Classic combination of cherry tomatoes and olives along with salty feta.
Makes a great appetizer that you can make in less than 20 minutes.
I found this recipe years ago from the blog Smitten Kitchen. It’s super simple to throw together and usually, I have all these ingredients on hand already so it’s pretty much a no-brainer!
1 cup cherry tomatoes, halved
1/3 cup pitted olives Kalamata works well
1 clove minced garlic
1/4 cup minced shallot
2 T Fresh Italian Parsely
1 tsp dried oregano (use fresh if you have it…just more of it!)
1 tsp Olive Oil
Mix tomatoes, olives olive oil, and garlic in a bowl.
Grind some pepper, along with 1 T chopped parsley and oregano.
Cook in a 400 oven in an oven-proof dish that you’s also want to serve it in! For presentation’s sake, it’s better to bake it in the same dish.
Place the feta in the middle of the dish and pile the tomato olive mixture over it.
Bake for 15 min.
The feta will still be in a block form.
Garnish with fresh parsley and serve with pita chips, flatbread crackers, or crostini.
And for my gluten-free friends: this is really good served over chickpea pasta!