Baked Feta with Tomatoes and Olives Recipe

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Baked Feta with Tomatoes and Olives Recipe

Baked Feta with Tomatoes and Olives Recipe hits the spot when you want something simple but packed with flavor. This dish has been my go-to when I’m craving that perfect Mediterranean vibe without the fuss. It’s one of those recipes that feels fancy but comes together faster than you can say “snack time.”

Why You’ll Love Baked Feta with Tomatoes and Olives

This recipe blends creamy, tangy feta with juicy tomatoes and briny olives, all roasted to perfection. The flavors meld beautifully, and the aroma that fills your kitchen? Next level. Plus, it’s versatile serve it as an appetizer, a side, or even toss it with pasta for a quick dinner. Ever had a dish that tastes like it took hours but actually took minutes? That’s this one.

Variation I’ve Tried

I don’t always stick to the exact recipe because variety keeps things interesting, right? Sometimes I swap black olives for green ones to add a little extra tang. Other times, I toss in some chili flakes to give it a gentle kick. And yes, adding fresh basil at the end is a game changer bright and fresh with every bite. You can even mix in a handful of capers for a salty punch. What’s your favorite twist on this classic?

Baked Feta with Tomatoes and Olives Recipe
Adaly Kandice

Baked Feta with Tomatoes and Olives

Baked Feta with Tomatoes and Olives is a flavorful Mediterranean dish that combines creamy, salty feta cheese with juicy tomatoes and briny olives.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 320

Ingredients
  

Instructions
 

  1. Preheat the oven to 180°C (350°F).
  2. Place the cherry tomatoes, olives, and feta cheese in a baking dish.
  3. Drizzle the olive oil over the ingredients and sprinkle with oregano, salt, and black pepper.
  4. Add minced garlic if using.
  5. Bake in the preheated oven for 25-30 minutes until the tomatoes are soft and feta is slightly browned.
  6. Serve warm as a flavorful salad or appetizer.

Notes

Use ripe cherry tomatoes for the best flavor. You can serve with crusty bread or as a topping for pasta. Adjust seasoning to taste.

Serving

I usually serve this straight from the oven with some crusty bread to scoop up all the melty goodness. It’s also fantastic spooned over warm pasta or tossed with some cooked quinoa for a light meal. Ever tried it with pita chips? Highly recommend. It’s the kind of dish that makes you want to lick the plate clean no judgment here.

Expert Tips for Baked Feta with Tomatoes and Olives

  • Use a good quality block of feta. The better the cheese, the better the final dish.
  • Don’t overcrowd the baking dish; give the tomatoes space to roast evenly.
  • Keep an eye on the feta towards the end so it doesn’t brown too much unless you like that crispy edge.
  • Let it rest for a few minutes after baking; it helps the flavors settle and cools it down just enough to dig in without burning your tongue.

Leftovers

Store any extras in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, but keep in mind the tomatoes might get softer. If you’re like me, you’ll probably end up eating it cold straight from the fridge because who can resist?

Common Mistakes to Avoid

  • Avoid crumbling the feta before baking; keeping it as a block helps it melt beautifully.
  • Don’t skip the olive oil it’s essential for roasting and flavor.
  • Make sure the tomatoes are fresh and ripe; they’re the sweet counterpoint to the salty feta.
  • Overbaking can dry out the feta, so stick close to the timer.

Nutrition Facts

  • Calories: 320 kcal
  • Carbohydrates: 10 g
  • Protein: 12 g
  • Fat: 28 g
  • Fiber: 2 g
  • Sugar: 6 g

This recipe nails that balance of creamy, tangy, and savory with just a hint of sweetness from the tomatoes. It’s a winner in my book every time.