½ cup Olive Oil, plus more as needed
2 Garlic Cloves, thinly sliced
2 small-sh (or 1 medium) ripe Tomatoes, (4 to 6 ounces total), coarsely chopped
Kosher Salt and Freshly Ground Black Pepper
2 tablespoons Harissa Paste, or ½ teaspoon Crushed Red Pepper Flakes
1 tablespoon distilled White Vinegar
8 ounces Feta Cheese, sliced into ¼-inch slabs or ½-inch cubes
Heat the olive oil in a medium skillet over medium heat. Add the garlic and cook, swirling the skillet occasionally, until the garlic is tender and nearly golden brown, 2-3 minutes.
Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until they've broken down into a thick, chunky sauce, 5-8 minutes.
Add the harissa and continue to cook until the sauce is a bit more paste-like, another 3-5 minutes. Remove from the heat, then add the vinegar and season with salt and pepper. Add more olive oil until it becomes savory and spoonable.
Place the feta in a serving dish or bowl and pour the tomato mixture over. Let sit at least 10 minutes, or up to a week in advance, refrigerated. Drizzle with more olive oil before serving.