I like to serve this dip with grilled pita or a crusty bread. But if you’re more of a veggie kind of person, I think zucchini, carrots, peppers and cucumbers would all be delicious.
If you happen to have a lot of cherry tomatoes on hand, you can doublie the vinaigrette and save half for salads, pastas or simply for dipping bread into. It’s that good.
Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes
Ingredients:
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
Instructions: 1. Heat a medium skillet over medium heat.
2. 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!