1 cup cherry tomatoes, halved ( big ones quartered)
1/4 cup chopped, pitted Kalamata olives
1 clove garlic, minced
1/4 cup thinly sliced red onion
2 tablespoons finely-chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon olive oil
1 Tablespoon Balsamic Vinegar (I used white Balsamic so it didn't stain the tomatoes, but you can use normal brown balsamic)
Freshly ground black pepper
1 block feta (I used hard australian feta as i like the firmer texture better)
Preheat oven to 200’c.
In a bowl, mix the tomatoes, olives, onion, and garlic, 1 tablespoon of the parsley, oregano, balsamic vinegar, olive oil and a few grinds of pepper.
Set the feta block in the middle of a piece of foil in a dish. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the sealed packet in the oven for 15 minutes to warm it through. Remove from oven and transfer to plate or serving dish. Garnish with parsley. Serve immediately.
Note: The feta will not melt, but go soft. Once feta cools down it will harden back up. To fix this just pop it back in the oven to warm thru.