1 pound feta (preferably Greek), rinsed and drained
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon black pepper
1/2 cup bottled roasted red peppers, chopped
20 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
4 tablespoons extra-virgin olive oil
Accompaniment: lemon wedges; toasted pita wedges or crusty bread
Garnish: chopped fresh parsley leaves
Preheat broiler.
Cut cheese into 1/2-inch-thick slices and divide evenly among 8 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
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