Baked Feta Olives Sun-Dried Tomatoes

This baked feta with olives and sun dried tomatoes brings together tangy creamy cheese and Mediterranean flavors in a dish that is both simple and show stopping. The oven transforms the feta into a warm rich centerpiece while the briny olives and sweet tomatoes balance every bite. I reach for this recipe whenever I need an easy but impressive appetizer or a relaxed dinner for two

I first served this at a last minute dinner party and it disappeared in minutes. Friends keep asking for the recipe so it became my signature starter

Ingredients

• Feta cheese block: brings salty tangy creaminess look for a firm authentic Greek feta if possible
• Assorted olives: pitted and halved provide briny bites choose a mix of green and black for color and flavor
• Sun dried tomatoes packed in oil: chopped they add sweet and savory notes go for plump ones in good quality olive oil
• Garlic: minced infuses the oil and cheese with assertive aromatic flavor buy fresh firm cloves for best taste
• Olive oil: essential for baking and richness use an extra virgin variety with fruity flavor
• Dried oregano: classic herb for the Mediterranean profile rub between fingers before sprinkling to release aroma
• Red pepper flakes: for gentle heat totally optional but lovely if you enjoy a little kick
• Salt and pepper: for seasoning use flaky salt and grind fresh pepper just before using
• Fresh basil or parsley: optional adds freshness and color in the garnish

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it reaches the right temperature for baking the feta perfectly

Prepare the Baking Dish:

Lightly coat a small baking dish or oven safe skillet with olive oil so nothing sticks and you get easy cleanup

Arrange the Feta:

Place the entire block of feta in the center of your prepared dish this creates the beautiful presentation and ensures even warming

Add Olives and Tomatoes:

Surround the feta with the halved olives and chopped sun dried tomatoes nestle them close for mingling flavors

Season the Dish:

Sprinkle the minced garlic dried oregano red pepper flakes salt and pepper over everything letting some fall right on the cheese

Drizzle with Olive Oil:

Pour the olive oil evenly across the feta and around the sides it will mingle with the tomatoes and olives for a luscious sauce

Bake in the Oven:

Slide the dish onto the center rack and bake for about 20 minutes until the feta softens and turns just golden on top

Garnish and Serve:

Let the dish cool a few minutes after baking then finish with chopped fresh basil or parsley for color and brightness

Save

My favorite part of making this is when you first drag a piece of warm bread through the melted feta and tangy olive oil it is always the first taste test my partner requests and we end up standing by the stove eating together

How to Store Leftovers

Let the dish cool to room temperature before covering it tightly and storing in the refrigerator It keeps well for up to three days To reheat scoop a portion into a small dish and bake at 350 degrees until warmed through or gently microwave in short bursts Stir before serving and refresh with a squeeze of lemon or extra herbs

Ingredient Swaps and Customizations

Swap sun dried tomatoes for fresh cherry tomatoes halved if you like a lighter taste For the olives you can use any combination black green or even stuffed with garlic Capers work well to add extra tang For a bit of extra richness layer in roasted red peppers or a handful of marinated artichoke hearts

Serving Suggestions

Serve this in the center of the table with plenty of crusty bread pita chips or toasted baguette slices It also works wonderfully as a topping for warm pasta or spooned over cooked grains and salad greens For a brunchy twist pair it with soft boiled eggs

Mediterranean Inspiration

This dish is inspired by the meze tradition of small plates across Greece and the Mediterranean where feta olives and sun dried tomatoes play starring roles Its casual hands on style encourages sharing stories and lingering at the table which reminds me of seaside cafes and slow summer evenings in Greece

Recipe FAQs

→ Can I use crumbled feta instead of a block?

While a block of feta yields the best results, you can use crumbled feta if needed. It may be slightly less creamy but will still absorb the flavors beautifully.

→ Which olives are best for this dish?

Use a mix of green and black olives for varied flavor. Kalamata and Castelvetrano olives are popular choices, but any pitted variety works well.

→ Are fresh sun-dried tomatoes better than jarred in oil?

Oil-packed sun-dried tomatoes provide extra richness and moisture, making them ideal for baking. Rinse off excess oil before chopping for a lighter result.

→ How should I serve baked feta with olives and tomatoes?

Serve warm with slices of crusty bread, pita, or alongside roasted vegetables. It also complements salads and grain bowls.

→ Can I prepare this dish ahead of time?

You can assemble the ingredients in advance and refrigerate. Bake fresh just before serving for best texture and flavor.