Recipe: Baked Feta with Olives, Peppers and Tomatoes

BAKED FETA WITH OLIVES, PEPPERS AND TOMATOES

"Until I discovered this concept, I'd only ever tried feta cold in salads or as part of a mezze platter. But this is the new hotness. Baked feta is a revelation, especially when smothered with juicy veggies, herbs, and olives. It makes the most wonderful starter to a meal, or it could even be served on the side of a large green salad for a weekend lunch. I like drizzling it generously with olive oil and pairing it with crusty bread to soak up all the delectable juices."

However simple, this is definitely one of my favorite recipes in the whole book."



1 cup / 100g cherry tomatoes
1/2 red bell pepper, stem, seeds, and ribs removed
1/3 cup / 60g kalamata olives
2 teaspoons dried oregano
Pinch each of sea salt and freshly ground black pepper
7 ounces / 200g block feta (preferably goat or sheep)
Cold-pressed olive oil, for drizzling
Small handful of fresh flat-leaf parsley leaves, for garnish
Crusty whole-grain bread or pita, for serving (optional)

Preheat the oven to 400 degrees F / 200C.

Slice the tomatoes into quarters. Cut the pepper into similarly sized pieces. Pit the olives and roughly chopthem. Place everything in a bowl and toss with the oregano, salt, and pepper.

Place the feta in an ovenproof dish. Top with the vegetable mixture.

Bake until the vegetables are roasted and the cheese is soft, 20 to 25 minutes.

Just before serving, drizzle with olive oil and sprinkle with parsley. Enjoythe baked cheese right out of the oven with crusty whole-grain bread or pita

SIDES ME UP!
Wrap half the block of the feta and the vegetables with a large leaf of romaine lettuce (or a whole-grain wrap), add fresh sprouts, and enjoy.

Makes 2 to 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Naturally Nourished: healthy, delicious meals made with everyday ingredients by Sarah Britton