One thing I’ve learned after years and years in the kitchen is that there are a handful of magic ingredients.
Those ingredients that with one pinch, ...
Those ingredients that with one pinch, dash, or drizzle take a recipe from good to incredible.
I’d go so far as to say that the mark of an accomplished cook isn’t merely in learning technique but also in learning when to add (and how much to add) of said magical ingredients.
Take, for example, honey. Stirred with jalapenos, it elevates cranberry and brie tartlets, simmered with balsamic it adds a sweet tang to these persimmons, and shaken with sage and gin it makes a very autumnal take on the Bee’s Knees cocktail.
So when my friends at California Grown asked me to create a recipe around local honey, I was oh-so game. One thing I adore about California is that the array of produce here is as diverse and vibrant as the people.
And that’s most definitely the case for honey. There is a bold, almost molasses quality to avocado blossom honey, there is a decidedly floral note to orange blossom honey, and a subtle quality to eucalyptus honey.
This recipe is a take on a classic Caprese salad that we have nicknamed a "Greek" Caprese. Why is that? It's because this recipe has flavors that feel a bit Greek (feta, tomatoes, oregano) but it is not something you’ll see when you travel there.
What this recipe does have is lots of summery, bright flavors that feel a whole lot like California sunshine on a plate.
To make this recipe, you don’t need much as it’s easy, simple, and pretty quick. The only must-follow rule is to bring the feta to room temperature before cooking it. This will ensure that the cheese gets uniformly soft and flavored.
The variations here are many. You could not only switch the type of honey you use but also the herbs (say, mint or basil or thyme). And, if you don’t feel like turning on your broiler this can also be made on the grill. Simply place the feta and seasonings in a piece of aluminum foil, close it tight, and grill it for just a few minutes until the feta takes on an almost ricotta-like texture.
And, if you want to make it even easier, you could simply serve the broiled or grilled feta with bread and call it a day!
Okay, that's it! Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
at room temperature
plus more for garnish
thinly sliced
(optional)
roughly chopped
for serving
Prepare the feta: Bring an oven to 450°F and arrange a rack in the upper third. While it heats, prepare the feta by placing it in a small ovenproof dish. Scatter the sliced garlic and a few sprigs of the oregano over the top and drizzle with all the measured olive oil.
Bake for about 15 to 20 minutes or until the middle of the feta is warm and the block of cheese is softened.
To test that the feta is warm, insert a metal skewer into the center of the cheese and hold it there for 5 to 10 seconds. Remove the skewer and place it on your chin. If it is cold, you need to bake the cheese longer. But, if it is warmer than your chin, you can proceed.
Broil the feta: Remove the feta from the oven and turn the broiler on high. Add a few cranks of black pepper and a pinch of chile flakes (if using) then drizzle with the measured honey.
Place the feta back in the oven under the broiler and broil until the edges are browned about 5 to 10 minutes.
Serve the feta: When the feta is ready, remove it from the oven and set it aside. Arrange the sliced tomatoes on a serving platter and top with some pistachios, lemon zest, oregano leaves, flaky sea salt, and a generous drizzle of olive oil.
Arrange the feta next to the tomatoes and top with lemon zest and additional oregano. Spoon some of the juices from the baking dish over the feta and serve immediately.
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