This baked feta with tomatoes recipe is one of my own. I've seen loads of baked feta recipes in magazines, recipe books and online but had never tried it before and decided now is the time!!
I love the flavours of a greek salad, so used most of the ingredients, but left out the cucumber and olives and added garlic.
The end result is absolutely delicious. Roasted vine tomatoes are delicious on their own, but combined with warm salty feta, oregano, soft onions and the oil that absorbs all the flavours, takes them to a whole new level.
Enjoy served with a salad and crusty bread as a starter, or stirred through pasta for a main course.
Tip
- Cooking suggestion: if only cooking for 2...make the whole recipe and enjoy half as a starter with salad and crusty bread one day and then enjoy the other half mixed through hot pasta for dinner another night. The leftover feta and tomatoes can easily be reheated gently in the microwave, or on the hob.
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Ingredients
- 200g block feta cheese
- 400g vine cherry tomatoes
- 1 small red onion, finely sliced
- 3 tbsp extra virgin olive oil, plus extra to serve
- 2 cloves garlic, crushed
- 1 tbsp fresh oregano, leaves chopped, or 1 tsp dried oregano
- salt and freshly ground black pepper
To serve (optional):
- green salad
- crusty bread
- 300g pasta (shape of your choice, eg: penne, rigatoni, fusilli) – cooked as per packet instructions, if serving as a main course
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Instructions
- Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish or roasting tin, about 25cm x 20cm, and scatter the cherry tomatoes and red onion slices around the cheese.
- In a jug, whisk the oil with the garlic, oregano, and some seasoning, then drizzle over the tomatoes and feta. Bake for 35 to 40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra virgin olive oil, to serve, alongside some crusty bread and a green salad, or mix it all through hot cooked pasta…and enjoy!!
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Baked Feta with Tomatoes
Ingredients
- 200g block feta cheese
- 400g vine cherry tomatoes
- 1 small red onion finely sliced
- 3 tbsp extra virgin olive oil plus extra to serve
- 2 cloves garlic crushed
- 1 tbsp fresh oregano leaves chopped, or 1 tsp dried oregano
- salt and freshly ground black pepper
To serve (optional):
- green salad
- crusty bread
- 300g pasta (shape of your choice, eg: penne, rigatoni, fusilli) cooked as per packet instructions, if serving as a main course
Instructions
- Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish or roasting tin, about 25cm x 20cm, and scatter the cherry tomatoes and red onion slices around the cheese.
- In a jug, whisk the oil with the garlic, oregano, and some seasoning, then drizzle over the tomatoes and feta. Bake for 35 to 40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra virgin olive oil, to serve, alongside some crusty bread and a green salad, or mix it all through hot cooked pasta…and enjoy!!
Notes
- Cooking suggestion: if only cooking for 2...make the whole recipe and enjoy half as a starter with salad and crusty bread one day and then enjoy the other half mixed through hot pasta for dinner another night. The leftover feta and tomatoes can easily be reheated gently in the microwave, or on the hob.
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