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Baked Feta with Tomatoes, Olives and Oregano

4 to 6 Servings
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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

  • cup extra-virgin olive oil

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

Directions

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Reviews
Brian D.
December 12, 2022
Great Light Dinner Dish
This dish comes together very easily and is absolutely delicious. I added some prosciutto I had on hand and served it with a salad and some crusty bread for a light and satisfying dinner.
Holly N.
October 31, 2022
Easy and Delicious
Easy, delicious, holds its temperature well so it’s nice for a dinner party.
David G.
October 21, 2022
Great mix of flavors
This was easy to make and quite delicious. “Sauce” was a bit runny, but nothing that sopping it up with bread couldn’t cure.
Jim K.
November 6, 2022
Tasty Snack
Easy and great flavor.
Joel P.
November 6, 2022
Tasty, but dry?
Great flavor, and really quick to assemble. I've never had this dish before, but my feta turned out far dryer than I was expecting - we used knives to slice it. I used the recommended baking time, with grocery store Odyssey block feta in brine. Served with Moosewood's Greek Pilaf for a really bold-flavored and satisfying dinner.