Mediterranean Breakfast Plate
Feta, tomato, cucumber, olives, warm bread and olive oil.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Crush the dried oregano between your palms on the way to the plate. Dried herbs sit dormant in the jar and the friction and warmth of your hands wakes the oils up - it is the difference between oregano you can smell and oregano that is just green flecks.
Ingredients
Everything below makes 2 servings.
- 6 ozfetablock in brine, cut into thick slabs - not pre-crumbled
- 2 mediumvine tomatocut into thick wedges
- 2 mediumPersian cucumbercut into batons
- ½ cupkalamata olives
- 2 roundpita bread
- 3 tbspextra-virgin olive oilthe good bottle
- 1 tspdried oreganocrushed between your palms as you scatter it
- ¼ tspblack peppercoarsely cracked
- 1 pinchflaky sea saltfor the tomatoes
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 430calories
- 15gprotein
- 38gcarbs
- 25gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Take the feta out of the fridge when you start. Cold feta is squeaky and mute; ten minutes at room temperature and it turns creamy and tastes of something.
- Cut the tomatoes into thick wedges and salt them lightly straight away. They sit and release juice while you cut everything else, and that juice is what you mop up with the bread at the end.
Warm the bread
Warm the pita in a dry pan or toaster until it puffs and takes a little colour, about 2 min. Tear it into large pieces and pile it on one side of the plate.
2 min · hands onBuild the plate
Lay the feta slabs in the middle. Arrange the salted tomato wedges, cucumber batons and olives around them in separate groups rather than tossed together - this is a plate of distinct things, not a salad.
4 min · hands onOil, oregano, pepper
Pour the olive oil over the feta and tomatoes - more than feels reasonable. Crush the dried oregano between your palms as you scatter it over the feta, crack the black pepper over everything, and finish the tomatoes with flaky sea salt.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
6.5 min, ice bath, halved on the plate - adds an egg allergen. Adds about 8 minutes.
A scoop in the middle of the plate, dragged flat, oil in the well. Adds about 1 minutes.
Honey on salty feta is the move - no longer vegan.
Drier than the real thing - be more generous with the olive oil.
What keeps
Cut vegetables weep and go limp in the fridge, and warm bread does not keep. Everything can be washed the night before; the cutting is the whole recipe and it is ten minutes.
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