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
- 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.