Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes

Some recipes don’t need complexity to make a statement, and this Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes is proof. The first time I made it, I wasn’t expecting how instantly addictive it would be. A warm block of feta roasted until slightly golden and melty, soaked in olive oil and seasoned with Mediterranean herbs, then crowned with juicy sun-dried tomatoes and briny olives—it’s a dish that tastes like it came from a seaside taverna, but it only takes minutes to prepare.

I love serving this as an appetizer, especially when I want something that looks fancy but comes together effortlessly. It's perfect for hosting or casual dinners when I want to bring bold flavors to the table without stressing in the kitchen. It’s savory, creamy, salty, and herby all at once—exactly what you want in a Mediterranean-inspired bite. Plus, it pairs beautifully with crusty bread, crackers, or even tucked into warm pita.

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Why You’ll Love This Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes

• Minimal effort, maximum flavor: Just toss everything in a baking dish and let the oven work its magic.
• Perfect for entertaining: It’s a stunning centerpiece for a mezze platter or cheese board.
• Customizable: You can easily switch up the olives, herbs, or even add roasted garlic or chili flakes.
• Great served hot or warm: It’s just as good straight from the oven or at room temperature.
• Pairs with everything: Bread, pita, crackers, fresh veggies—it's an instant hit every time.

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What Kind of Feta Should I Use?

For this dish, I always go for a block of feta packed in brine rather than the crumbled kind. The block holds its shape better while baking and develops a beautiful golden crust on the edges while staying creamy in the center. Greek feta made with sheep’s milk has a rich, tangy flavor that shines through the oil and herbs, but a cow’s milk feta works well too if that’s what you have. Just avoid low-fat versions—they tend to dry out instead of softening beautifully in the oven.

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Options for Substitutions

One of the best things about this baked feta dish is how flexible it is. If you’re out of a certain ingredient, don’t stress—there’s probably a delicious swap that’ll work just as well.

• Olives: I love using green Castelvetrano olives for their mild, buttery taste, but you can also go with Kalamata for more punch. Black olives will work too, though they’re a bit softer.
• Sun-Dried Tomatoes: If you don’t have them, roasted red peppers or cherry tomatoes can bring a similar sweetness and color contrast.
• Feta: You can substitute with baked goat cheese or halloumi for a different flavor and texture twist.
• Olive Oil: Extra virgin olive oil is ideal for richness, but any good quality oil will do in a pinch.
• Herbs: Dried oregano is classic, but thyme, rosemary, or even za’atar can add a fun variation.
• Spice it up: Add a pinch of chili flakes or a sliced fresh chili if you like a little heat.

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Ingredients for this Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes

• Block of Feta Cheese
  The star of the show. A whole block melts beautifully while holding its shape, creating a creamy, savory base.
• Green Olives
  Their briny bite balances the richness of the feta. I prefer firm, buttery varieties like Castelvetrano.
• Sun-Dried Tomatoes
  These add sweet, chewy bursts of umami that contrast perfectly with the salty feta.
• Extra Virgin Olive Oil
  It’s essential for baking and flavor—infuses everything with Mediterranean depth and keeps the feta from drying out.
• Dried Oregano
  Brings that classic herbal, slightly peppery note that ties all the ingredients together.
• Fresh Parsley (optional)
  Adds a fresh, vibrant finish on top after baking.
• Freshly Cracked Black Pepper
  Enhances the dish with a subtle kick and complexity.
• Red Pepper Flakes (optional)
  For those who like a gentle heat with their feta.

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Step 1: Preheat the Oven

Set your oven to 375°F (190°C). A moderate heat is ideal—it allows the feta to soften and the flavors to meld without overcooking.

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Step 2: Prepare the Baking Dish

Place the block of feta in the center of a small baking dish or oven-safe bowl. Drizzle generously with olive oil to coat both the cheese and the base of the dish.

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Step 3: Add the Toppings

Scatter the sun-dried tomatoes and olives over and around the feta. Sprinkle the dried oregano and freshly cracked black pepper evenly on top. If you’re adding chili flakes, now’s the time.

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Step 4: Bake Until Bubbling

Place the dish in the oven and bake for 20–25 minutes, or until the feta is soft, slightly golden on the edges, and the oil is bubbling gently around it.

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Step 5: Garnish and Serve

Remove from the oven and let it cool for 5 minutes. Top with freshly chopped parsley just before serving. Serve warm with crusty bread, pita, or crackers.

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How Long to Cook the Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes

You’ll want to bake the dish at 375°F (190°C) for 20 to 25 minutes. The feta should soften and become creamy, while the edges lightly brown and the olive oil bubbles gently around the toppings. If you prefer a golden top, you can switch the oven to broil for the final 2–3 minutes—just keep a close eye on it to prevent burning.

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Tips for Perfect Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes

• Use a small baking dish: The feta and toppings should be snug so the oil doesn’t spread too thin, which helps everything roast evenly.
• Don’t skimp on the olive oil: It prevents the cheese from drying out and carries the herbs and seasoning beautifully.
• Let it rest for a few minutes after baking: This allows the flavors to settle and the cheese to firm up just enough for easier scooping.
• Try broiling for extra color: If you want a golden crust, broil for a couple of minutes at the end—but watch it like a hawk.
• Serve immediately: This dish is best enjoyed warm while the feta is still soft and spreadable.

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Watch Out for These Mistakes While Cooking

• Using pre-crumbled feta: Crumbled feta doesn’t melt the same way and won’t give you that creamy, scoopable texture. Always go for a block.
• Overbaking: Feta won’t fully melt like mozzarella—it should soften and become creamy, not dry and crumbly.
• Using too little oil: Olive oil is not just for flavor—it helps everything roast gently and evenly.
• Crowding the toppings: If you pile too much on top, the feta won’t heat evenly. Spread olives and tomatoes around the cheese, not just over it.
• Skipping seasoning: A little cracked pepper, herbs, or chili flakes bring depth and balance the richness of the cheese.
• Serving too cold: This dish shines when served warm. If it cools down too much, the feta firms up and loses its luscious texture.

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What to Serve With Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes?

Crusty Bread

Slices of sourdough or baguette are perfect for scooping up that creamy, herbed feta and olive oil.

Warm Pita Bread

Soft and pillowy, pita is a classic Mediterranean choice that soaks up all the flavor.

Fresh Veggies

Cucumber spears, cherry tomatoes, and bell pepper strips offer a crisp, refreshing contrast.

A Glass of Dry White Wine

Something like a Sauvignon Blanc or Pinot Grigio pairs beautifully with the saltiness of the cheese and olives.

Simple Green Salad

A lightly dressed arugula or mixed greens salad helps cut through the richness.

Roasted Garlic or Hummus

A little roasted garlic or a scoop of hummus alongside adds even more depth to your mezze spread.

Lemon Wedges

A quick squeeze of fresh lemon adds brightness and balances the salty richness.

Olive Tapenade

If you're going full mezze-style, a spoonful of olive tapenade complements the dish perfectly.

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Storage Instructions

If you have leftovers (which isn’t likely!), let the baked feta cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days. To reheat, place it back in an oven-safe dish and warm at 350°F (175°C) for 10–12 minutes, or until heated through. Avoid microwaving—it can make the feta rubbery and unevenly heated.

You can also enjoy the leftovers cold or at room temperature, spread on toast or stirred into warm pasta for a quick lunch.

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: ~220 kcal
• Protein: 6g
• Fat: 19g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
• Carbohydrates: 4g
  • Fiber: 1g
  • Sugar: 2g
• Cholesterol: 25mg
• Sodium: 580mg

Note: Nutrition can vary depending on the specific brands and portion sizes used.

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Frequently Asked Questions

What kind of feta works best for baking?

A block of full-fat feta packed in brine is ideal. It holds its shape and softens beautifully without melting into a puddle. Avoid crumbled feta—it dries out in the oven.

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Can I use different types of olives?

Absolutely. While I love green Castelvetrano olives for their buttery flavor, you can use Kalamata, black, or a mix for more variety and color.

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Do I need to soak sun-dried tomatoes first?

If you're using oil-packed sun-dried tomatoes, no soaking is needed. For dry-packed ones, soak them in warm water for 10 minutes to soften before adding.

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Can I make this ahead of time?

You can prep everything in the baking dish a few hours ahead and refrigerate it. Just bring it to room temperature before baking, or add a few extra minutes to the bake time.

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Is this dish gluten-free?

Yes, the dish itself is gluten-free. Just be sure to serve it with gluten-free bread or crackers if needed.

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How spicy is it?

Mild to moderate, depending on whether you add red pepper flakes. You can skip them entirely for a no-heat version.

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Can I serve this cold?

It’s best served warm, but leftovers can be eaten at room temperature or cold, especially spread on toast or tossed into pasta.

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What wine pairs best with this dish?

Dry white wines like Sauvignon Blanc, Pinot Grigio, or even a chilled rosé complement the briny, creamy flavors beautifully.

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Conclusion

Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes is one of those rare dishes that looks impressive, tastes incredible, and comes together with almost no effort. It’s perfect as an appetizer, part of a mezze spread, or even a light dinner with some crusty bread and wine. Whether you're hosting friends or just treating yourself to something flavorful and cozy, this dish is always a hit. With creamy feta, bold olives, and sweet sun-dried tomatoes all bubbling together in golden olive oil—this is Mediterranean comfort food at its finest.

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