whip the feta & yogurt by hand with a large whisk until light and fluffy (just a couple of minutes should do) or for a smoother end result, blitz in the food processor until smooth and fluffy
- Spread a bed of whipped feta yogurt on each plate, top with tomato & garlic confit ( don’t shy away from the olive oil ;) and serve with fresh crusty bread and some fried eggs if that sounds good to you!
- Prep Time: 0 hours
- Cook Time: 0 hours
This looks delicious and I am going to make it as soon as I get home maybe with a lentil salad or an egg.
Oh yay! That makes me so happy! I hope you enjoy it as much as we did!
Love, love this photo Bella and the light is incredible! I am sure that this simple Feta spread topped with tomatoes confit is incredible too!
Thank you so much Marilena…its amazing how the simplest of meals are what we turn to most often!
Absolutely love this recipe! I have been watching your backdrop tutorial too – I can’t wait to get started on this one as well :) :)
Yay! I am so excited to see what you create!
OMG un-freakin-BELIEVABLE!!!!!!!
hehe! :D
YIAS TA XERIA SOU . YIAS TA XERIA SOU . YIAS TA XERIA SOU .
awww…you are the sweetest!
this is SUCH an EPIC quick and easy authentic greek with a twist fusion meal, your hubby was DAMN straight in requesting some of those wholesome and nutritious pasture raised free-range fried eggs that are a staple of every self-respecting greek in all those little island villages. the yolks are PURE orange, nice and dark, NOT yellow and pale and sickly like in the states!!!
exactly…you are so right!
pistevo oti OLO to xopio trelathike otan mirisane tyn mirothia pou eirthe apo tyn kouzina sou. trella trella trella bella. trelokomio na se baloune!!!!!!!!!
hahaha! βεβαιος! την μιρουδια ητανε τρελλα!
Myyyy goodness this looks amazing! Tomatoes have just shown up here at the green market – this recipe has my name all over it! Would be so perfect for a summer dinner or breakfast.
Hope you’re well! Miss you xx
Thank you Erin! Yes, these tomatoes are a staple in our house and I think you and Rich would absolutely love them! Miss you too! We need to catch up!
Simple elegance! What an amazing dish. All you need is a bit of heat and some great ingredients for a stunning meal :) when you posted this on Instagram i knew I wanted to make this ASAP! I made it as a pastry first and then again as an appetizer spread (kept it going for a bit longer to make it jammier) with burrata! Divine!
Thank you for the amazing review Asha! I love how you let them go even longer for a jammier texture…that just shows you how versatile this concept is! You have me dreaming of burrata now <3