Baked Feta with Olives, Peppers and Tomatoes

fromĀ Naturally Nourished, by Sarah Britton (Random House, 2017)feta dip 3

1 cup cherry tomatoes

1/2 red pepper, seeds and stem removed

1/3 cup kalamata olives

2 tsp. dried oregano (you can use fresh if you have it)

salt and pepper

7 oz feta

extra virgin olive oil

Italian parsley

bread

  1. preheat oven to 400F
  2. quarter tomatoes, chop peppers, pit and chop olives
  3. toss tomatoes, peppers and olives with oregano, salt and pepper and a little olive oil
  4. place feta into oven proof containerĀ feta dip 2
  5. top feta with tomato mixture.
  6. bake for 25 minutes at 400F
  7. before serving, drizzle with olive oil and parsley. Serve with bread.