Greek Style Baked Feta with Tomatoes and Olives

• 8 oz feta cheese
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
• 2 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1/4 cup fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a baking dish, arrange cherry tomatoes in an even layer.
3. 3 Scatter the olives and minced garlic over the tomatoes.
4. 4 Place the feta cheese on top of the tomatoes and olives.
5. 5 Drizzle olive oil over everything generously.
6. 6 Sprinkle with oregano, salt, and pepper.
7. 7 Bake for 20 minutes, until the feta is softened and the tomatoes are bubbly.
8. 8 Let cool slightly before serving, optionally garnished with fresh basil leaves.

Equipment

• Baking dish
• Oven

Variations

• Add a handful of fresh spinach leaves during the last 5 minutes of baking.
• Substitute feta with goat cheese for a different flavor profile.

Substitutions

• If Kalamata olives aren't available, use any briny black olives.
• Substitute fresh oregano with thyme if needed.

Pairings

• Serve alongside grilled chicken for a heartier meal.
• Pair with a crisp white wine like a Sauvignon Blanc.

Nutrition

Tips

• Serve warm with crusty bread or pita for a delightful appetizer or light meal.
• Adjust the amount of olives and garlic to suit your taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.

Freezing: This dish does not freeze well due to the texture changes in feta and tomatoes.

Serving Suggestions

• Serve with grilled pita bread or crusty baguette slices.
• Pair with a simple green salad for a complete meal.

FAQ