Source: The Sprouted Kitchen
Note: Once you make this once, you’ll never need a recipe again. The quantity of the olive salad is dependent on how much feta you choose to warm up. I baked my block (as opposed to grilled) and served it with warm bread. Heaven.
- 1 (8- to 10-ounce) block of feta
- 1 cup assorted baby tomatoes, halved
- 1/3 cup Kalmata olives, pitted (I didn’t…lazy) and coarsely chopped
- 1/4 cup thinly sliced red onion
- 1 clove garlic, minced
- 2 tablespoons finely-chopped fresh flat-leaf parsley
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- Freshly ground black pepper
- Crackers, pita chips, or crostini, for dipping
- Heat your grill to medium-high or preheat the oven to 400ºF. Set the block of feta in the middle of a piece of foil for grilling or in a small ovenproof baking dish twice the size of your block of cheese for baking.
- In a bowl, mix the tomatoes, olives, onion, garlic, parsley, oregano, olive oil and a few grinds of pepper.
- Pile the tomato mixture on top of the feta. For grilling, fold up the edges of the foil so that it will hold in any liquid as it cooks; put it straight on a grill; heat for 15 minutes to warm it through. For baking, put the baking dish in the oven and bake for 15 minutes. It will not melt, just get warm and soften.
- Remove from the grill or oven and serve the dip hot with the crackers, pita chips, or crostini.