If olives are not pitted, pit them and halve larger olives. Roughly chop sun-blushed cherry tomatoes into bite-sized pieces if they are whole. Place olives and chopped tomatoes in a medium mixing bowl.

Mince garlic and herbs

Finely mince the garlic cloves and add to the bowl. Strip oregano and thyme from stems and finely chop the oregano; add both herbs to the bowl with lemon zest and freshly ground black pepper.

Dressing & Finishing

Make dressing

In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, honey and crushed red pepper flakes. Whisk or shake until emulsified. Taste and adjust seasoning; add 1/4 tsp sea salt and more pepper if needed.

Combine and marinate

Pour the dressing over the olive and tomato mixture. Toss gently until everything is evenly coated. Crumble the feta over the top and fold through gently, leaving some visible on top for presentation. Stir in chopped parsley.

Rest

Let the mixture sit at room temperature for 20–30 minutes to allow flavors to meld. If preparing ahead, cover and refrigerate for up to 4 hours, then bring back to room temperature 15 minutes before serving.

Serve

Transfer to a serving bowl, finish with a light drizzle of extra-virgin olive oil and a sprinkle of additional chopped parsley or lemon zest if desired. Serve with toasted ciabatta or baguette slices on the side.