BrightRX: Seared Feta with Roasted Chili Tomatoes and OlivesRecipe by: Danielle Campbell
February’s BrightRX is dedicated to hearty, soul-warming dishes. Cook them up on a snowy Sunday or lazy afternoon with loved ones. There’s a science behind why we eat warm foods in winter. They are comforting, of course, but they are also better for our bodies. In ancient Indian medicine, ayurveda, eating warm foods in winter is believed to aid digestion. The digestive system has to work less to warm up and break down foods. So take a break and give your body a break, and enjoy these delicious recipes designed for winter warmth.
- 1 lb cherry tomatoes
- 1/2 cup Castelvetrano olives, pitted
- 3/4 cup of Brightland AWAKE olive oil
- 1-2 Tbsp Calabrian chili’s (depending on spice preference)
- 1 Tbsp red wine vinegar
- 1 head of garlic, halved
- 3 sprigs oregano, divided
- 3/4 tsp kosher salt
- 1/3 tsp black pepper
- 12-16 oz block of feta cheese, cut into half inch pieces
- 1 egg, beaten
- 1/2 cup Panko bread crumbs
- 1 Preheat oven to 350 degrees.
- 2 Add tomatoes, olives, garlic and 2 sprigs of oregano to a large baking dish. Season with salt and pepper.
- 3 Mix 1/2 cup olive oil (reserving 1 cup) , Calabrian chilis and red wine vinegar in a small bowl.
- 4 Pour mixture over tomatoes and olives. Bake 40-50 minutes until tender and bursting.
- 5 Add egg and Panko to 2 medium bowls. Dip feta in egg letting the excess run off. Dredge feta in panko pressing gently to adhere.
- 6 Heat remaining cup of olive oil in a skillet over medium heat. Add feta and cook about 3 minutes per side until golden brown.
- 7 Transfer to a plate, spoon tomatoes and olives over feta with some pieces of the roasted garlic and garnish with fresh oregano leaves. Serve with grilled bread and flaky salt.