baked feta with tomato and olives

marinated olives

I had a tub of feta lurking around my fridge for ages, and whilst I like it in small doses, I generally don’t eat a lot o fit. Almost too salty for me, I prefer to crumble it over a salad making it less over powering.

As for the olives, I while back I tossed a few varieties I had with sliced garlic, lemon zest and fresh thyme sprigs and allowed this to marinate in the brine in the fridge in a tub. This makes a fabulous snack with drinks, and the olives take on so much of the flavour.

I love Calamata olives cooked in a pasta sauce, so feeling inspired by Greek flavours, I made this little recipe. Its super easy and makes a fabulous addition to a tapas style lunch or as a picky appetizer snack with drinks.

Recipe | serves 4 – 6 as a snack | easy | 45 mins

  • 1 T olive oil
  • 2 – 3 garlic cloves crushed
  • 1 tin of tomatoes
  • 3 T wine (optional)
  • 1 t of chopped oregano (or dried)
  • salt and pepper to taste
  • 200 g feta (I used Simonsberg plain feta)
  • a handful of baby tomatoes (I used rosa)
  • a handful of Calamata olives

Heat he olive oil in a pan and gently saute the garlic, and add the tin of tomatoes before this goes brown. Add the wine and the oregano and cook for about 20 minutes. season with salt and pepper to taste. *remember to pre-heat your oven to 180 C (350 F) about half way through the making on the sauce.

Break the feta into medium sized chunks and arrange in an appropriate sized oven dish. Cover with the sauce and spread this around to evenly distribute. Dot the tomatoes and olives in between all these and bake for around 25 minutes until the sauce is heated through and the feta is lovely and soft.

Serve this with crusty bread, and scoop the sauce on. Quite delicious.

If, and I say if you have any left over, this makes a fabulous topping on a pizza or spread onto a wrap and rolled up with all manner of fillings.

baked feta with olives and tomato

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30 Comments

  1. Will have to try this soon! Looks so delish!

  2. That looks so good. Will definitely try that tomorrow while watching the rugby!!

  3. Charmaine

    YUMMYYYY!!! thank you for sharing this great recipe 🙂

  4. Sam

    The pleasure is all mine Charmaine 🙂 – thanks.

  5. Sam

    HI Anne, enjoy the rugger. Perfect snack for it.
    Sam

  6. Charmaine

    Hi Sam! Okay I made this yesterday and it was reaalllyyy good! Me and hubby both had seconds and thought it was great 🙂

  7. Sam

    Hi Charmaine, thanks for letting me know and glad you enjoyed 🙂

  8. Pingback: baked feta with tomato and olives |

  9. Ohhh Wow, do you think if I dab my screen with a bit-o-bread I would be able to taste it?? This really looks num and is on the Christmas list. Thank you

  10. Sam

    Flee, you always make me laugh, dab away. 🙂
    Sam

  11. Hi Sam thanks so much. There are days that I wish computers had a scratch and sniff function… Imagine that LOL… Thanks again for all the fab recipes. Have a stunning evening

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  13. Hi Sam this is such a wonderful recipe & i have 2 tubs of feta lurking in my fridge, so i am most certainly going to try it out. Love the pictures.

  14. Sam

    Thanks Usha! btw, you were fabulous on TV x

  15. I love your site and this is the first recipe I tried last night for our regular wednesday veg braai. We used french loaf to dip and it went well with a green salad and a braai’d butternut. Very very very tasty! it was a great hit and I intend to do this at my future braais too!! Thanks!!

  16. Sam

    He Jeani, so glad you tried and enjoyed it. I must say it will be featured in my life in the future too and I’m not the biggest feta fan. Thanks for letting me know.
    Sam

  17. This looks great but where do you find a tin of tomatoes and how many ounces did you use?

  18. Sam

    HI Lindsay, are you joking re the tomatoes? available in every grocery store in the Western world probably. A can is 13 or 14oz.

  19. Sam, I made it one night and added gnocchi to make it a proper meal and it was deeeeeeelish!!! What a win! So addictive (:

  20. Sam

    HI Jeani, Oh gnocchi sounds stunning with that.

  21. Pingback: Baked Feta with Olives, Tomatoes and Eggs « myjerusalemkitchen

  22. Barb Greenhill

    What exactly is the amount of a tin of tomatoes?

  23. Sam

    HI Barb, s far as I’m aware the uiniversal tin size is around 400gmns. Its a standard tin.

  24. Pingback: rosmarino pasta with roasted tomatoes, feta and olives | Drizzle and Dip

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