Mediterranean Baked Feta

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Mediterranean Baked Feta

Mediterranean baked feta

This is a barely tweaked version of Smitten Kitchen’s Mediterranean Baked Feta with Tomatoes but I’m including it here because it’s so good. I want to make sure as many people as possible discover it! It takes feta cheese to a new level.

I’ve been cooking this for years and it has gained a bit of chopped red pepper and red wine vinegar (that suggestion came from my friend Tara over at Seven Hills Crafts) along the way. I think I also do a larger ratio of veg to feta than in the original.

We usually have this as a weekend lunch with olive ciabatta but it also makes a good starter, especially if you have guests, who will likely be very impressed.

The feta is served hot and buried in loads of tasty things so I really don’t think you need anything fancier than supermarket own brand. I don’t think this is the place to be investing in barrel aged feta or premium brands!

Mediterranean Baked Feta

Servings 2


  • 1/2 red onion, finely sliced
  • 15-20 cherry tomatoes, halved
  • 10 pitted black olives, sliced
  • 1 clove of garlic, finely sliced
  • 1/4 red pepper, finely sliced
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp dried oregano
  • 120-150 g feta cheese
  • Black pepper


  • Heat the oven to 200°C/gas mark 6.
  • Cut the feta cheese into two pieces and place them in the bottom of an oven dish with a lid (or you can cover with foil).
  • Mix all of the other ingredients together including a good grind of black pepper and add this mixture on top of the feta cheese.
  • Put the lid on or cover with foil and bake in the oven for 15 minutes. Remove the lid and cook for a further 10 minutes.
  • Serve with lovely bread.

A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.