Description
A simple Mediterranean dish where creamy baked feta is surrounded by juicy roasted tomatoes and briny olives, all flavored with olive oil, garlic, and herbs. Perfect as an appetizer, side dish, or light meal served with crusty bread.
Ingredients
- 1 block feta cheese (about 7–8 oz)
- 1 cup cherry or grape tomatoes
- 1/2 cup olives (Kalamata or mixed olives)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped
- Crusty bread for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Place the block of feta cheese in the center of a small baking dish.
- Scatter the cherry tomatoes and olives around the feta.
- Drizzle the olive oil over the feta, tomatoes, and olives.
- Sprinkle the minced garlic, dried oregano, black pepper, and red pepper flakes evenly over the dish.
- Bake for 20–25 minutes until the tomatoes soften and burst and the feta becomes warm and slightly golden.
- Remove from the oven and sprinkle fresh chopped parsley over the top.
- Serve immediately with slices of crusty bread for dipping and scooping.
Notes
- Add sliced red onions or roasted bell peppers for extra flavor and color.
- A squeeze of fresh lemon juice after baking brightens the flavor.
- Mix the baked feta and tomatoes with cooked pasta for a quick main dish.
- Try herbs like thyme, basil, or rosemary for different flavor variations.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes or microwave small portions for 30–40 seconds.
- Leftovers can also be enjoyed cold as a spread on toasted bread.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
