This dish is the epitome of summer. It highlights peak seasonal produce, is easy to assemble and quick to cook. The method is simple: Briny olives and salty feta simmer in a puddle of squidgy roasted tomatoes and sweet bell peppers. Fresh garden herbs brighten up this (already bright) dish. It can be prepared on the stovetop and finished in the oven — or, better yet, keep the heat out of the kitchen and make the entire dish on the grill. Then plunk it in the center of the table and let everyone dig in, with plenty of crusty bread for mopping up the sauce. Serve it as a family-style appetizer or a simple light meal.
When preparing, be sure to cook the tomatoes until they begin break down and release their juice, which will create the sauce. Put your garden herbs to work and infuse the vegetables with sprigs of fresh thyme and oregano while they cook, then finish the dish with fresh basil leaves.
Feta holds up well in the oven and on the grill. It will retain its shape when cooked, while the texture will soften slightly without oozing. A final run under the broiler or a blast of high heat on the grill will add a little char.
Baked Feta With Blistered Tomatoes, Peppers and Olives
Serves 4
INGREDIENTS
Olive oil
1 pound cherry or grape tomatoes
1 large red bell pepper, seeded, julienned
3 garlic cloves, smashed, chopped
1/4 teaspoon crushed red pepper, or to taste
Kosher salt
Freshly ground black pepper
1/2 cup pitted Kalamata olives
2 to 3 thyme and/or oregano sprigs
8 ounces feta, cut in 1/2-inch-thick blocks
Finely grated lemon zest
Fresh basil leaves, torn, for garnish
Crusty baguette for serving
DIRECTIONS
Heat the oven to 400 degrees (or prepare a grill for direct cooking over medium heat).
Combine 2 tablespoons oil and the tomatoes and peppers in an ovenproof skillet or rimmed griddle. Cook over medium heat on the stovetop (or over direct medium heat on the grill with the lid closed) until the tomatoes begin to release their juices, 5 to 7 minutes, stirring occasionally.
Add the garlic and crushed red pepper and season with salt and black pepper. Saute for about 1 minute, then stir in the olives and thyme or oregano sprigs.
Nestle the cheese into the vegetables. Drizzle with olive oil and season with additional black pepper.
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Transfer the pan to the oven (or slide the pan over indirect heat on the grill) and roast for 20 minutes. Turn on the oven broiler and roast for another 5 minutes or so to slightly char the cheese. If using a grill, increase the heat to high and grill for another 5 minutes or so to slightly char the cheese.
Remove and let cool slightly. Garnish with lemon zest and fresh basil. Serve with crusty bread.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer.
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