Project Description

Savory Baked Feta


  • ½ red onion, sliced 1/4-in. thick
  • ½ green bell pepper, cored, seeded, and sliced into 1/4-in. rounds
  • ½ cup halved cherry tomatoes
  • 6 kalamata olives, pitted and halved
  • 2 teaspoons dried oregano, divided
  • 2 ½ teaspoons crushed red pepper, divided (optional)
  • 3 or 4 fresh thyme sprigs, divided (optional)
  • 5 tablespoons extra-virgin olive oil, divided, plus more for brushing
  • 1 8-oz. block feta cheese (preferably packed in brine)
  • Fresh mint leaves, for garnish (optional)
  • Crostini or pita chips, for serving


    1. Place a rack in center of oven. Preheat oven to 400°F.

    2. Arrange onion, bell pepper, tomatoes, and olives in a 6-to-8-inch ovenproof, broiler-safe skillet or baking dish. Sprinkle with 1 teaspoon oregano and, if using, a big pinch of crushed red pepper and 2 thyme sprigs. Drizzle with about 2 tablespoons oil.

    3. Place feta on top; season with remaining 1 teaspoon oregano and, if using, remaining crushed red pepper and thyme. Drizzle 2 or 3 tablespoons oil on top and brush sides of feta with more oil.

    4. Place skillet in oven. If using a baking dish, set it on a large baking sheet (this makes it easier to handle) and place in oven. Bake until cheese softens and gets a bit of color, 25 to 30 minutes. (If you’d like a little more color, run it under the broiler for 1 or 2 minutes, watching very carefully to make sure cheese doesn’t burn.) Garnish with mint, if using. Serve with crostini or pita chips.

Recipe courtesy of  Real Simple