Greek Baked Feta
This Greek Baked Feta takes everything delicious about Greek salad and throws it in the oven for a few minutes! Warm and spreadable feta with bursted tomatoes, olives, and red onion.
One of the concepts I’ve learned in this master’s program about eating is the concept of repeated exposure: repeatedly eating a food you don’t like until your body realizes “hey, this probably won’t kill me”, and you begin to like it.
For me, that’s tomatoes. And after cooking all of the tomato recipes I’ll be sharing over the next two weeks of this tomato spotlight, my body is slowly transitioning from “hard no” to “ehhh maybe”.
Today’s recipe is a simple one. You throw all the makings of a Greek salad into aluminum foil, wrap it up, and bake for a few minutes.
The tomatoes burst, onions soften, and feta becomes creamy and spreadable. Throw it in the oven as a last minute appetizer or on the grill for a hassle-free BBQ side!
Serve this Greek baked feta with
Greek Baked Feta
INGREDIENTS
- 1 block feta cheese about 7 oz, 200 g
- 2 Tbsp olive oil 30 mL
- 6 olives deseeded
- 10 cherry tomatoes
- 1/4 cup sliced red onion
- Pinch each of black pepper and oregano
INSTRUCTIONS
- Prep: Preheat oven to 400 degrees F (204 C). Set feta in the center of a large sheet of aluminum foil. Drizzle with oil and toss in the olives, tomatoes, onion, and spices. Pull up the sides of the foil and crimp them together to seal the ingredients into a pouch.
- Bake: Bake for 8 to 10 minutes, or until feta has softened and tomatoes have burst. Serve warm with pita chips or sliced bread.
