Amazingly Easy Greek Dip with Tomatoes and Feta

Ingredients

• 1-2 T olive oil
• 4 cups diced tomatoes
• 8 oz. block Feta cheese, crumbled
• 1/4 – 1/2 cup sliced green onion
• 2-3 tsp. Greek Seasoning
• Toasted pita bread, bread, or flatbread for serving

Directions

1. If you’re serving pita alongside, slice the pita rounds into eighths, arrange them on a baking sheet, and toast them in a hot oven or toaster oven until the edges are just beginning to color. Stay close, because at 400F/200C, pita can be ready in 5 minutes or less.
2. Pour enough olive oil into the serving dish to lightly coat the bottom. An oval dish measuring 12 inches long and 8 inches across at the widest point works well. Trim away the stem ends of the tomatoes, cut the tomatoes into 1/2 inch slices, and chop each slice into small dice. If the tomatoes are especially juicy, set them in a colander in the sink for a brief drain.
3. Spoon the tomatoes over the olive oil in an even layer. Scatter the crumbled Feta across the top. For a little tomato to show through, use a fork to lightly nudge the layers together without mashing them. Thinly slice as much green onion as you’d like, sprinkle it over the Feta, and finish with Greek Seasoning.
4. Bring it to the table with toasted pita bread, bread, or flatbread, or serve it as a salad to eat with a fork. This is not the best candidate for chilling, since cold tomatoes lose flavor, so it is nicest served right away.