Baked Feta with Tomatoes, Olives & Fresh Thyme
This Greek-inspired baked feta dish is warm, creamy, and full of bold Mediterranean flavors. The feta becomes soft and spreadable, mingling with juicy roasted cherry tomatoes, briny olives, garlic, and fresh thyme. It’s quick, beautiful, and perfect served with crusty bread, pita, or as part of a mezze platter.
⏱ Time Breakdown
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4 (as an appetizer)
Ingredients
1 block (7–8 oz / 200–225g) Greek feta cheese, whole
1½ cups cherry or grape tomatoes, halved
½ cup Kalamata olives, pitted and halved
2–3 garlic cloves, thinly sliced
2–3 sprigs fresh thyme (or ½ tsp dried thyme)
2 tbsp extra virgin olive oil (plus more for drizzling)
1 pinch red pepper flakes (optional)
Freshly ground black pepper, to taste
Optional garnish: lemon zest, fresh basil, or oregano
Serving: crusty bread, pita, or crackers
Instructions
Step 1: Prep the Oven
Preheat oven to 400°F (200°C).
Step 2: Assemble the Dish
1. Place the block of feta in the center of a small baking dish or ovenproof skillet.
2. Scatter halved cherry tomatoes, olives, and garlic slices around the feta.
3. Drizzle everything with olive oil.
4. Tuck thyme sprigs between the tomatoes and olives.
5. Sprinkle with black pepper and optional red pepper flakes.
Step 3: Bake
1. Bake uncovered for 25–30 minutes, or until the feta is soft and the tomatoes are blistered and juicy.
2. For light browning on top, broil for the last 2–3 minutes (watch closely).
Step 4: Serve
1. Remove from the oven and let sit for 2–3 minutes.
2. Garnish with lemon zest or fresh herbs if desired.
3. Serve warm with toasted bread, pita, or as part of a mezze platter.
Notes
Feta type: Use a block of Greek feta in brine for best flavor and texture (avoid pre-crumbled feta).
Tomatoes: Cherry tomatoes work best for their sweetness and size, but grape or diced Roma are good substitutes.
Skillet Tip: Baking in a cast-iron skillet retains heat longer for serving.
Tips
Add a splash of white wine or balsamic vinegar for extra depth.
For variety, include sliced red onions or capers.
Crumble leftover baked feta into salads or pasta the next day.
❓ Frequently asked questions FAQ
Q: Can I make this ahead of time?
A: You can prep and assemble the dish ahead, then bake just before serving. Best served fresh and warm.
Q: What if I don’t have fresh thyme?
A: Use ½ teaspoon of dried thyme, oregano, or Italian seasoning.
Q: Can I use vegan feta?
A: Yes! Use a firm plant-based feta alternative and follow the same instructions.
Q: How long will leftovers keep?
A: Store in an airtight container for up to 2 days. Reheat in a low oven or microwave.
Q: Is this dish spicy?
A: Not by default, but you can add red pepper flakes or a chopped chili for heat.
Nutritional Information
Calories: 210
Protein: 7g
Carbohydrates: 5g
Fat: 18g
Fiber: 1g
Sugars: 2g
Sodium: 540mg