Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes is one of those “throw it in a dish and bake it” appetizers that tastes like you spent way more time on it. A block of feta bakes until warm and soft, then gets topped with juicy tomatoes, briny olives, chewy sun-dried tomatoes, olive oil, and herbs.
Serve it with crusty bread, pita, or crackers and let everyone scoop. It’s salty, tangy, a little garlicky, and full of Mediterranean flavor in every bite.
You’ll see how to keep the feta creamy (not dried out), what olives work best, and how to tweak it to your taste.
Why You’ll Love This Mediterranean Baked Feta
- Fast: Prep in about 10 minutes, then the oven does the rest.
- Big flavor, little effort: Feta, olives, and sun-dried tomatoes bring instant flavor.
- Perfect for sharing: Set it in the middle of the table with bread and let people dig in.
- Versatile: Works as an appetizer, snack board centerpiece, or light lunch with salad.
- Beautiful on the table: Colorful, rustic, and looks restaurant-level without trying.
Ingredients
For the baked feta:
- 1 block feta cheese (about 7–8 oz / 200–225 g)
- 1 cup cherry or grape tomatoes, halved
- 1/3 cup mixed olives, pitted and roughly chopped
- Kalamata, green olives, or a mix
- 1/4 cup sun-dried tomatoes in oil, drained and sliced
- 2–3 tablespoons extra-virgin olive oil
- 1–2 cloves garlic, minced or very finely grated
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon dried thyme (optional)
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a little heat)
To finish:
- Fresh basil, parsley, or oregano, chopped
- Extra drizzle of olive oil
- Lemon wedges (optional, to squeeze over before serving)
For serving:
- Toasted baguette slices or crusty bread
- Pita bread or pita chips
- Crackers or crostini
How to Make Mediterranean Baked Feta
1. Prep the baking dish
Preheat your oven to 375°F (190°C).
Place the block of feta in the center of a small baking dish or oven-safe skillet.
2. Add tomatoes, olives, and sun-dried tomatoes
Scatter the halved cherry tomatoes, chopped olives, and sliced sun-dried tomatoes around (and lightly over) the feta.
You want some of the toppings touching the cheese so the flavors bake together.
3. Season and oil
In a small bowl or directly over the dish, drizzle the olive oil over the feta and vegetables.
Sprinkle on the minced garlic, dried oregano, thyme (if using), black pepper, and red pepper flakes.
No need for extra salt—feta, olives, and sun-dried tomatoes are already salty.
4. Bake until soft and bubbly
Bake at 375°F (190°C) for about 20–25 minutes, or until:
- The feta is soft and lightly golden on top
- The tomatoes are starting to burst
- The oil is sizzling around the edges
If you want a little more color on top, you can broil it for 1–2 minutes at the end—just watch it closely.
5. Finish and serve
Remove from the oven and let it sit for a couple of minutes.
Sprinkle with chopped fresh herbs and drizzle a tiny bit more olive oil on top. Squeeze a bit of lemon over if you like a bright finish.
Serve warm straight from the dish with toasted bread, pita, or crackers for scooping.
Serving Suggestions for Mediterranean Baked Feta
Serve it as:
- A starter with toasted baguette or pita
- The center of a mezze board with hummus, veggies, and dips
- A light lunch alongside a green salad or Greek salad
- A topping spooned over warm pasta or cooked grains (like couscous or farro)
You can also spoon the warm feta mixture over grilled chicken, fish, or roasted vegetables.
Cook’s Tips
Choose a good-quality feta.
A block of feta in brine works best. It holds its shape but softens nicely. Pre-crumbled feta will not bake the same way.
Use an oven-safe dish that fits snugly.
If the dish is too big, the oil and toppings spread out and the feta can dry. A small baking dish or skillet keeps everything cozy and flavorful.
Don’t overbake.
You want the feta warm and soft, not completely dried out. Once the edges start to lightly brown and the center looks soft, it’s ready.
Adjust oil to your liking.
If you like dipping bread into the oil, be a little generous. The seasoned oil is part of the fun.
Variations & Add-Ins
- Roasted vegetable version:
Add thin slices of red onion, bell pepper, or zucchini to the dish. - More heat:
Add extra red pepper flakes or a few sliced fresh chili peppers. - Herb-forward:
Use fresh rosemary or thyme sprigs while baking for a deeper herb flavor. - With chickpeas:
Toss in 1/2 cup drained chickpeas before baking to make it more filling. - Lemon-garlic twist:
Add thin lemon slices to bake alongside the feta and squeeze over just before serving.
Storage & FAQ
How to store leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- The feta will firm up again when chilled but softens when gently reheated.
How to reheat:
- Reheat in a small baking dish at 300°F (150°C) until warmed through.
- You can also microwave gently in short bursts.
Can I make this ahead?
You can assemble the dish (feta + toppings + seasoning) a few hours ahead and keep it covered in the fridge. Bake just before serving.
Can I use reduced-fat feta?
Full-fat feta bakes better and stays creamier. Reduced-fat can get drier and crumbly.
Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes is one of those easy dishes that feels special every time you set it down. Warm, soft feta surrounded by juicy tomatoes, briny olives, and rich sun-dried tomatoes, all soaking in garlicky olive oil, is just begging for good bread.
Whether you make it for a party, a date night, or a simple snack board, it’s the kind of recipe that disappears fast and earns you “Can you send me this recipe?” messages later.
Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes
A warm, soft block of baked feta surrounded by cherry tomatoes, briny olives, and sun-dried tomatoes in garlicky olive oil, finished with fresh herbs. Perfect with crusty bread or pita as an easy Mediterranean-style appetizer.
Ingredients
- 1 block feta cheese (7–8 oz / 200–225 g)
- 1 cup cherry or grape tomatoes, halved
- 1/3 cup mixed olives, pitted and roughly chopped
- 1/4 cup sun-dried tomatoes in oil, drained and sliced
- 2–3 tablespoons extra-virgin olive oil
- 1–2 cloves garlic, minced or finely grated
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon dried thyme (optional)
- Freshly ground black pepper, to taste
- Pinch red pepper flakes (optional)
- To finish & serve:
- Fresh basil or parsley, chopped
- Extra olive oil drizzle
- Lemon wedges (optional)
- Toasted baguette slices, pita, or crackers
Instructions
- 1. Prep:
- 2. Preheat oven to 375°F (190°C). Place the block of feta in the center of a small oven-safe baking dish or skillet.
- 3. Add toppings:
- 4. Scatter cherry tomatoes, chopped olives, and sliced sun-dried tomatoes around (and slightly over) the feta.
- 5. Season:
- 6. Drizzle olive oil over everything. Sprinkle with garlic, oregano, thyme (if using), black pepper, and red pepper flakes.
- 7. Bake:
- 8. Bake 20–25 minutes, until the feta is soft and lightly golden on top and the tomatoes are starting to burst. For extra color, broil 1–2 minutes at the end, watching closely.
- 9. Finish:
- 10. Remove from the oven. Top with chopped fresh herbs and a small extra drizzle of olive oil. Add a squeeze of lemon if desired.
- 11. Serve:
- 12. Serve warm straight from the dish with toasted bread, pita, or crackers for dipping and scooping.
Notes
No extra salt is usually needed because feta, olives, and sun-dried tomatoes are already salty.
Use a snug baking dish so the oil and toppings surround the feta instead of spreading too thin.
Leftovers are great spooned over warm pasta, grains, or roasted vegetables.
Nutrition
Estimated: ~220–260 calories, ~20g fat, ~5–8g carbs, ~7–9g protein.
Exact values will vary based on feta brand, amount of oil, and type of olives used.