INGREDIENTS
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24 cherry tomatoes (preferably heirloom)
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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1/4 teaspoon red pepper flakes
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Kosher salt
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2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup)
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1 tablespoon black olive paste
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Flaky sea salt
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1/4 cup fresh mint, torn