Mediterranean Baked Feta (Printable version)

A warm dish of baked feta, cherry tomatoes, olives, and herbs dressed with olive oil, perfect as a starter.

# What You'll Need:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 9 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 2 cloves garlic, thinly sliced

→ Olives & Aromatics

05 - 2 oz Kalamata olives, pitted
06 - 2 tbsp fresh oregano leaves (or 1 tsp dried oregano)
07 - 1 tbsp fresh thyme leaves

→ Pantry

08 - 3 tbsp extra virgin olive oil
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp red chili flakes (optional)
11 - Zest of 1 lemon

→ To Serve

12 - Crusty bread or pita (gluten-free if needed)

# How to Prepare:

01 - Preheat the oven to 400°F.
02 - Place the feta block in the center of a small ovenproof dish or skillet.
03 - Surround the feta with cherry tomatoes, red onion slices, garlic, and olives.
04 - Sprinkle the oregano, thyme, black pepper, and chili flakes (if using) over the cheese and vegetables.
05 - Drizzle everything generously with olive oil.
06 - Bake for 20–25 minutes, until the feta is soft and lightly golden, and the tomatoes are blistered.
07 - Remove from the oven, top with fresh lemon zest, and serve immediately with warm bread or pita.

# Expert advice:

01 -
  • The creamy feta becomes this luxurious spreadable texture while the tomatoes turn into sweet little bursts of juice
  • Everything cooks in one dish so you spend more time with guests and less time at the sink
02 -
  • I once used pre-crumbled feta and it dried out completely so please buy the block
  • The resting time after baking matters because the sauce thickens up slightly and gets even better
03 -
  • Let the dish sit for about 5 minutes after baking so the sauce has time to come together
  • Use a zester not a grater for the lemon so you get those beautiful fragrant strips without any bitter pith

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