Baked Feta Tomatoes Medley (Printable)

Creamy baked feta with roasted cherry tomatoes, herbs, and garlic creating a vibrant Mediterranean flavor.

# Ingredient List:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 14 oz cherry tomatoes, halved
03 - 2 garlic cloves, thinly sliced
04 - 1 small red onion, thinly sliced (optional)

→ Oils & Vinegars

05 - 2 tbsp extra-virgin olive oil
06 - 1 tsp balsamic vinegar

→ Herbs & Spices

07 - 1 tsp dried oregano
08 - 1/2 tsp dried thyme (or fresh, if available)
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - Freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves, for serving

# How to Make:

01 - Preheat the oven to 400°F (200°C).
02 - Place the block of feta in the center of a small baking dish. Surround with halved cherry tomatoes, sliced garlic, and red onion if using.
03 - Drizzle extra-virgin olive oil and balsamic vinegar evenly over the feta and vegetables. Sprinkle with dried oregano, thyme, crushed red pepper flakes if desired, and freshly ground black pepper.
04 - Bake for 25 minutes until the tomatoes soften and bubble, and the edges of the feta turn golden.
05 - Remove from oven and allow to cool briefly. Garnish with fresh basil leaves and serve warm alongside crusty bread, pita, or as a pasta topping.

# Expert Tips:

01 -
  • It looks impressive but requires almost no effort, just arrange and bake.
  • The feta turns creamy and tangy while the tomatoes burst into a sweet, garlicky sauce.
  • You can serve it a dozen different ways and it always feels special.
02 -
  • Don't skip halving the tomatoes, whole ones won't release their juices and the dish will be dry.
  • Use a block of feta, not crumbled, it stays intact and gets that perfect creamy center.
  • Let it cool for a few minutes before serving so the flavors settle and you don't burn your tongue on molten cheese.
03 -
  • Use the ripest, sweetest cherry tomatoes you can find, they make all the difference.
  • Drizzle a little extra olive oil before serving for a glossy, restaurant-worthy finish.
  • Pair it with a crisp white wine or chilled rosé, the acidity cuts through the richness perfectly.

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