You’re going to fall in love with this Baked Feta with Olives and Cherry Tomatoes! I make this dish at least twice a month because it’s so incredibly simple yet feels like a special treat.
The combination of creamy feta, juicy tomatoes, and briny olives creates something truly magical in your oven with minimal effort from you.
Why You’ll Love This Baked Feta with Olives and Cherry Tomatoes
This recipe has become my go-to for both casual family dinners and when friends drop by unexpectedly.
You’ll adore how the feta transforms into a creamy, melt-in-your-mouth texture while the tomatoes burst with sweetness.
I love that it requires just one dish and about 5 minutes of prep work. The aroma that fills your kitchen while it bakes? Absolutely heavenly!
If you enjoyed this Baked Feta with Olives and Tomatoes, I think you’ll also love my Classic Caprese Salad and Fresh Tzatziki Chicken Salad!
Ingredients for Baked Feta with Olives and Cherry Tomatoes
- 1 block (8 oz) quality feta cheese (try to find Greek feta in brine for the best flavor)
- 2 cups cherry or grape tomatoes
- 1 cup mixed olives (I use a combination of Kalamata and green olives)
- 4 garlic cloves, thinly sliced
- 2 small shallots, quartered
- 1/3 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Fresh basil leaves, torn
- Salt and freshly ground black pepper, to taste
- 3 tablespoons pine nuts (optional but adds wonderful texture)
Tip: For the feta, avoid pre-crumbled versions. A solid block will melt much better and create that creamy texture we’re aiming for.
How to Make Baked Feta with Olives and Cherry Tomatoes
- Preheat your oven to 400°F (200°C). This higher temperature helps the tomatoes blister beautifully.
- Prepare your baking dish by placing the whole block of feta in the center of an oven-safe dish. I use my 9-inch ceramic baking dish which gives everything enough room.
- Arrange your supporting cast by scattering the cherry tomatoes, olives, sliced garlic, and quartered shallots all around the feta block.
- Create your flavor bath by mixing olive oil, lemon juice, dried oregano, thyme, a pinch of salt, and freshly ground black pepper in a small bowl.
- Drizzle everything with your olive oil mixture, making sure the feta gets a good coating on top.
- Bake uncovered for about 25-30 minutes, until the tomatoes start to burst and the feta turns soft and slightly golden on top.
- Optional broil finish: For an extra golden top, broil for the final 2-3 minutes, watching carefully to prevent burning.
- Top with pine nuts and fresh basil just before serving.
- Serve warm with crusty bread, crackers, or mix with cooked pasta.
How I Make Baked Feta with Olives and Cherry Tomatoes Even Better
I’ve made this dish countless times, and I’ve picked up a few tricks along the way. For the creamiest result, take the feta out of the refrigerator 20 minutes before baking.
Cold feta straight from the fridge takes longer to soften properly.
My children always ask for extra olives, so sometimes I add up to 1½ cups – feel free to adjust based on your family’s preferences!
Also, don’t skimp on the olive oil – it becomes part of the delicious sauce that you’ll want to soak up with bread.
Print
baked feta with olives and cherry tomatoes
- Total Time: 40 minutes
- Yield: 4-6
Description
A Mediterranean-inspired dish featuring creamy baked feta cheese surrounded by juicy roasted tomatoes and savory olives.
Ingredients
- 1 block (8 oz) feta cheese
- 2 cups cherry tomatoes
- 1 cup mixed olives, pitted
- 4 garlic cloves, sliced
- 2 shallots, quartered
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Fresh basil leaves
- Salt and pepper to taste
- 3 tablespoons pine nuts (optional)
Instructions
- Preheat oven to 400°F (200°C)
- Place feta in center of baking dish, surround with tomatoes, olives, garlic, and shallots
- Combine oil, lemon juice, and herbs; pour over ingredients
- Bake 25-30 minutes until tomatoes burst and feta softens
- Optional: broil 2-3 minutes for golden top
- Garnish with pine nuts and basil before serving
Notes
Serve with crusty bread for dipping or toss with pasta for a complete meal. Use a block of feta rather than crumbled for the best melting texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Can I use crumbled feta instead of a block?
While you can use crumbled feta in a pinch, I strongly recommend using a block.
Crumbled feta won’t give you that wonderful melty center that makes this dish so special. The block transforms into something magical during baking!
How can I turn this into a complete meal?
My favorite way is to toss the baked feta mixture with 8 ounces of cooked pasta (reserve some pasta water to thin the sauce if needed).
You can also serve it alongside grilled chicken or as part of a Mediterranean mezze platter.
What can I substitute for pine nuts?
Walnuts or slivered almonds work beautifully if you don’t have pine nuts. Or simply omit them if you prefer—the dish is still wonderful without.
My Serving Suggestions
My favorite way to enjoy this Baked Feta with Olives and Tomatoes is as an appetizer with thick slices of toasted sourdough bread for dipping.
For a light lunch, I serve it with a simple green salad dressed with lemon and olive oil.
When my kids have friends over, I often prepare this and toss it with pasta for an easy crowd-pleasing dinner.