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Baked feta with tomatoes is a simple Greek-inspired appetizer that’s ready in under 25 minutes. Serve with bread or enjoy as is!

Baked Feta with Tomatoes | A Couple Cooks

Here’s a recipe inspired by our recent trip to Greece (which seems so long ago, now). Contrary to our last recipe that we claimed as an authentic Greek rendition, this one is simply a riff on a dish we enjoyed.

Baked Feta with Tomatoes | A Couple Cooks

A baked feta recipe inspired by Greece

We came to love a certain baked feta appetizer, prepared in different ways but always delicious: melty, gooey feta in a tomato sauce, sometimes with onions or red peppers, sprinkled with a few herbs. One server brought it out to us and declared, “Feta in the oven!” We loved this way to describe it, learning only afterwards that this was the accepted English translation on most menus. So, feta in the oven it was! Alex even recreated it a few times while in Greece in the kitchen of our rental home.

Read this: Santorini, Greece Travel Guide

Baked Feta with Tomatoes | A Couple Cooks

While in Greece, we baked the feta with fresh, standard tomatoes and it turned out beautifully. Of course when we came home to the US, we somehow could not quite replicate it, always ending up with a watery mess! Switching to cherry tomatoes solved our water problem and also tasted quite delicious, so we’ve used that method here. However, neither are the preparation that we had in restaurants, which was more tomato-saucy and gooey (if anyone has any recommendations for a recipe of this type, let us know!).

In any case, this is a vibrant, fresh appetizer that’s easy to prepare and slide in the oven for some dinner guests, or on a Friday evening in with a glass of wine. It’s also a good recipe for “winging it;” the concept is very simple, and the quantities below can be used as guidelines. As we’ve noted, the portion is a modest appetizer for four, but it’s quite easy to double it for a more substantial portion, so keep that in mind when you’re planning the ingredients.

Have you tried baked feta? What’s your favorite variation? We’d love to know.

Baked Feta with Tomatoes | A Couple Cooks

Looking for more Greek recipes?

This recipe is…

Vegetarian and gluten-free.

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Baked feta

Baked Feta with Tomatoes


  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 4 as a small appetizer 1x

Description

Baked feta with tomatoes is a simple Greek-inspired appetizer that’s ready in under 25 minutes. Serve with bread or enjoy as is!


Ingredients

Scale
  • 8 to 10 cherry tomatoes*
  • 1 garlic clove
  • 2 tablespoons fresh parsley
  • 10 Kalamata olives
  • 4 to 5 ounce block of feta cheese
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • Kosher salt

Instructions

  1. Preheat the oven to 400ºF.
  2. Slice the cherry tomatoes in half and add a few pinches kosher salt. Finely mince the garlic. Chop the parsley.
  3. In a small oven-proof dish, place the tomatoes, garlic, parsley, and Kalamata olives, then top with the feta cheese. Drizzle with the olive oil and sprinkle with the dried oregano.
  4. Bake for about 18 minutes, until the feta cheese is warm and soft. Serve immediately with crackers, pita, or bread.

Notes

*Note that the portion size is a modest appetizer for four. For a more substantial portion, the recipe is easily doubled.

  • Category: Appetizer
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Keywords: baked feta

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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16 Comments

  1. Oh, yum! I used to make something like this a couple of summers ago and I forgot about it! I never added the tomatoes though. I would put a brick of feta on a sheet of foil, drizzle in olive oil, then sprinkle fresh thyme and chopped, fresh oregano over the top – then wrap it up and cook it on the grill. Super yum! I’m guessing the wateriness comes from American tomatoes. . . . :( I bet it’s a different, very natural variety over there that we just can’t get here.

  2. That looks so incredibly delicious! Is there a recipe for that… cous cous-ish looking salad in the bottom left corner of the last picture?

    1. Julia, yes! It’s a bulgur wheat salad, and I think we’re hoping to post the recipe a week after next! :) Make sure to check back!

  3. This looks wonderful. I have made baked feta before but with olive oil, lemon juice and crushed red peppers. It was wonderful, and I’m sure this version would be too. Best to eat while still warm.

  4. What a clever idea- I’ve never tried baked feta before! I’m always looking for simple appetizers and this is so colorful and vibrant. Your Greece pictures are amazing. I love your photography!

  5. I’ll have to look for block feta, but I suppose a pile of crumbled feta would work as well, maybe not have to bake as long. As for the tomatoes, using paste tomatoes (Romas as the common pastes at the store) should produce a drier tomato topping. Sounds delish!

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