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Baked Feta with Tomatoes, Olives and Oregano

Baked Feta with Tomatoes, Olives and Oregano

By Malcolm JacksonOctober 10, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

For our rendition of baked feta, feta sto fourno in Greek, we combine cherry or grape tomatoes—which are dependably good year-round—with sliced red onion, chopped olives, seasonings and, of course, a generous glug of extra-virgin olive oil. With feta layered on top and baked for 35 minutes, the tomatoes form a tangy-sweet sauce that’s a delicious match for the briny, creamy-crumbly cheese. We include oregano in two forms—dried flavors the tomato mixture with its woodsy, earthy notes and fresh sprinkled on top after baking brings bright hints of mint and citrus. Seek out high-quality feta sold in block form and slice it into moderately thick slabs (about ¾ inch thick). Serve warm as an appetizer with crusty bread, or make it into a light main with a salad. It’s also excellent with runny-yolked fried eggs or stewed white beans.

Tip

Don’t worry if the feta breaks apart a bit as you cut it. Simply add any small pieces and crumbles to the baking dish along with the slices.

Ingredients
  • ⅓

    cup extra-virgin olive oil

  • 1 ¼

    teaspoons Aleppo pepper, divided, or ½ teaspoon red pepper flakes, divided

  • ½

    teaspoon dried oregano

  • Kosher salt and ground black pepper

  • 1

    pint cherry or grape tomatoes, halved

  • 1

    medium red onion, halved and sliced ¼ inch thick

  • ⅓

    cup pitted Kalamata olives, chopped

  • 1

    pound feta cheese, sliced ¾ inch thick (see headnote)

  • 3

    tablespoons chopped fresh oregano

Step 1

Heat the oven to 425°F with a rack in the middle position. In a 9-by-13-inch baking dish, stir together the oil, 1 teaspoon of the Aleppo pepper (or ¼ teaspoon of the pepper flakes), the dried oregano and ¼ teaspoon salt. Add the tomatoes, onion and olives; toss until well coated. Place the feta on top in an even layer and sprinkle with ¼ teaspoon black pepper.

Step 2

Bake, uncovered, until the feta is browned at the edges, the tomatoes break down and the mixture is saucy and bubbling, about 35 minutes. Remove from the oven and sprinkle with the remaining ¼ teaspoon Aleppo pepper (or pepper flakes) and the fresh oregano. Let stand for about 10 minutes, then serve warm directly from the baking dish or transfer to a platter.

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