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Roasted Castelvetrano Olive and Feta Salad

  • Yield: 6 servings
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  • 12 oz Feta cheese, cut into 1-inch cubes
  • 1/4 cup Extra-virgin olive oil
  • 2 tbsp Freshly squeezed lemon juice
  • 5 sprigs Fresh oregano
  • 1 tsp Crushed chili pepper flakes
  • Kosher salt
  • 3/4 lb whole Castelvetrano olives
  • 1 head Garlic, peeled into individual cloves


  1. Preheat the oven to 350°F.
  2. Arrange the feta cheese on a serving dish and set aside.
  3. In a medium baking dish, stir together the olive oil, lemon juice, 3 sprigs of oregano, chili flakes and salt. Add the olives and peeled garlic to the dish and toss gently to coat.
  4. Roast for 20 minutes, until the olives are hot and the garlic is tender.
  5. Discard the oregano sprigs and pour the warm contents over the prepared feta cheese.
  6. Sprinkle with the remaining oregano leaves from the 2 sprigs of oregano.
  7. Serve warm with toasted pita or naan bread.


Recipe adapted from