Baked Feta with Tomatoes, Olives and Oregano | Christopher Kimball’s Milk Street | Recipes, TV and C

Ingredients

• ⅓ cup extra-virgin olive oil
• 1 ¼ teaspoons Aleppo pepper, divided, or ½ teaspoon red pepper flakes, divided
• ½ teaspoon dried oregano
• Kosher salt and ground black pepper
• 1 pint cherry or grape tomatoes, halved
• 1 medium red onion, halved and sliced ¼ inch thick
• ⅓ cup pitted Kalamata olives, chopped
• 1 pound feta cheese, sliced ¾ inch thick (see headnote)
• 3 tablespoons chopped fresh oregano