Baked Feta with Tomatoes and Olives brings a burst of Mediterranean sunshine straight to your table, marrying creamy, tangy cheese with sweet, roasted tomatoes and briny olives. Every spoonful feels like a mini vacation, from the tender chunks of feta melting into silky pools to the juicy jewels of tomato popping on your tongue. It’s the kind of dish that greets you with a warm hug, beckoning you to grab a slice of crusty bread and dive right in. This recipe is so straightforward, even a beginner home cook can pull it off with confidence—no fancy kitchen gadgets required. All you need is a trusty baking dish, a block of quality feta, and a handful of vibrant ingredients to transform your weeknight dinner or next gathering into something truly special.
What makes this dish even more irresistible is its ease and versatility. In just 10 minutes of hands‐on prep time followed by a quick 30 minutes in the oven (plus a brief 5‐minute rest), you’ll have a stunning appetizer or main course that looks like it took hours to create. At around 400 calories per serving, it’s also a balanced and satisfying option when you want something indulgent yet not overly heavy. Whether you’re hosting friends for a casual tapas night or simply craving a cozy solo supper, this baked feta ensemble fits seamlessly into any menu. With a sprinkle of fresh basil on top, you’ll add a final pop of color and herbaceous aroma that elevates every bite. Gather your ingredients, warm up your oven, and let’s dive into this delightful Mediterranean treat!
KEY INGREDIENTS IN BAKED FETA WITH TOMATOES AND OLIVES
Before we roll up our sleeves and preheat the oven, let’s chat about the stars of this show. Each component plays a crucial role, layering textures and flavors until you’re left with a harmonious dish that’s as beautiful to look at as it is to eat.
- Feta cheese
Creamy and tangy, this block of cheese forms the rich centerpiece. As it bakes, it softens and develops golden-brown edges, creating a luscious dipping surface for bread.
- Cherry tomatoes
Sweet and juicy, these halved gems roast quickly, bursting open to release their concentrated flavor. They add a vibrant pop of color and natural sweetness that balances the saltiness of the feta.
- Kalamata olives
Briny and robust, these olives lend a savory depth. Their firm texture contrasts nicely with the softened tomatoes and cheese, providing a bold, earthy note.
- Garlic
Minced garlic infuses the entire dish with its aromatic punch. As it bakes, it mellows and sweetens, weaving through each bite for irresistible savoriness.
- Olive oil
A generous drizzle of extra-virgin olive oil helps everything roast to perfection, encouraging caramelization on the tomato skins and adding a silky finish to each mouthful.
- Oregano
Fresh or dried, oregano provides an herbal lift that transports you straight to a sun-drenched Greek isle. It brightens the dish and ties the Mediterranean flavors together.
- Red pepper flakes
Optional but highly recommended if you like a gentle kick. These flakes spark heat that plays off the creamy feta and sweet tomatoes, waking up your palate.
- Freshly ground black pepper
Just a few twists add a warm, peppery layer that enhances all the other ingredients without overpowering them.
- Fresh basil leaves
Garnished on top, basil brings a final note of freshness. Its sweet, minty aroma cuts through the richness and adds vibrant green flecks.
- Crusty bread or pita
Essential for scooping up every last bit, a sturdy loaf or warm pita makes serving interactive and fun. Tear off a piece, dip it into the melted cheese and juices, and savor each delicious moment.
HOW TO MAKE BAKED FETA WITH TOMATOES AND OLIVES
Let’s turn these wonderful ingredients into your new favorite crowd-pleaser. The process is simple and almost meditative—layer, sprinkle, bake, and enjoy. Follow these steps to ensure perfectly roasted tomatoes, gooey feta, and briny olives in one irresistible dish.
1. Preheat your oven to 400°F (200°C). This high heat ensures the tomatoes will blister beautifully and the feta will warm through, developing those coveted golden edges.
2. In a small to medium-sized baking dish, place the block of feta in the center. Positioning it front and center allows the cheese to soften evenly as everything around it roasts.
3. Surround the feta with halved cherry tomatoes and pitted olives, creating a colorful border. This arrangement helps the ingredients mingle as they cook, so every bite has a bit of everything.
4. Sprinkle the minced garlic over the feta and tomatoes. Distribute it evenly so that it can infuse each component with its aromatic flavor as it bakes.
5. Drizzle olive oil generously over the entire dish. Make sure the feta, tomatoes, and olives are well coated—this oil is what helps them caramelize and develop those irresistible, slightly crisp edges.
6. Sprinkle chopped oregano leaves and red pepper flakes on top, then finish with a few turns of freshly ground black pepper. These seasonings will blossom in the heat, releasing their herbal and spicy notes.
7. Bake for 25–30 minutes, or until the tomato skins are blistered and starting to burst, and the feta shows golden-brown flecks around the edges. Keep an eye on it so the cheese doesn’t overbake.
8. Remove the dish from the oven and allow it to cool slightly for about 5 minutes. This rest helps the flavors settle and prevents burning your tongue when you dig in.
9. Garnish with fresh basil leaves, adding a final burst of color and aroma. Serve warm with crusty bread or pita on the side for dipping into the creamy, flavorful juices.
SERVING SUGGESTIONS FOR BAKED FETA WITH TOMATOES AND OLIVES
When it comes time to serve, treat this dish as the centerpiece of a casual gathering or the star of your dinner table. The warm, melty cheese paired with sweet tomatoes and briny olives is inherently communal—you want everyone leaning in, grabbing bread, and sharing stories. Consider setting up a rustic board with complementary nibbles like sliced cucumbers, roasted peppers, or marinated artichokes. A few small bowls of extra olives and a drizzle of good olive oil on the side give guests the freedom to customize each bite. A chilled glass of crisp white wine or a light rosé pairs wonderfully, cutting through the richness of the cheese while echoing the stone-fruit notes of the tomatoes. For a heartier meal, serve alongside grilled chicken or fish, or make it the centerpiece of a light vegetarian lunch with a side of mixed greens.
- Serve on a wooden board surrounded by small bowls of additional olives, cherry tomatoes, and fresh herbs for a rustic, shareable spread.
- Pair with a crisp white wine or fruity rosé to complement the tangy feta and sweet roasted tomatoes, elevating the Mediterranean vibes.
- Offer as a light lunch by plating alongside a simple green salad dressed with lemon and olive oil for a balanced midday meal.
- Transform into a brunch feature by topping with a poached egg or two—letting the yolk mingle with the warm, melty cheese creates dreamy, velvety richness.
HOW TO STORE BAKED FETA WITH TOMATOES AND OLIVES
You might find yourself wanting leftovers (or saving some for later!), and fortunately, this dish keeps its charm even after it’s cooled. Proper storage ensures the tomatoes stay juicy, the feta retains its creaminess, and the olive oil doesn’t turn rancid. When stashing your baked feta creation, make sure to let it come to room temperature first; trapping heat can lead to excess condensation, which dilutes the flavors. Store the entire dish—or individual portions—in an airtight container. If you know you’ll want to reheat only a bit at a time, consider transferring smaller servings into separate containers to avoid reheating the whole batch repeatedly. The key is to maintain moisture without sogginess, so a tight seal is essential.
- Refrigerate in an airtight container for up to 3 days, ensuring the tomatoes and feta retain their texture.
- Reheat gently in the oven at 350°F (175°C) for 10–15 minutes until warmed through, preserving that fresh-baked character.
- Freeze individual portions in freezer-safe containers for up to one month—defrost overnight in the fridge and reheat slowly to prevent the cheese from becoming crumbly.
- Store garnishes separately, keeping basil leaves or extra olive oil in small containers so you can freshen up the dish before serving again.
CONCLUSION
Baked Feta with Tomatoes and Olives has swiftly become one of those recipes you’ll bookmark and revisit again and again. From the moment you sprinkle garlic over the block of cheese to the precise second you pull the bubbling dish from the oven, every step is brimming with anticipation. This dish offers a delightful sensory journey—tangy, creamy feta mingles with the sweetness of blistered tomatoes and the satisfying bite of Kalamata olives. The herbs and olive oil weave everything together, resulting in a rustic yet elegant appetizer or main course that looks as good as it tastes. Best of all, with just 10 minutes of prep and a 30-minute bake time, it’s a breeze to pull together, whether you’re entertaining a crowd or treating yourself to a solo Mediterranean-inspired feast. With roughly 400 calories per serving, it strikes the perfect balance between indulgent and approachable, making it ideal for busy weeknights or leisurely weekends.
Feel free to print this article and save it for later—tuck it into your recipe binder or keep a digital copy on your phone so you can whip it up whenever the mood strikes. You’ll also find a FAQ section below that addresses common questions about ingredient swaps, reheating tips, and creative add-ins. If you decide to give this recipe a try, leave a comment sharing your experience, questions, or any twists you added to make it uniquely yours. I’m always eager to hear how home cooks personalize the dish, so don’t hesitate to reach out if you need help along the way or just want to swap tips. Happy baking and happy dipping!
Baked Feta with Tomatoes and Olives
Description
This dish bursts with Mediterranean flavors, featuring creamy feta, sweet roasted tomatoes, and vibrant olives. Serve warm with crusty bread for a delightful experience.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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In a small to medium-sized baking dish, place the block of feta in the center.
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Surround the feta with halved cherry tomatoes and olives.
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Sprinkle the minced garlic evenly over the feta and tomatoes.
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Drizzle the olive oil over the entire dish, ensuring the feta, tomatoes, and olives are well coated.
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Sprinkle oregano leaves and red pepper flakes over the top, followed by a few turns of freshly ground black pepper.
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Place the dish in the preheated oven and bake for 25-30 minutes, or until the tomatoes are bursting and the feta is starting to brown on the edges.
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Remove from the oven and allow to cool slightly.
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Garnish with fresh basil leaves, then serve warm with crusty bread or pita on the side for dipping.
Note
- Baked Feta with Tomatoes and Olives is a versatile dish that can be served as an appetizer or main course.
- Play with different olive varieties to cater to different taste preferences.
- This rustic dish is perfect for sharing at a gathering or as part of a Mediterranean-themed meal.
- Experiment with adding different herbs such as thyme or rosemary for additional flavor layers.
