Baked Feta with Tomatoes and Olives

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6

Ingredients

• 8 oz (225 g) block 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
• 1 tablespoon fresh rosemary, roughly chopped
• 1 tablespoon fresh basil, roughly chopped
• Fresh herbs, for garnish
• Crusty bread, for serving

Instructions

1. Preheat the oven: Heat oven to 350°F (175°C). Lightly grease a small baking dish.
2. Assemble: Place the block of feta in the center of the baking dish. Arrange the cherry tomatoes, Kalamata olives, and Castelvetrano olives around it.
3. Season: Drizzle everything with the olive oil. Sprinkle the minced garlic, oregano, rosemary, and basil evenly over the feta, tomatoes, and olives.
4. Bake: Bake for 20 minutes, until the feta has softened and the tomatoes are juicy.
5. Broil: Switch the oven to broil and cook for 1–2 minutes, watching carefully, until the top of the feta is lightly golden.
6. Garnish: Remove from the oven and sprinkle with additional fresh herbs.
7. Serve: Serve warm with crusty bread for dipping, or alongside grilled vegetables, meat, or a fresh Mediterranean salad.

Tips

• Use a block of feta rather than crumbled feta for the best texture.
• Add a squeeze of fresh lemon juice before serving for extra brightness.
• You can add roasted red peppers or artichoke hearts for more flavor.
• Leftovers can be refrigerated in an airtight container for up to 3 days.