Baked feta with olives, peppers and tomatoes

16 June 2017 by
First published: 24 June 2017

The perfect way to kick off an evening of dinner and drinks, this baked feta with olives, peppers and tomatoes is top of our wishlist this week

Baked feta is a revelation, especially when smothered with juicy veggies, herbs and olives. It makes the most wonderful starter to a meal, or it could even be served on the side of a large green salad for a weekend lunch. Drizzle generously with olive oil and pair with crusty bread to soak up all the juices – yum!


100g cherry tomatoes

½ red pepper, stem, seeds and ribs removed

60g kalamata olives

2tsp dried oregano

Pinch each of sea salt and freshly ground black pepper

200g block feta (preferably goat‘s or sheep‘s)

Cold-pressed olive oil, for drizzling

Small handful of fresh flat-leaf parsley leaves, to garnish

Crusty wholemeal bread or pitta, to serve (optional)

Preheat the oven to 200°C.

Slice the tomatoes into quarters. Cut the pepper into similarly sized pieces. Stone the olives and roughly chop them. Place everything in a bowl and toss with the oregano, salt and pepper.

Place the feta in an ovenproof dish. Top with the vegetable mixture and bake for 20-25 minutes until the vegetables are roasted and the cheese is soft. Just before serving, drizzle with olive oil and sprinkle with parsley. Enjoy the baked cheese straight out of the oven with crusty wholemeal bread or pittas.

Wrap half the block of the feta and the vegetables with a large leaf of romaine lettuce (or a wholemeal wrap), add fresh sprouts and enjoy.

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