[from Washington's Green Grocer using our hand-crafted Pita Bread]
We used the cherry tomatoes from Baywater Farms and the Mt. Alto Feta from Caromont Farms and served it with fresh pita from Baklava Couture. This one is a keeper for summer entertaining. Here's the recipe right from Half Baked Harvest's Blog - the only thing we did differently was use dry oregano (1 tsp) since we didn't have any fresh when we made this.
1/3 cup extra virgin olive oil
1 1/2 cups small cherry tomatoes
3 cloves garlic, smashed
1 teaspoon crushed red pepper flakes, or to taste
the rind from 1 lemon, thinly sliced
1 tablespoon fresh oregano leaves
pinch of flaky sea salt and pepper
8 ounces feta cheese, finely crumbled
1 tablespoon fresh dill, roughly chopped
1 tablespoon fresh chives, chopped
fresh arugula for serving
toast, bread or pita for serving
1. Heat a medium skillet over medium heat. Add the olive oil, tomatoes, garlic, crushed red pepper flakes, oregano, lemon rind and a pinch each of salt and pepper. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 10-15 minutes. Remove from the heat.
3. Crumble the feta into a serving bowl. Drizzle the tomatoes and oil over the feta. Top with fresh dill, chives, and arugula. Serve with bread or pita for scooping. Enjoy!
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