If you can open a bag of cheese and slice a tomato, there is no reason why this dish should be at all complicated to set on the table. I had this at a Greek taverna. It looked ridiculously simple but once I tasted it, I realised that the ingredients used were so top notched, any further embellishments would have been superfluous.

This is the eighth recipe for the spread of meze I served at a recent party. I prepared 10 meze that were inspired by my holiday in Greece. Click here, Greek Meze, Another Selection Of Wonderful Little Bites.  Scroll down to the end of the post and you will find a table spread of all the 10 meze, the names of the meze and links to recipes that I have already posted.

5 Minutes Grilled Cheese Meze

Prep: 2 minutes 
Cook: 3 minutes
Level: Easy
Serves: ~2 – 3 as part of a meze spread.
Oven Temperature: Grill on high
Can recipe be doubled? Yes.
Make ahead? Assemble a few hours beforehand and refrigerate. Grill just before serving.


1 block of good quality, Greek made feta*
1 thick slice of tomato
A few slices of cut red/green chillies
2 Tablespoons extra virgin olive oil
Sprinkling of oregano and ground pepper/chilli flakes
* I am partial to the Greek brand, Minerva which makes a softer but still firm kind of feta. 


1. Heat up the grill to high. Adjust the oven rack to the highest shelf so that the cheese will just be ~1″ away from the heating element.
2. Into a nonstick baking tray, pour 1/2 Tablespoon extra virgin olive oil in the centre.
3. Place feta on the oil and then coat both sides of feta with the oil.
4. Top feta with the thick slice of tomato, slices of chillies, oregano and ground pepper/chilli flakes. Drizzle 1/2 Tablespoon of extra virgin olive oil over the topping ingredients.
5. Place under the heated grill. Don’t step too far away as this will brown very fast as it is placed very close to the heating element.
6. Serve immediately with another 1 Tablespoon of extra virgin olive oil drizzled over it.
7. Best served with flatbread as part of a meze spread. Have more extra virgin olive oil close by for diners to help themselves to.


These could be made into bite size pieces and skewered on cocktail sticks. Detail below:

  • Cut the feta into cubes.
  • Top with a slice of cherry tomato and chilli that will sit comfortably on the top surface of the feta cube
  • Drizzle with extra virgin olive oil, sprinkle oregano, pepper/chilli flakes.
  • Place 1″(2.5cm) below heating element of a grill that had been turned on to high.
  • It should take ~1 – 2 minutes for chillies to slightly char.
  • Remove and drizzle with more extra virgin olive oil.
  • Thread cocktail sticks through and serve immediately.


A dish that is possibly the quintessential comfort food for most Greeks -Moussaka! I like it because of that bed of bechamel sauce on top! It’s terrible on the waistline so eat in moderation (if you can).

My Greek inspired meze!

First row. Left to right:
Slow Cooked Octopus In A Sherry Vinegar Garlic Marinade,
Moussaka – Baked Casserole Of Eggplants, Tomatoey Meat Topped With A Creamy White Sauce,
Santorini Fava A Delicious Yellow Split Peas Dip,
Grilled & Marinated Peppers With Fig Balsamic Cream
Second row. Left to right:
Greek Inspired Harissa-Style Hot Chilli Sauce To Go With Olives,
5 Minutes Grilled Cheese Meze,
Santorini Tomatoey Tomato Balls/Fritters
Third row. Left to right:
Crispy Whitebait And Sweet Onions Disk,
Pork Souvlaki Kebabs Skewers,
Tzatziki A Cucumber Yogurt Dip,
Oh So Soft Pita Bread