Introduction
Baked Feta with Olives and Sun-Dried Tomatoes is one of those appetizers that feels fancy but takes almost no effort at all. With just a handful of ingredients and thirty minutes in the oven, you can serve up a warm, flavor-packed dish that’s bursting with creamy, briny, and herbaceous notes. It’s the kind of recipe that turns a quiet evening into something memorable.
The beauty of this dish is in its balance—rich feta softens into a luscious texture, olives add boldness, and sun-dried tomatoes bring an unexpected sweetness. Whether you’re prepping for date night or setting out a starter for guests, this baked feta shines on every occasion.
And if you enjoy recipes that feel Mediterranean at heart, don’t miss what’s coming next. I’ve created this blog to help you cook beautiful food that feels approachable, seasonal, and soul-warming. You can get even more recipes like this delivered straight to your inbox—subscribe here and never miss a bite.
Why This Dish Stands Out
What makes this baked feta so special? It’s the balance. The creaminess of the cheese softens just enough in the oven, turning spreadable and silky without melting completely. The olives—both green and Kalamata—add layers of briny complexity. And then there are the sun-dried tomatoes, offering chewy bursts of sweetness that contrast beautifully with the salt and herbs.
The rosemary and oregano don’t just season the dish—they perfume your kitchen. And when you pull that dish out of the oven, all golden at the edges and glistening with olive oil? It’s hard not to dig in before it even hits the table.
Looking for more warm and shareable appetizers? Try this comforting Garlic Butter Shrimp with Lemon or the vibrant Whipped Feta with Roasted Peppers—they’re crowd-pleasers, too.
Ingredients & Preparation
What You’ll Need to Make It Shine
The magic of Baked Feta with Olives and Sun-Dried Tomatoes lies in its simplicity. Each ingredient plays a starring role, from the creamy feta to the aromatic herbs. Below is everything you’ll need, plus a few helpful notes in case substitutions are needed.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Feta cheese (block, not crumbled) | 1 (8 oz) block | Drain and pat dry if brine-packed |
| Mixed pitted olives (green + Kalamata) | 1 cup | Drain oil if packed in oil |
| Sun-dried tomatoes | 1/3 cup | Also drain if oil-packed |
| Olive oil | 1/3 cup | Use extra virgin for best flavor |
| Garlic cloves | 2 cloves, minced | Fresh minced gives the best aroma |
| Fresh rosemary | 1 tsp, finely chopped | Or use 1/4 tsp dried if unavailable |
| Dried oregano | 1/2 tsp | Complements the rosemary beautifully |
| Lemon zest | 1 tsp | Brightens the overall flavor |
| Kosher salt & black pepper | Pinch of each | Season to taste |
Tools & Easy Swaps
You don’t need much to make this dish, which is part of what makes it so lovable. A small baking dish (ceramic or cast iron is great), a sharp knife, and a mixing bowl are all you need. No fancy equipment—just real ingredients and a warm oven.
Substitution Tips:
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Feta: Try French feta for a creamier result or goat cheese for a tangier twist.
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Herbs: Swap in thyme if rosemary isn’t available.
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Tomatoes: Fresh grape tomatoes work in a pinch—just roast them first for better texture.
Craving more cheese-forward appetizers? You’ll love this golden, flaky Lemon Herb Baked Brie in Puff Pastry that practically melts in your mouth. Or for a zesty Mediterranean snack, this Caprese Bruschetta Dip is a showstopper at any gathering.
Cooking Instructions & Tips
Step-by-Step: How to Make Baked Feta with Olives and Sun-Dried Tomatoes
This dish comes together in just a few easy steps—no whisking, sautéing, or complex techniques involved. Once everything is prepped, your oven does all the work while your kitchen fills with the aroma of warm herbs and melting cheese.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). While that’s warming, take your block of feta and pat it dry thoroughly—especially if it was stored in brine. This helps it roast rather than steam.
Step 2: Layer the Dish
Place the feta in the center of a small baking dish. Surround it with a mixture of pitted olives and sun-dried tomatoes, spreading them out so they roast evenly.
Step 3: Mix & Pour the Marinade
In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, dried oregano, lemon zest, and just a pinch of salt and pepper. Pour this mixture evenly over the feta and vegetables.
Step 4: Bake Until Golden
Bake uncovered for 20–25 minutes, or until the feta is softened, slightly golden, and surrounded by sizzling oil and caramelized bits. Remove from the oven and let cool slightly before serving warm with toasted baguette or seeded crackers.
Tips & Flavor Boosts
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For deeper flavor, broil the dish for the last 2 minutes to brown the top slightly.
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Add heat with a pinch of red pepper flakes or a drizzle of chili oil.
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Make it a meal by serving over couscous, orzo, or a warm grain bowl.
Pair it with something fresh and seasonal, like this earthy Roasted Carrots with Whipped Ricotta and Hot Honey. Or try the beautiful, creamy Mediterranean Beet Feta Walnut Galette—a rustic tart that’s bursting with similar flavors.
Serving, Storing & Pairing
What to Serve with Baked Feta with Olives and Sun-Dried Tomatoes
This dish is incredibly versatile when it comes to presentation. Straight from the oven, it’s golden, bubbling, and practically calling for something crunchy to scoop it up. My go-to? Toasted sourdough slices or multigrain crackers—anything sturdy enough to hold that soft, savory feta without falling apart.
If you’re planning a Mediterranean-inspired spread, this baked feta pairs beautifully with a fresh veggie plate, dolmas, and a chilled glass of dry white wine or sparkling water with lemon. Want something warm on the side? Pair it with this vibrant Super Simple Caprese Salad for a fresh burst of tomato and basil, or serve alongside the crispy Baked Parmesan Zucchini—both add balance and variety to your table.
You can also spoon it over pasta, orzo, or couscous for a deliciously easy Mediterranean meal.
How to Store and Reheat It
If you have leftovers—though it’s rare!—this dish stores well and keeps its flavor.
To store:
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Let cool completely.
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Transfer to an airtight container with the remaining oil and veggies.
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Store in the refrigerator for up to 4 days.
To reheat:
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Place back in a small baking dish.
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Warm in the oven at 325°F (160°C) for about 10 minutes.
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Alternatively, microwave for 30-second intervals, stirring gently.
Pro tip: The infused oil from the dish is liquid gold. Use it to sauté vegetables or drizzle over eggs, salads, or toasted bread for a flavor-packed upgrade.
Love recipes that are fridge-friendly and multifunctional? Don’t miss this Mediterranean Chickpea Salad—another crowd-pleaser that’s ideal for prepping ahead. And if you’re looking for cozy pairing options, the Spinach and Feta Quesadillas echo the same cheesy, herbaceous charm with a different twist.
FAQ: Baked Feta with Olives and Sun-Dried Tomatoes
Can I use crumbled feta instead of a block?
It’s best to use a block of feta for this recipe. Crumbled feta tends to dry out and won’t melt into that rich, creamy texture we’re going for. The block form softens beautifully while holding its shape, creating that irresistible centerpiece effect.
What kind of olives work best in this dish?
A mix of green and Kalamata olives offers the most complexity. But if you only have one type, go ahead and use it! Just be sure they’re pitted and drained if stored in oil. You can even toss in some stuffed green olives for extra variety.
Can I make this baked feta appetizer ahead of time?
You can prep it a few hours ahead—assemble everything in the baking dish and cover it tightly in the fridge. Then bake it just before serving. This makes it ideal for entertaining or holiday menus.
How do I make it spicy?
To give it a bit of heat, add 1/4 tsp red pepper flakes to the olive oil mixture before pouring it over the feta. You can also drizzle a bit of calabrian chili oil on top just before serving.
What’s the best way to serve it as a main dish?
Spoon the warm feta and olives over cooked orzo, couscous, or quinoa for a complete Mediterranean bowl. Add some chopped cucumber, fresh herbs, and lemon juice, and you’ve got a balanced, satisfying meal.
Is this recipe vegetarian?
Yes! This Baked Feta with Olives and Sun-Dried Tomatoes is entirely vegetarian, packed with flavor from herbs, garlic, and plant-based ingredients. Just be sure your feta is made with vegetarian rennet if you’re strict about it.
Conclusion
There’s something magical about taking a handful of simple ingredients—feta, olives, sun-dried tomatoes, and herbs—and turning them into a dish that feels so special. This Baked Feta with Olives and Sun-Dried Tomatoes is cozy, crowd-pleasing, and just plain delicious. It’s one of those appetizers that vanishes as soon as it hits the table.
I hope it brings as much joy to your kitchen as it has to mine. Whether you’re making it for a quiet evening in or laying out a full mezze spread, this recipe never fails to impress.
If you’re looking for more warm, cheesy inspiration, you’ll love this Crispy Crostini with Balsamic Cranberries and Brie or the sweet-savory Rustic Bread with Whipped Ricotta and Honey-Roasted Strawberries. Both are perfect companions to this baked feta masterpiece.
If you made this Baked Feta with Olives and Sun-Dried Tomatoes, I’d love to hear how it turned out!
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Baked Feta with Olives and Sun-Dried Tomatoes
- Total Time: 30
- Yield: 4 servings
- Diet: Vegetarian
Description
Baked Feta with Olives and Sun-Dried Tomatoes is a quick, warm appetizer packed with creamy cheese, tangy olives, sweet tomatoes, and aromatic herbs—ready in just 30 minutes.
Ingredients
• 1 (8 oz.) block feta cheese, patted dry if in brine
• 1 cup pitted green and Kalamata olives, drained if in oil
• 1/3 cup sun-dried tomatoes, drained if in oil
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp dried oregano
• 1 tsp lemon zest, freshly grated
• Kosher salt and black pepper, to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. Place the block of feta in the center of a small baking dish.
3. Arrange olives and sun-dried tomatoes around the feta.
4. In a small bowl, whisk olive oil, garlic, rosemary, oregano, lemon zest, salt, and pepper.
5. Pour the oil mixture evenly over the feta and surrounding ingredients.
6. Bake for 20–25 minutes until feta is soft and the top is golden.
7. Serve warm with crackers or toasted baguette slices.
Notes
– Use a full block of feta, not crumbled, for best texture.
– Drain olives and tomatoes well to avoid excess oil in the dish.
– Add a pinch of chili flakes if you like some heat.
– The infused oil can be reused—drizzle over pasta or roasted veggies.
– This dish is best served warm but can be reheated gently.
- Prep Time: 5
- Cook Time: 25
- Method: Baking
- Cuisine: Greek