How to cook
Dice feta cheese into 3/4″ (2 cm) cubes. Sprinkle them with oregano, coriander and black pepper. Drain the oil from the tomatoes.
Put the tomatoes, feta cheese, rosemary and chili peppers in a jar with a wide opening.
Pour in the oil from the tomatoes and the olive oil. Close the jar and leave it in the fridge for 1 week before consumption.
Let it sit at room temperature a bit and then serve the marinated feta.