Baked Feta with Tomatoes, Olives

Alright, imagine this: you’re coming home after a long, busy day, and all you want is something simple, comforting, and a little bit fancy—but without the fuss. This baked feta with tomatoes and olives is exactly that. It’s one of those magical dishes where the cheese melts into creamy perfection, the tomatoes burst with sweet juiciness, and the briny olives add the perfect punch. Honestly, I think this recipe was invented for those nights when you want something impressive but easy. Plus, it fills your kitchen with that irresistible aroma of roasted Mediterranean goodness. Trust me, once you try this, it’ll become your go-to for unexpected guests or quiet dinners alike!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 8 ounces block of feta cheese
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 3 cloves garlic, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

How I Make It

Step 1:

Preheat your oven to 400°F. Take a small baking dish and toss the halved cherry tomatoes, olives, and sliced garlic with 1 tablespoon of olive oil and the dried oregano. Spread this mixture in an even layer.

Step 2:

Place the block of feta right in the center of the tomatoes and olives. Drizzle the remaining 1 tablespoon olive oil over the top of the feta and sprinkle with a good crack of black pepper.

Step 3:

Bake everything for about 20-25 minutes, until the tomatoes are soft and juicy and the feta is warm and just starting to get golden on the edges.

Step 4:

Remove from the oven and let it rest for a few minutes – this helps the cheese settle into that silky, spoonable texture.

Step 5:

Garnish with fresh basil leaves to brighten things up and add a vibrant pop of color.

Step 6:

Serve directly from the dish with crusty bread or warm pita on the side for scooping up all the melty goodness!

Variations & Tips

• Swap Kalamata olives for green olives or even capers for a different briny note.
• Try adding a pinch of red pepper flakes for a little kick.
• Mix in some fresh herbs like thyme or rosemary before baking.
• Use grape tomatoes if cherry tomatoes aren’t available, but expect slightly less sweetness.
• For a creamier texture, drizzle a touch of honey over the top before serving.
• If you want to make it a meal, add cooked pasta underneath the feta mixture and toss everything together after baking.

How I Like to Serve It

This dish is perfect for a cozy weeknight dinner, especially when paired with a simple green salad and a glass of chilled white wine. I also love serving it as an appetizer at summer gatherings, where everyone can gather around and dip their bread into that luscious, tangy cheese and roasted veggies. Warm or at room temp, it’s a crowd-pleaser.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the oven or microwave to avoid the cheese becoming grainy.

Closing: This baked feta with tomatoes and olives never fails to deliver bold flavors and simple joy—like a little Mediterranean sunshine right in your own kitchen.