Ingredients:

  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 8 oz Greek feta cheese, cut into 1-inch cubes
  • 1 cup pitted Kalamata olives
  • 1 cup pitted Castelvetrano olives
  • 1 cup cherry tomatoes, halved
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp coarse black pepper
  • 1 pinch lemon zest

Instructions:

  1. Heat the olive oil in a skillet over medium-low heat. Add the sliced garlic and red pepper flakes, sautéing for 2–3 minutes until fragrant and translucent. Remove from heat and stir in the dried oregano.
  2. In a large glass bowl, combine the cubed feta, Kalamata olives, Castelvetrano olives, and halved cherry tomatoes. Pour the warm garlic oil over the mixture, then add the red wine vinegar and lemon juice. Toss gently with a silicone spatula.
  3. Fold in the fresh parsley, black pepper, and lemon zest. Transfer the mixture to a glass jar and let it sit at room temperature for at least 30 minutes to allow the marinade to penetrate the cheese and olives.