This isn't just a trend; it's a classic for a reason. A whole block of real Greek feta, surrounded by burst cherry tomatoes and briny olives, baked until it transforms into a rich, spreadable dip or a robust pasta sauce.
Bold, ridiculous flavor with almost zero prep. We do the heavy lifting when it comes to the sides, but for the main event, the oven does all the work here.
Serve this bubbling hot with crusty bread and Zina's Chickpea Salad for a complete Mediterranean feast, or toss it with hot pasta and serve our crunchy Edamame Salad on the side.
The Ingredients
- The Star: 1 block (8 oz) authentic Greek Feta cheese (buy the block in brine, not the crumbles—crumbles won't melt properly).
- The Vegetables: 2 cups Cherry or Grape Tomatoes, 1/2 cup Kalamata Olives (pitted).
- The Aromatics: 3 cloves Garlic (smashed), 1/4 cup Extra Virgin Olive Oil.
- The Seasoning: 1 tsp dried Oregano, a pinch of Red Pepper Flakes, freshly ground Black Pepper.
- To Serve: Fresh Basil leaves, crusty bread or pasta.
The Process
- Prep the Dish: Preheat your oven to 400°F (200°C). Place the block of feta right in the middle of a baking dish.
- Surround the Cheese: Scatter the cherry tomatoes, olives, and smashed garlic all around the feta.
- Season & Oil: Drizzle everything generously with extra virgin olive oil. Make sure the feta is well-coated so it doesn't dry out. Sprinkle with oregano, red pepper flakes, and black pepper.
- Bake: Roast in the oven for 30–35 minutes, until the tomatoes have burst and released their juices, and the feta is incredibly soft and golden on the edges.
- Mash and Serve: Pull it from the oven, top with fresh basil, and immediately mash the feta and tomatoes together to create a rustic, creamy sauce. Serve hot!
👨🍳 Chef's Note: Why a block instead of crumbles? Pre-crumbled feta has anti-caking agents that help it hold its shape, meaning it will disappoint you when you try to melt it. Buy the block.
