Baked feta with cherry tomatoes and olives

Baked feta with cherry tomatoes and olives: an easy oven dish with creamy feta, juicy tomatoes, garlic, oregano and good olive oil.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 20 min
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 30 g
• Carbs: 8 g

Ingredients

• 200 g feta cheese
• 250 g cherry tomatoes
• 50 g black olives
• 2 tbsp olive oil
• 1 clove of garlic
• 1 tsp oregano
• 1 pinch of black pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and have a small baking dish ready.
2. Place the feta in the middle of the dish. Scatter the cherry tomatoes and black olives around it.
3. Thinly slice the garlic and scatter it over the veg. Drizzle everything with olive oil and season with oregano and black pepper.
4. Put the dish in the oven and bake at 200 °C for 15–20 min, until the cherry tomatoes burst and the feta softens and browns lightly.
5. Take it out of the oven and leave to rest for one to two minutes so the flavours can settle.
6. Serve warm straight away, lightly mixing the soft feta with the roasted cherry tomatoes and olives on the plate.

Good to know

A dish like this lands on my table on days when it has to be quick but should still taste like proper food. Warm, savoury and with little effort.

Swaps

Feta → goat's milk feta. Black olives → Kalamata olives (more polyphenols and a stronger flavour). Cherry tomatoes → colourful baby plum tomatoes (similar nutrients, often a little sweeter). Olive oil → avocado oil (stable at high heat and mild in flavour).

Allergens

The recipe contains milk from the feta; it usually suits children well if you keep an eye on the salt content, and during pregnancy it's generally fine as long as you use pasteurised feta.