Baked feta with dried tomatoes and olives, mediterranean style
A simple, aromatic recipe with all the perfume of the Mediterranean: the feta feta cheese is baked until it is creamy on the inside and lightly browned on the outside, contrasting with the intense flavor of the tomatoes tomatoes and the salty touch of the olives. Finished with Mediterranean herbs and a fine drizzle of olive oil olive oil, this dish is perfect as a starter, side dish or to serve with bread and toast. Follow our step-by-step instructions below:
Ingredients
Garnish:
Side dish:
Materials
- Small gratin dish (about 7x7 inches / 18x18cm)
Preparation
Preheat the oven to 350°F/180°C. Meanwhile, in a bowl, mix together the olive oil, chopped garlic, oregano, thyme, rosemary and a pinch of pepper. Set aside.
Place the feta in the center of the pan. Spread the olives and dried tomatoes.
Pour the olive oil mixture over the feta cheese, olives and dried tomatoes.
Bake for 20 minutes at 350°F/180°C. Then grill for 1 to 2 minutes until lightly browned.
Remove. If you prefer, garnish with chopped parsley. Serve with bread or toast, for example. Enjoy.
Observations
Can I replace the feta cheese with another type of cheese?
Yes! If you can't find feta or want to adapt the recipe, you can use firm, salty cheeses such as aged goat's cheese, firm seasoned ricotta, standard minas cheese or even well-seasoned firm tofu for vegan versions. Just remember that feta has a distinctive acidic and salty taste, so it's best to adjust the seasoning (salt, lemon, herbs) to balance the dish. Cheeses such as brie or camembert can be used, but they create a very different texture - more creamy and melted, less firm.
Does feta in the oven melt like other cheeses?
Not exactly. Feta cheese doesn't melt like mozzarella or cheddar. Instead, it softens and becomes creamy on the inside, but retains its shape when baked. This is precisely the charm of the recipe: the feta becomes almost a "firm paste", perfect for mixing with vegetables, pasta or bread. For an even creamier texture, you can drizzle it with olive oil before baking or cover it with aluminum foil for the first few minutes.
What to serve with oven-baked feta?
This recipe goes with a whole host of side dishes! You can serve the baked feta with rustic bread or toast for a starter, or as part of a main course with pasta, roasted vegetables or a bitter leaf salad (such as arugula or endive). It's also great alongside grilled chicken or white fish, creating a light dish with a Mediterranean touch. For a low carb option, try zucchini, eggplant or cucumber sticks.
How long can baked feta keep in the fridge?
Once baked, feta can be stored in the fridge for up to 3 days, as long as it is placed in an airtight jar and cooled. The tip is to also save some of the liquid (olive oil and tomato/olive juices), as this helps maintain the creaminess and flavor. When reheating, put it in the oven for a few minutes or use the microwave at medium power. Avoid freezing - this changes the texture of the cheese and can make it crumbly.
What are the most common mistakes when making feta in the oven?
Some mistakes can compromise the result of the recipe. The most common is using feta that is too moist or of poor quality, which can release water and become grainy. Another mistake is baking for too short a time - the center needs to heat up well to become creamy. Seasoning too little can also make the dish dull: remember to add herbs, black pepper and olive oil. And finally, avoid covering too much with ingredients - the feta needs space to "breathe" in the oven and brown slightly.
Is there a vegan version of baked feta?
Yes! For a vegan version, you can replace the feta cheese with firm tofu. The ideal is to drain the tofu well, press it to remove excess water and season it with lemon, olive oil, salt, garlic, oregano and nutritional yeast to imitate the acidic and salty taste of the feta. Then just follow the same method as the original recipe, roasting it with dried tomatoes, olives and herbs. The result is a creamy and tasty alternative, perfect for those looking for an option without animal ingredients.
Is baked feta a low carb recipe?
Yes, baked feta with dried tomatoes and olives is naturally low in carbohydrates, as long as it's not served with pasta or bread. It's a great option for those following a low carb or ketogenic diet. To keep the dish in line, combine it with grilled vegetables, fresh salads, sautéed mushrooms or eggplant and zucchini chips. Just remember to check the label on industrialized dried tomatoes - some contain sugar or preservatives that increase the carbohydrates.
How can I reuse leftover baked feta?
If you have leftover baked feta, you can easily turn it into other dishes. Mix it with eggs and vegetables to make a frittata or oven omelette. It's also great as a base for sandwich spreads, just mash it up and mix with more olive oil or yogurt. Another idea: use it as a filling for wraps, low carb pancakes or even tapioca. And if it's creamy enough, you can add it to a hot pasta sauce or spiralized zucchini.
Can I use fresh tomatoes instead of dried?
Yes, you can! Cherry or classic tomatoes cut in half work well and create a juicier, lighter version. The main difference is that fresh tomatoes release more water when roasted, creating a more liquid and less concentrated sauce. Dried tomatoes, on the other hand, have a more intense flavor and a firm texture, ideal for those looking for a gourmet touch. If you want the best of both worlds, combine the two on the same baking sheet - the freshness of one balances out the concentrated sweetness of the other.
What spices go best with baked feta?
Baked feta goes well with Mediterranean herbs such as oregano, rosemary, thyme, basil and sage. Garlic slices, Sicilian lemon zest and freshly ground black pepper also enhance the flavor of the dish. For a more intense version, add smoked paprika or a pinch of chili flakes. Finishing with good quality extra virgin olive oil makes all the difference - both in the flavor and in the final creaminess of the feta.
Cookware
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