Mediterranean Baked Feta with Tomatoes and Olives

1 1/2 cups cherry or grape tomatoes, halved
1/3 cup chopped Kalamata olives, pitted
1 clove garlic, minced
1/4 thinly sliced red onion
2 T. finely chopped parsley, divided
1 t. dried oregano (I left this out)
1 T. olive oil
Freshly ground black pepper
1 8 to 10-oz. block feta cheese (I used a French feta, which is creamier than the domestic brands)
Fresh lemon juice

In a medium bowl mix together the tomatoes, olives, garlic, onion, 1 T. of the parsley, oregano and olive oil. Pour the mixture over the block of feta in a flameproof baking dish.

Bake in a 400 degree oven for about 15 minutes, or until the tomatoes begin to caramelize and the feta is soft. (It won’t melt.)¬†You can also bake this on a covered grill if you’re cooking outside.

Before serving, sprinkle on remaining parsley and a splash of fresh lemon juice and freshly ground black pepper.

Serve with either french bread or crisp flatbread.