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! 

#feta #oliveoil #garlic #cherrytomatoes #DefineFit #TheRantingCook #nutritionist #TerriWindover