Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz (225 g) block feta cheese
- 2 cups (about 10 oz / 280 g) cherry or grape tomatoes
- 1 cup (140 g) pitted Kalamata olives, drained
- 3 cloves garlic, thinly sliced
- 3 tbsp extra-virgin olive oil
- 1 tsp dried oregano (or 2 tsp fresh, chopped)
- 1/4 tsp red pepper flakes (optional)
- Freshly ground black pepper
- 2 tbsp chopped fresh basil or parsley, for serving
- Crusty bread, pita, or crackers, for serving
Do This
- 1. Heat oven to 400°F (200°C). Place a whole block of feta in the center of a small baking dish.
- 2. Scatter cherry tomatoes, Kalamata olives, and sliced garlic all around the feta.
- 3. Drizzle everything with olive oil, then sprinkle with oregano, red pepper flakes (if using), and black pepper.
- 4. Roast uncovered for 20–25 minutes, until the feta is very soft and the tomatoes are blistered and juicy.
- 5. Optional: Broil for 2–3 minutes to lightly brown the top of the feta.
- 6. Remove from the oven, rest 5 minutes, then top with fresh basil or parsley.
- 7. Serve warm, spooning feta, tomatoes, and olives over slices of crusty bread or pita.
Why You’ll Love This Recipe
- It turns a simple block of feta into a luxurious, warm, spoonable dip with almost no effort.
- Everything bakes in one dish, making prep and cleanup blissfully simple.
- Perfect for entertaining: it looks impressive but is ready in just over 30 minutes.
- Versatile and forgiving: great with bread, pita, vegetables, or as a topping for pasta or grains.
Grocery List
- Produce: Cherry or grape tomatoes, garlic, fresh basil or parsley, optional lemon.
- Dairy: Block feta cheese (sheep’s milk or cow’s milk, not crumbled).
- Pantry: Kalamata olives, extra-virgin olive oil, dried oregano, red pepper flakes, black pepper, crusty bread or pita.
Full Ingredients
For the baked feta
- 8 oz (225 g) block feta cheese, drained and patted dry
- 2 cups (about 10 oz / 280 g) cherry or grape tomatoes
- 1 cup (140 g) pitted Kalamata olives, drained (whole or halved)
- 3 cloves garlic, thinly sliced
- 3 tbsp extra-virgin olive oil
- 1 tsp dried oregano or 2 tsp fresh oregano, finely chopped
- 1/4 tsp red pepper flakes (optional, for gentle heat)
- 1/4 tsp freshly ground black pepper (or to taste)
For garnish and serving
- 2–3 tbsp chopped fresh basil or flat-leaf parsley
- 1 tsp finely grated lemon zest (optional, for brightness)
- Crusty bread, baguette slices, warm pita, or sturdy crackers
- Optional: extra drizzle of olive oil and a pinch of flaky sea salt, to finish
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your dish
Preheat your oven to 400°F (200°C) with a rack in the middle position. Lightly oil a small oven-safe baking dish, gratin dish, or 8-inch (20 cm) cast-iron skillet with a few drops of olive oil. You want a dish that fits the feta snugly with the tomatoes and olives surrounding it in a single, cozy layer. This helps everything roast evenly and encourages the tomatoes to release their juices.
Step 2: Arrange the feta, tomatoes, and olives
Place the whole block of feta in the center of the prepared dish. Scatter the cherry tomatoes and Kalamata olives all around the feta, filling in any gaps. Tuck the sliced garlic in among the tomatoes and olives so it is mostly nestled in the juices as they cook; this keeps it from burning and gives you soft, sweet, roasted garlic pieces.
Step 3: Season generously
Drizzle the feta, tomatoes, and olives with the 3 tbsp olive oil, making sure the top of the feta gets some oil so it can brown slightly. Sprinkle the oregano, red pepper flakes (if using), and black pepper</strong) evenly over the whole dish. Feta and olives are already salty, so you typically do not need additional salt at this stage. If your feta is unusually mild, you can add a very light pinch of salt to the tomatoes only.
Step 4: Roast until soft, bubbly, and fragrant
Transfer the dish to the oven and bake for 20–25 minutes, until the tomatoes have burst and released their juices, the olives look slightly wrinkled, and the feta is very soft and starting to look puffy around the edges. The olive oil and tomato juices should be bubbling gently around the cheese. At this point, the feta should be easily spoonable when pressed with the back of a spoon.
Step 5: Optional broil for golden color
If you would like a lightly browned top on the feta, switch the oven to broil. Broil the dish on the middle rack for 2–3 minutes, watching closely so the cheese does not burn. You are aiming for a few golden spots on top of the feta and some extra blistering on the tomatoes. As soon as it looks nicely browned in places, remove the dish from the oven.
Step 6: Add fresh garnish and rest
Let the baked feta rest on a heatproof surface for 5 minutes. This short rest allows the bubbling oil and tomato juices to settle slightly while the cheese stays warm and creamy. Sprinkle over the chopped basil or parsley and, if using, the lemon zest. If you like a richer finish, add a small extra drizzle of olive oil and a tiny pinch of flaky sea salt over the tomatoes only, tasting first so it does not become too salty.
Step 7: Serve warm and enjoy
Serve the baked feta straight from the baking dish while it is still warm and spoonable. Bring it to the table with plenty of crusty bread, baguette slices, warm pita, or crackers for scooping. To eat, use a spoon to break into the feta, mixing it slightly with the roasted tomatoes, olives, garlic, and pan juices, then pile the mixture onto bread or pita. This dish is also excellent spooned over cooked pasta, couscous, or grains as a quick main.
Pro Tips
- Use block feta, not crumbled: Crumbled feta will melt into the sauce instead of becoming a soft, scoopable centerpiece. Look for a firm block packed in brine.
- Choose a snug baking dish: If the dish is too large, the oil and juices spread out and may burn. A smaller dish keeps everything saucy and flavorful.
- Balance the salt: Feta and olives vary in saltiness. Taste an olive and a tiny piece of feta before seasoning, and skip added salt if they are already very salty.
- Ripe, sweet tomatoes are best: The juicier and sweeter your cherry tomatoes, the richer and more flavorful the pan sauce will be.
- Serve immediately: Baked feta is at its best when warm, when the cheese is soft and spreadable and the tomatoes are still bubbly.
Variations
- Spicy Mediterranean version: Increase red pepper flakes to 1/2 tsp, add 1–2 tbsp capers, and finish with a squeeze of fresh lemon juice just before serving.
- Hearty chickpea bake: Add 1 cup (about 170 g) canned chickpeas (drained and rinsed) to the tomatoes and olives before baking for extra protein and texture.
- Herb-forward version: Swap oregano for a mix of fresh thyme and rosemary, and finish with extra chopped parsley for a very aromatic dish.
Storage & Make-Ahead
This dish is best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to an oven-safe dish and warm at 325°F (165°C) for 10–15 minutes, until the feta is soft and the tomatoes are heated through. You can also gently reheat it on the stovetop in a small skillet over low heat, adding a splash more olive oil if it looks dry. This recipe is not ideal for freezing, as the texture of the tomatoes and feta can change. For make-ahead prep, you can assemble the dish (without baking) up to 8 hours in advance, cover, refrigerate, then bake just before serving, adding a couple of extra minutes to the cook time if going straight from the fridge.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe, without bread): about 290 calories, 25 g fat, 8 g protein, 6 g carbohydrates, 2 g fiber, 4 g sugar, and 700–800 mg sodium. Values will vary based on the exact feta, olives, and amount of bread or pita served alongside.
