It’s quick and easy and bursting with bright and bold Mediterranean flavors!
Baked feta is roasted to perfection with tomatoes, olives, fresh herbs and olive oil. Learn how to swap in all sorts of other seasonal and colorful fruits and veggies too!
Baked feta dish with cherry tomatoes, garlic, basil, oregano and lemon peel. Post-oven. Overhead shot up close.
Why this Recipe Works
Roasting tomatoes! Bring out their natural sweetness and concentrates their flavor.
All the flavors! The sweet cherry tomatoes, the richly bitter olives, the spicy chili flakes and the tart lemon nicely balance the salty feta.
That bright pop! The acidity in the lemon balances the salty rich feta and makes our dish really pop!
Versatile! Adapt the topping of this baked feta to every single season and make year round (ideas below)!
Low maintenance and highly impressive! Perfect for entertaining or a weeknight dish.
How to Make this Recipe
Place a big chunk or two of feta on a baking dish, top with cherry tomatoes, olives, fresh herbs, lemon, garlic, drizzle olive oil over all and let the oven do the rest of the work. No fancy cooking skills required and lots of fancy flavors to be enjoyed. Done and done!
I left the measurements slightly loose, as it’s an add-as-many-olives-and-cherry-tomatoes-as ya-wanna kinda situation.
The dish both doubles and halves beautifully! Make as much or as little as you want.
Step-by-Step Process Shots
In process shot baked feta shot! Feta in a baking dish with cherry tomatoes.add feta and tomatoes
In process baked feta shot! Feta in a baking dish with tomatoes, droewsh herbs, lemon zest and garlic; overhead shot.and olives, herbs, garlic and lemon zest
In process baked feta shot! Feta and all the toppings have been adding to a baking dish – pre-oven.drizzle with olive oil, chili flakes, salt and pepper and all done!
Motto all summer long: all the colorful cherry tomatoes all the time!
But then I wanted to bake feta in the winter and swapped the cherry tomatoes for blood oranges and it was FABULOUS!!! See other topping suggestion below.
Baked feta with olive, blood oranges and dill; overhead shot pre-oven.
Post oven Baked feta dish! With olives, blood orange and dill; overhead shot.
Baked Feta Topping Variations
Feta: can swap for Haloumi
Tomatoes: No cherry tomatoes? No problem! Dice up larger tomatoes or swap them all together for: sun-dried tomatoes, roasted peppers, onions, blood orange, grapes, figs, and/or get creative and add anything ya want!
Herbs: swap in thyme, parsley or any other fresh herbs.
Spices: cumin, cayenne, paprika and more are all welcome to be added in.
Cooks Tips
Flavor the oil with herbs and spices you love! Get playful and experiment.
Store any leftover feta in the remaining oil up to 3 days in the fridge.
If you’re dairy free just skip the feta!
Serving suggestion: toasted bread.
Note: I keep the stems on the cherry tomatoes for presentation purposes and as an any easy way for guests to grab these cherry tomato beauties with their fingers but to de-stem or not is up to YOU!
Baked Feta with Cherry Tomatoes & Olives
The ultimate baked feta appetizer with tomatoes, olives and fresh herbs! It’s quick and easy and bursting with bright and bold Mediterranean flavors! Learn how to swap in all sorts of other baked feta toppings too!
Ingredients
10.5 oz Greek feta
2-3 cups cherry tomatoes stemmed or de-stemmed
1 cup olives
1 zest & juice lemon
2-3 cloves garlic thinly sliced
3-4 sprigs basil
2-3 sprigs oregano
1/2-1 cup extra virgin olive oil
1 tablespoon chili flakes
kosher salt to taste
pepper to taste
Instructions
Preheat oven to 400 F degrees.
Place feta blocks in a baking dish.
Pile the olives and cherry tomatoes on top of feta bocks. If it doesn’t all fit you can place some tomatoes on top of olives or other tomatoes or vie versa. Don’t be afraid to double layer.
Place lemon peel, garlic slices, and herbs (basil & oregano) on top of feta and olive & tomato mixture.
Whisk olive oil and lemon juice together and poor all over baking dish.
Sprinkle chili flakes, salt and pepper all over baking dish mixture.
Bake for 20-30 minutes, until the cheese has softened and the tomatoes are roasted.
Serve with bread that can soak up the olive oil mixture, as it will come out bursting with flavor you’ll want to eat it with a spoon. Enjoy!
Notes
Flavor the oil with herbs and spices you love! Get playful and experiment.
Store any leftover feta in the remaining oil up to 3 days in the fridge.
If you’re dairy free just skip the feta!
Serving suggestion: toasted bread.
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