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Mediterranean Baked Feta Recipe
Ben Carraoli

Mediterranean Baked Feta Recipe

I recently tried this Mediterranean baked feta recipe, and honestly, it completely won me over from the first bite. The creamy, warm feta paired with juicy roasted vegetables felt like something straight out of a cozy seaside kitchen. I love how simple it is to prepare, yet it tastes incredibly rich and satisfying
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • feta cheese 8 oz block – Use a high-quality block feta in brine for the creamiest texture and best flavor
  • cherry tomatoes 2 cups – Fresh tomatoes roast beautifully and add natural sweetness; avoid canned
  • olive oil 3 tablespoons – Extra virgin olive oil enhances the Mediterranean flavor profile
  • garlic 3 cloves, minced – Fresh garlic gives a stronger, more aromatic taste than pre-minced
  • red onion ½, sliced – Adds a mild sweetness and depth when roasted
  • dried oregano 1 teaspoon – Classic Mediterranean herb that pairs perfectly with feta
  • red pepper flakes ½ teaspoon – Optional, but adds a subtle heat that balances the creaminess
  • salt ¼ teaspoon – Use lightly since feta is naturally salty
  • black pepper ¼ teaspoon – Freshly ground for better flavor
  • fresh basil 2 tablespoons, chopped – Adds brightness and freshness at the end
  • lemon zest ½ teaspoon – Enhances the overall flavor with a citrusy lift

Method
 

  1. Start by preheating your oven to 400°F (200°C). Wash and dry the cherry tomatoes thoroughly. Slice the onion and mince the garlic so everything is ready to assemble quickly.
  2. Place the cherry tomatoes and sliced onions in a baking dish. Add garlic, olive oil, oregano, red pepper flakes, salt, and pepper. Toss everything gently to coat evenly with the oil and seasoning.
  3. Nestle the block of feta cheese right in the center of the vegetables. Drizzle a little olive oil over the feta to keep it moist while baking and enhance its golden finish.
  4. Transfer the dish to the oven and bake for about 25 minutes. The tomatoes will soften and burst, and the feta will become warm and slightly golden on top.
  5. Remove from the oven and sprinkle fresh basil and lemon zest over the top. Give everything a gentle mix if desired, or serve as is with crusty bread.

Notes

  • I always use block feta instead of crumbled—it melts better and tastes richer
  • Don’t skip the lemon zest; it really brightens the whole dish
  • I like roasting a bit longer for slightly caramelized tomatoes
  • Adding a drizzle of honey gives a sweet contrast that tastes amazing
  • I sometimes broil for 2–3 minutes at the end for a golden top