Mediterranean Baked Feta (Printable)

Warm feta baked with cherry tomatoes, olives, fresh herbs, and olive oil for a flavorful Mediterranean dish.

# What You 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:

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 -
  • It transforms five minutes of prep into something that tastes like it came from a hidden neighborhood gem
  • The way the feta gets soft and almost velvety in the oven makes it impossibly spreadable on warm bread
02 -
  • Using crumbled feta instead of a block will dry out and become grainy rather than developing that luxurious, creamy texture
  • Crowding the vegetables too tightly prevents them from roasting properly, so give them some room to breathe around the cheese
03 -
  • Pat the tomatoes dry if they're especially juicy from the package to avoid making the dish too watery
  • Room temperature feta bakes more evenly than cold straight from the fridge

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