Feta me Piperi (Feta with Peppers)

Preheat the oven to 200°C (400°F). Place the whole red peppers on a baking sheet lined with aluminum foil. Roast for 15–20 minutes, turning once, until the skins are blistered and charred in spots. Transfer the peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 10 minutes. Once cool enough to handle, peel off the skins, remove the stems and seeds, and slice the peppers into strips.

While the peppers are roasting, cut the feta into 1–2 cm thick slices or cubes and arrange them in a shallow serving dish. Drizzle a small amount of olive oil over the feta and sprinkle with half of the oregano.

Arrange the roasted pepper strips over the feta, tucking them in and around the cheese. Sprinkle with the remaining oregano and season with a pinch of salt if desired (feta is already salty, so taste first). Finish with a generous drizzle of olive oil, ensuring the feta is well coated.

Let the dish rest for at least 10 minutes so the flavors meld. Serve warm or at room temperature with crusty bread for dipping and soaking up the aromatic olive oil. This is best enjoyed at golden hour, with a glass of chilled white wine.