Roasted Castelvetrano Olive and Feta Salad
Ingredients
- 12 ounces feta cheese, cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 5 sprigs fresh oregano
- 1 teaspoon crushed chili pepper flakes
- Kosher salt
- 3/4 pound whole Castelvetrano olives (about 2 1/4 cups)
- 1 head fresh garlic, peeled into individual cloves
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