Mediterranean Baked Feta With Olives And Tomatoes

Marco Verch (CC-BY)


  • 10.5 oz Greek feta
  • 2-3 cups cherry tomatoes
  • 1 cup olives of choice (green, Kalamata)
  • 1/4 cup thinly sliced red onions
  • 1 zest & juice lemon
  • 2-3 cloves garlic thinly sliced
  • 2-3 sprigs of basil
  • 2-3 sprigs oregano
  • ½ to 1 cup extra virgin olive oil
  • 1 tablespoon chili flakes
  • Kosher salt to taste
  • Pepper to taste


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  1. Preheat oven to 400 F degrees.
  2. Place feta blocks in an oven-safe baking dish.
  3. Pile the olives and cherry tomatoes on top of feta bocks. If it doesn’t all fit, you can place some tomatoes on top of olives or other tomatoes or vice versa. Don’t be afraid to double layer.
  4. Place lemon peel, red onions, garlic slices, and herbs on top of feta and olive & tomato mixture.
  5. Whisk olive oil and lemon juice together and poor all over baking dish.
  6. Sprinkle chili flakes, salt and pepper all over baking dish mixture.
  7. Bake for 20-30 minutes, until the cheese has softened, and the tomatoes are roasted.
  8. Serve with bread that can soak up the olive oil mixture, as it will come out bursting with flavor, you’ll want to eat it with a spoon. Enjoy!

Servings: 8

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