Dips & small plates
Tomato Olive Baked Feta
Tomato Olive Baked Feta with feta block, cherry tomatoes, pitted olives.
Make this recipe
Tomato Olive Baked Feta
- Servings
- 4
- Prep
- ~10 min
- Cook
- ~25 min
- Rest / chill
- ~0 min
- Total
- ~35 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Place feta in a small baking dish and arrange tomatoes and olives around it.
- Drizzle everything with oil and sprinkle with oregano and pepper.
- Bake for 20–25 minutes until tomatoes split and feta is soft. Rest briefly and serve warm.
A little note
Scoop with bread; the feta and olives usually provide enough salt.
Cooking tips
- Use a small baking dish to keep tomatoes and their juices close to the feta.
- The feta should soften rather than melt into a liquid; spoon the warm tomato juices over it when serving.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.