Three things and olive oil

Feta. Olive Oil. Oregano. Done.

A piece of feta, dried Greek oregano and a generous pour. That is the whole idea.

A simple way to serve it

Place feta on a small plate

Rub oregano between your fingers

Pour EVOO over the top and around the plate

Add bread if the oil asks to be mopped up

Salt, herbs and fruitiness

Feta is creamy, salty and slightly tangy. Oregano brings a dry herbal fragrance. Olive oil rounds the edges and carries the aromas across the plate.

The oil should not be an invisible coating. Let a little collect around the feta so the cheese and bread can meet it properly.

Tomatoes, olives or chilli can join another time. The essential version needs only feta, oregano and oil.

Feta. Oregano. A generous pour. Done.

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