Description
Skillet-Baked Feta with Blistered Tomato, Olive & Lemon Salsa is a 30-minute Mediterranean appetizer that’s creamy, tangy, and full of roasted flavor. With briny Kalamata olives, sweet cherry tomatoes, and fresh herbs, this easy one-skillet dish is perfect for dipping with warm crusty bread.
Ingredients
• 1 block feta cheese (7–8 oz), whole
• 2 tablespoons olive oil, plus more for drizzling
• 1 cup cherry tomatoes (mix of red and yellow)
• ½ cup Kalamata olives, pitted
• 1 teaspoon dried oregano
• ½ teaspoon chili flakes (optional)
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves (plus a few sprigs for garnish)
• Freshly ground black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Place the feta block in the center of a cast iron or oven-safe skillet.
3. Surround with cherry tomatoes and Kalamata olives.
4. Drizzle everything generously with olive oil.
5. Sprinkle with dried oregano, thyme, black pepper, and chili flakes if using.
6. Bake for 20–25 minutes until feta is golden and tomatoes are blistered.
7. While baking, mix lemon zest, juice, and chopped parsley in a small bowl.
8. Remove skillet from oven and drizzle lemon salsa over the hot feta.
9. Garnish with fresh thyme sprigs and serve immediately with crusty bread or pita.
Notes
– For a milder version, skip the chili flakes.
– Goat cheese or halloumi can substitute for feta, though flavor will differ.
– Serve leftovers as a sandwich spread or salad topping.
– Use grape tomatoes or chopped Romas if cherry tomatoes aren’t available.
– To make this vegan, try plant-based feta alternatives.
- Prep Time: 5
- Cook Time: 25
- Method: Baked
- Cuisine: Mediterranean