Baked Feta Tomatoes

I threw this together on a Wednesday night when the farmers market tomatoes were too beautiful to ignore. The feta sat in the fridge from last weeks salad, and I figured heat might coax out something magical. Twenty-five minutes later, the kitchen smelled like a taverna by the sea, and I was tearing bread with my hands, too impatient to slice it properly.

The first time I served this, my neighbor wandered over following the smell and ended up staying for dinner. We sat on the back porch with the baking dish between us, dipping torn pita and talking until the streetlights came on. She still asks if Im making that feta thing whenever she sees cherry tomatoes in my grocery bags.

Ingredients

• Feta cheese (200 g block): Use a block, not crumbles, so it holds its shape and gets golden. Greek or Bulgarian feta works best for that creamy, tangy bite.
• Cherry tomatoes (400 g, halved): Halving them helps them break down into a jammy sauce. If theyre very sweet, they balance the salty feta beautifully.
• Garlic cloves (2, finely sliced): Thin slices crisp slightly in the oil and perfume everything without overpowering. Dont skip this.
• Red onion (1 small, thinly sliced, optional): Adds a mild sweetness and a pop of color. I leave it out when Im feeling lazy.
• Extra-virgin olive oil (2 tbsp): This isnt the time for cheap oil. Use something fruity that youd drizzle on bread.
• Balsamic vinegar (1 tsp): Just a hint to deepen the tomatoes and add a whisper of acidity.
• Dried oregano (1 tsp): The backbone of Mediterranean flavor. I keep a jar just for nights like this.
• Dried thyme (1/2 tsp): Fresh works too, but dried is earthy and always in my cupboard.
• Crushed red pepper flakes (1/4 tsp, optional): A little heat wakes everything up. Start small.
• Freshly ground black pepper: A few cranks over the top before baking brings out the oils in the herbs.
• Fresh basil leaves: Torn at the end, they add brightness and make it look like you tried harder than you did.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) and let it heat fully. Grab a small baking dish, something just big enough to hold the feta and tomatoes snugly.

Nestle the feta:

Place the feta block right in the center of the dish. It should sit like a little island waiting for the tomatoes to surround it.

Build the base:

Scatter the halved cherry tomatoes, garlic slices, and red onion around the feta. Let them tumble naturally, no need to fuss.

Dress it up:

Drizzle the olive oil and balsamic vinegar over everything, letting some pool around the feta. Sprinkle the oregano, thyme, red pepper flakes, and black pepper evenly across the top.

Bake until bubbling:

Slide the dish into the oven and bake for 25 minutes. Youll know its ready when the tomatoes are soft and bursting, the feta has golden edges, and the whole thing is bubbling at the sides.

Cool and garnish:

Let it sit for a few minutes so you dont burn your tongue. Tear fresh basil leaves over the top and serve it warm with crusty bread, pita, or tossed through pasta.

Save

One summer evening, I made this for a picnic and packed it still warm in a towel-lined basket. We ate it on a blanket by the river, scooping it onto crackers and watching the sun drop behind the trees. It tasted better outside, like most things do when you stop rushing.

Serving Suggestions

This shines as an appetizer with warm pita or sourdough, but Ive also stirred it through hot pasta with a splash of the cooking water to make a quick sauce. Spoon it over cooked farro or quinoa for a grain bowl that feels fancy but takes no effort. Once, I topped it with a fried egg for breakfast and it wasnt weird at all.

Variations and Swaps

Try adding Kalamata olives or capers in the last five minutes of baking for briny pops of flavor. If you dont eat dairy, swap in a good vegan feta and it still bakes up beautifully. Ive used halved grape tomatoes, canned cherry tomatoes, or even diced roma tomatoes when thats all I had, and the dish forgave me every time.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a low oven or microwave in short bursts so the feta doesnt turn rubbery. I usually eat it cold, straight from the container, spread on toast with a handful of arugula.

• Let it cool completely before covering to avoid condensation.
• The tomatoes get even sweeter the next day as the flavors settle.
• If the oil solidifies in the fridge, just let it come to room temp or warm it briefly.

Save

This is the kind of recipe you make when you want something comforting without the fuss, when the pantry feels bare but you still want to feel fed. Keep the ingredients around and youll always have a reason to turn the oven on.

Common Questions

→ What temperature is best for baking feta with tomatoes?

Preheat the oven to 200°C (400°F) to ensure even roasting of tomatoes and gentle browning of the feta edges.

→ Can I use fresh herbs instead of dried oregano and thyme?

Yes, fresh herbs can be used. They add a vibrant aroma and should be added either before baking for milder flavor or after baking for a fresh finish.

→ What alternatives can replace feta for dietary preferences?

For dairy-free options, vegan feta substitutes work well and maintain a similar creamy texture when baked.

→ How do the cherry tomatoes contribute to the dish?

Roasted cherry tomatoes become soft and juicy, releasing natural sweetness that complements the creamy feta and herbs.

→ What serving suggestions complement this baked feta and tomato dish?

Serve warm with crusty bread, pita, or use as a topping for pasta or grains to create a satisfying meal.

→ Can balsamic vinegar be omitted or substituted?

Balsamic vinegar adds a subtle tang and sweetness but can be omitted or replaced with lemon juice for a different acid profile.