Ingredients
Olive oil, for greasing and drizzling
2 chillies, finely sliced
2 x 200g feta cheese, drained
freshly ground black pepper

Ingredients for the salad
2 tbsps extra virgin olive oil
1 tbsps red wine vinegar
½ garlic clove, minced or very finely chopped
1 tsp dried oregano
1 small red onion, finely sliced
1 cucumber, peeled, seeds removed, quartered and sliced
150g cherry tomatoes, cut into halves or quarters, depending on size
100g Kalamata olives, pitted and halved
sea salt and freshly ground black pepper

Method
Start with your onions.  Whisk together the oil, vinegar, garlic and oregano in a bowl large enough for the whole salad and add the onion.  Put to one side

Preheat the oven to 200c.

Lightly oil a large sheet of foil and put the feta on the foil.  Top with the sliced chillies and some freshly ground black pepper.

Make a foil parcel and put into a lipped baking tray. Cook for 20 minutes.

To the onions, add the cucumber, tomatoes, olives and with salad servers or spoons, toss to combine.  Check the seasoning and adjust if necessary to taste; remembering that the feta is salty. 

Remove the feta from the oven cut into chunks and put the cheese, chillies and any juice also into the salad.  Toss together.