We have an herb garden in our tiny backyard and it's thriving to say the least. I have collected recipes for specific herbs that I like to use when it's time to harvest a plant and this one is my go-to for oregano. Although this dish is oregano heavy don't let that intimidate you. It's perfectly balanced by the other ingredients and you will be pleasantly surprised. A plus to me is how quick and easy it is to prepare. Just make sure you have some good crusty bread to sop up any remaining olive oil. Enjoy!
- 8 oz / 227g feta
- 8 oz kalamata olives, pitted
- ⅓ cup fresh oregano leaves, plucked
- 2 lemons
- ¼ cup olive oil
- freshly ground black pepper
Cut the feta into small cubes, roughly the size of your olives, but no bigger. In a bowl or small platter, place the feta and olives and sprinkle evenly with the oregano leaves. Zest one lemon over the dish evenly (avoid getting the white bitter pith of the lemon, only the yellow skin). Then peel and thinly sliver the second lemon (again, try to minimize pith) sprinkle over the salad. Drizzle about ¼ cup of olive oil evenly over the salad, add several grinds of pepper, and the juice of one lemon.