1 cup cherry tomatoes, halved 1/3 cup chopped, pitted Kalmata olives 1 clove garlic, minced 1/4 cup thinly sliced red onion (oops, I forgot this) 2 tablespoons finely-chopped fresh flat-leaf parsley, divided 1 teaspoon dried oregano 1 teaspoon olive oil Freshly ground black pepper 1 8- to 10-ounce block feta Crackers, flatbread*, pita chips, or crostini, for dipping