Baked feta cheese with tomato and olives

1 cup cherry tomatoes, halved
1/3 cup Kalamon olives, pitted and halved
1 clove of garlic, chopped
¼ cup thinly sliced red onion
2 tbsp. chopped parsley leaves, separated
1 tsp. oregano
1 tsp. olive oil
freshly ground pepper
280 gr CHELMOS feta cheese
Crackers, bread sticks for dipping
Mix all ingredients (tomatoes, olives, onion, garlic, 1 tbsp. parsley, oregano, olive oil and some freshly ground pepper) in a bowl.
Preheat oven grill to medium/high heat.
Place a block of feta cheese in the middle of a piece of aluminum foil.
Add tomato mixture to the top of feta.
Crimp the aluminum foil around the edges, so that the liquor will not exude from it.
Grill for 15 minutes so that it gets warm and then place it on a plate.
Repeat the whole procedure for the rest of the feta blocks.

Feta will not melt.
It will get warmed and softened.
Garnish with parsley and serve it with the bread sticks.
Once it has cooled it is firm again.
Place it then back to the over in order to get warm.