Introduction
If you’re looking for a dish that’s simple to prepare yet bursting with Mediterranean flavors, this Baked Feta with Tomatoes and Olives is the perfect recipe. With creamy feta, juicy cherry tomatoes, and briny olives all baked together until golden, this dish combines bright flavors with rich textures. It’s perfect as a starter, a dip for crusty bread, or even as a side dish to your favorite Mediterranean meal. The blend of fresh herbs and extra virgin olive oil elevates this dish, giving it a beautiful, rustic feel.
Why This Recipe is Perfect for You
This recipe is great for anyone who loves fresh, bold flavors but doesn’t want to spend hours in the kitchen. It’s easy to assemble and requires minimal ingredients, but the result is an impressive dish that’s full of flavor. With the combination of creamy feta, sweet roasted tomatoes, and savory olives, it’s a versatile recipe that’s perfect for entertaining guests or enjoying as part of a casual dinner.
Ingredients
- 8 oz block of feta cheese
- ½ cup cherry tomatoes, halved
- ½ cup pitted kalamata olives, halved
- ½ cup pitted Castelvetrano olives, halved
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon fresh oregano, roughly chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, roughly chopped (or 1 teaspoon dried)
- 1 tablespoon fresh basil, roughly chopped (or 1 teaspoon dried)
Directions
1. Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease or butter a small baking dish, such as an au gratin dish. This will help the feta soften and meld with the other ingredients while baking.
2. Assemble the Dish
Place the block of feta cheese in the center of the prepared baking dish. Arrange the halved cherry tomatoes and both types of olives—kalamata and Castelvetrano—around the feta. The contrast between the tangy kalamata and buttery Castelvetrano olives adds depth to the dish.
3. Drizzle and Season
Drizzle the entire dish with ¼ cup extra virgin olive oil. Make sure everything is coated evenly, as the olive oil helps the flavors meld together as they bake. Sprinkle the minced garlic and fresh herbs—oregano, rosemary, and basil—evenly over the feta, tomatoes, and olives. This step enhances the dish with an aromatic freshness that complements the briny olives and creamy feta.
4. Bake
Place the dish in the preheated oven and bake for 20 minutes. The feta will soften, the tomatoes will release their juices, and the olives will become tender, creating a medley of Mediterranean flavors.
5. Broil for Finishing
After 20 minutes of baking, switch your oven to broil for 1-2 minutes. Keep an eye on the dish to make sure the top of the feta just begins to brown without burning. This gives the feta a beautiful golden color and slightly crispy edges.
6. Garnish and Serve
Once baked, remove the dish from the oven and garnish with any additional fresh herbs if desired. Serve the feta warm with crusty bread for dipping, or enjoy it as part of a Mediterranean-inspired meal alongside grilled vegetables, meats, or salads.
Kitchen Equipment Needed
- Small baking dish (like an au gratin dish)
- Sharp knife for chopping tomatoes and herbs
- Spoon for drizzling olive oil
Tips and Shortcuts
- Use Block Feta: Always opt for a block of feta cheese rather than crumbled feta. The block will soften and maintain its structure, making it perfect for baking.
- Tomato Tip: For extra flavor, use heirloom cherry tomatoes or a variety of colors to make the dish more visually appealing.
- Add Lemon: For a burst of brightness, add a squeeze of lemon juice over the top before serving.
Recipe Swaps and Variations
- Different Cheese: If you can’t find feta, you can substitute with halloumi or goat cheese, though the texture will be slightly different.
- Herb Substitutes: If you don’t have fresh herbs, feel free to use dried herbs. Use 1 teaspoon of dried oregano, rosemary, and basil instead of fresh.
- Add Veggies: For extra color and flavor, you can add roasted red peppers or artichoke hearts to the dish before baking.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish in the oven at 300°F (150°C) until heated through. You can also enjoy the leftovers cold, crumbled over salads or mixed into grain bowls.
Food and Drink Pairings
This Baked Feta with Tomatoes and Olives pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light rosé. For a non-alcoholic option, try serving it with sparkling water infused with lemon and mint to complement the fresh, vibrant flavors of the dish.
Serve it alongside grilled pita bread, roasted vegetables, or a simple Greek salad for a complete Mediterranean feast.
Frequently Asked Questions (FAQ)
Q: Can I use marinated olives instead of plain?
A: Yes! Marinated olives can add even more flavor to the dish. Just be mindful of the salt content and adjust the seasoning accordingly.
Q: Can I prepare this dish in advance?
A: You can assemble the dish ahead of time and store it in the refrigerator for a few hours before baking. Just wait to add the olive oil until right before baking to keep the ingredients fresh.
Q: Can I add protein to this dish?
A: Absolutely! This dish pairs beautifully with grilled chicken, shrimp, or lamb if you’re looking to add some protein.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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Baked Feta with Tomatoes and Olives
- Total Time: 30 minutes
Description
Baked Feta with Tomatoes and Olives – a Mediterranean-inspired dish bursting with flavors of creamy feta, juicy tomatoes, and briny olives.
Ingredients
Instructions
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal per serving