- 1
- 30 mins
Ingredients
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Kalamata Olive (pitted and chopped)
- 1 clove Garlic (minced)
- 2-3 tablespoons finely-chopped Fresh Flat Leaf Parsley (divided)
- 1 teaspoon dried Oregano
- Salt and Freshly Ground Black Pepper
- 1 pound block Greek Feta
- 4 Scallions (sliced)
- 1 pound large Shrimp (peeled and deveined)
- Assorted Bell Peppers (sliced thinly)
Preparation
Step 1
1
Preheat yoru oven to 400°F.
2
1 cup Cherry Tomatoes (halved)
1/2 cup Kalamata Olive (pitted and chopped)
1 clove Garlic (minced)
2 tablespoons Fresh Flat Leaf Parsley
1 teaspoon dried Oregano
Olive Oil
Salt and Freshly Ground Black Pepper
In a bowl, mix the Tomatoes, Olives, Garlic, 2 tablespoons Parsley, Oregano, Olive Oil and a few grinds of Pepper.
3
1 pound block Greek Feta
Tomato mixture
Place the block of Feta in the middle of an 8x8 baking dish. Pile the Tomato mixture on top of the Feta. Bake for 20 minutes or until the cheese has softened and melted.
4
Remaining Parsley
4 Scallions (sliced)
Remove from the oven and garnish with the remaining Parsley and Scallions and serve immediately while still warm. This can be placed back in the oven to melt if the cheese starts to firm up again.
5
grilled Shrimp
Assorted Bell Peppers (sliced thinly)
Serve with Peppers and grilled Shrimp.
6
1 pound large Shrimp (peeled and deveined)
Salt and Pepper
To Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Season the Shrimp with Salt and Pepper and grill for 2 minutes per side, or until Shrimp is opaque. Serve.
Helpful Tips:
1. This dish is best served hot, warm, or room temperature.