Baked Feta With Tomatoes and Oregano

Why You’ll Love This Recipe

• Big flavor with very little effort: The oven does almost all the work while the tomatoes burst into a garlicky olive oil sauce.
• Perfect for sharing: Serve it right from the baking dish with toasted bread for an easy, impressive appetizer.
• Flexible and forgiving: Use cherry tomatoes, grape tomatoes, fresh oregano, dried oregano, basil, parsley, or a pinch of chili flakes.
• Appetizer or quick meal: Spoon it over crostini for parties, or toss it with pasta for a simple Mediterranean-inspired dinner.

Grocery List

• Produce: 2 pints cherry or grape tomatoes, 4 garlic cloves, 1 lemon, fresh parsley or basil
• Dairy: 1 block feta cheese, 8 ounces
• Pantry: Extra-virgin olive oil, dried oregano, crushed red pepper flakes, freshly ground black pepper, crusty bread, pita, crackers, or pasta

Full Ingredients

For the Baked Feta and Tomatoes

• 1 block feta cheese, 8 ounces, preferably Greek-style feta in brine, drained and patted dry
• 2 pints cherry or grape tomatoes, about 4 cups or 20 ounces, rinsed and dried
• 4 garlic cloves, thinly sliced
• 1/4 cup extra-virgin olive oil, divided
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, optional but recommended
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon lemon zest, optional, for brightness
• 1 tablespoon fresh lemon juice, optional, to finish
• 1 tablespoon chopped fresh parsley or basil, for serving

For Serving

• 1 small baguette or rustic loaf, sliced and toasted
• Or 12 ounces hot cooked pasta, such as spaghetti, rigatoni, or penne
• Extra dried oregano or fresh herbs, for garnish
• A small drizzle of extra-virgin olive oil, for finishing

Step-by-Step Instructions

Step 1: Preheat the oven

Preheat the oven to 400°F. Place a rack in the center of the oven. Choose a baking dish that holds the tomatoes snugly around the feta, such as an 8-inch square dish, a 9-inch pie plate, or a small oval gratin dish. A snug dish helps the tomatoes cook in the olive oil and release their juices into a flavorful sauce.

Step 2: Prepare the tomatoes and garlic

Add 2 pints cherry or grape tomatoes to the baking dish. Scatter 4 thinly sliced garlic cloves over and around the tomatoes. Drizzle with 3 tablespoons of the olive oil, then sprinkle with 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon freshly ground black pepper. Toss gently until the tomatoes are glossy and evenly coated.

Step 3: Add the feta

Make a little space in the center of the tomatoes and place the 8-ounce block of feta in the dish. Drizzle the feta with the remaining 1 tablespoon olive oil. If using, sprinkle the feta with 1/2 teaspoon lemon zest for a fresh, bright aroma. Do not add extra salt at this stage; feta is naturally salty and will season the tomato juices as it bakes.

Step 4: Bake until soft and bubbling

Bake for 20 to 25 minutes, until the tomatoes have softened, split, and released their juices, and the feta is warmed through and creamy in the center. The edges of the tomatoes should look slightly collapsed, and the olive oil should be bubbling gently around the dish.

Step 5: Broil for light color, if desired

For a lightly golden top, switch the oven to broil and broil for 1 to 2 minutes. Watch carefully the entire time, as the feta and garlic can brown quickly. This step is optional, but it adds a little extra color and makes the tomatoes look especially glossy and roasted.

Step 6: Finish the sauce

Remove the dish from the oven and let it rest for 3 minutes. Use the back of a spoon to gently press some of the tomatoes so they release more juice. Spoon the warm tomato oil over the feta, or lightly break the feta into big creamy pieces and swirl it through the tomatoes. If using, stir in 1 tablespoon fresh lemon juice to brighten the rich feta and olive oil.

Step 7: Garnish and serve

Sprinkle with 1 tablespoon chopped fresh parsley or basil and a small pinch of extra oregano. Serve immediately while warm, spooned over toasted crusty bread, pita, or crackers. To turn it into a simple pasta dish, toss the baked feta and tomato mixture with 12 ounces hot cooked pasta and a splash of reserved pasta water until creamy and glossy.

Pro Tips

• Use block feta, not crumbles: A whole block softens into a creamy, spreadable center, while crumbled feta can dry out in the oven.
• Choose a snug baking dish: If the dish is too large, the olive oil and tomato juices spread thinly and may brown too quickly instead of turning saucy.
• Dry the tomatoes after rinsing: Excess water can dilute the olive oil and prevent the tomatoes from roasting properly.
• Skip extra salt until the end: Feta varies in saltiness, so taste after baking before adding any additional seasoning.
• Serve it hot: The texture is best when the feta is warm, soft, and creamy, and the tomato juices are still bubbling and fragrant.

Variations

• Olive and caper baked feta: Add 1/3 cup pitted Kalamata olives and 1 tablespoon capers to the tomatoes before baking for a briny, Greek-inspired version.
• Honey chili feta: Drizzle the baked feta with 1 teaspoon honey and add an extra pinch of red pepper flakes just before serving for a sweet-spicy finish.
• Pasta dinner version: Bake as directed, then mash the feta and tomatoes together and toss with 12 ounces hot pasta, 1/4 cup reserved pasta water, and a handful of baby spinach until the spinach wilts.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 10 to 12 minutes, or microwave in short bursts at 50% power until warmed through. If the mixture thickens in the refrigerator, add a small splash of olive oil or warm water before reheating. For make-ahead prep, you can wash and dry the tomatoes, slice the garlic, and measure the seasonings up to 1 day in advance. Assemble just before baking for the freshest texture. This dish is not ideal for freezing because feta can become grainy after thawing.

Nutrition (per serving)

Calories: 205 kcal | Carbs: 7g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Fiber: 2g | Sugar: 4g | Sodium: 455mg | Cholesterol: 34mg