Baked Feta with Tomatoes

Finally, summer has arrived!! Chicago has really taken it's time this year to warm up, I had to wear a jacket on July 1st, it's beyond frustrating.  This weekend was just like a Chicago summer weekend should be, hot and humid!  I spent my weekend at the beach, dining al fresco with friends and the highlight, going to the Counting Crows and Wallflowers concert. I know, we're lame and have terrible taste in music, but i'm ok with it! With the weather getting warmer, it helps me stay on my detox diet (cocktails don't count, right?) not only because it's swimsuit season, but also because I crave bright, fresh meals. I went to my go to, Smitten Kitchen, to find a seasonal recipe to highlight the best produce the summer has to offer.  I opted to go with baked feta covered in a tomato salad.  It was delicious, but the key to getting the most flavor is to make a perfect bite each time with all the ingredients in each bite.  It's a really fresh, colorful and most importantly, delicious, side dish.

1 C. cherry tomatoes, halved (I used mini heirloom tomatoes)

1/3 C. chopped kalamata olives 

1 clove garlic, minced

1/4 C. thinly sliced red onion (I used less than this)

2 T. chopped flat-leaf parsley

1 t. dried oregano

1 t. EVOO

Fresh ground black pepper

1 8 to 10 ounce block of feta

Pre-heat the oven to 400.

Combine the tomatoes, olives, onions, garlic, half of the parsley, oregano, EVOO and some pepper, set to the side. 

Place the block of feta in baking dish and cover with the tomato mixture, bake for 15 minutes.  I baked the feta by itself and added the tomato mixture for the last 3 minutes.  I wanted the tomatoes warm, but not too soggy, i'm not a huge fan of baked tomatoes.  When finished sprinkle with the remaining parsley.  Serve with sliced bread, or thin crackers.  

P.S. Just for fun, here is a photo of me and my gal pals at the concert. It was like being in 8th grade all over again, only this time my parents didn't have to chaperone!