Baked feta with tomatoes and olives

Baked feta with tomatoes and olives: an uncomplicated oven dish with creamy feta, sweet cherry tomatoes, olives, garlic and oregano.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 25 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 16 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 1 block of feta
• 300 g cherry tomatoes
• 1 jar of olives
• 1 onion
• 2 cloves of garlic
• 4 tbsp olive oil
• 1 tbsp oregano
• 1 pinch of chilli flakes

Method

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

1. Preheat the oven to 200 °C (180 °C fan). Wash the cherry tomatoes, cut the onion into thin wedges, peel the garlic and crush it lightly.
2. Put the feta in an ovenproof dish. Arrange the cherry tomatoes, olives, onion and garlic around it.
3. Drizzle everything with olive oil and season with oregano and chilli flakes. Make sure the tomatoes and onion are well coated with the oil.
4. Bake in the oven at 200 °C for 20–25 min until the feta softens and the tomatoes burst. The onion should be soft and the top lightly coloured.
5. Let the dish rest briefly and carefully spoon the juices over the feta and vegetables.
6. Serve hot, ideally straight from the dish. Before eating, break up the feta a little and mix it with the tomatoes, olives and juices.

Good to know

A dish like this saves relaxed evenings. Little effort, lots of flavour, and in the end everything comes out of the oven warm and juicy onto your plate.

Swaps

Feta → feta-style goat's cheese | cherry tomatoes → roasted peppers (more vitamin C) | onion → shallot (milder flavour) | olive oil → avocado oil (stable when heated, mainly monounsaturated fats)

Allergens

Contains milk from the feta; for children better season mildly because of the salt and heat, and feta is suitable during pregnancy if it's made from pasteurised milk.