Fastest Baked Feta with Tomatoes, Olives, & Red Onion

Headed to a party with no idea what to make, no time, and just about $10 to spare? Heard. Seen. Felt.

This is the laziest impressive appetizer of all time. It features a bed of bubbly, sweet, briny tomatoes with Kalamata olives and red onion, topped with melty, salty feta cheese and drizzled with olive oil. A few pinches of red pepper flakes and dried herbs add a touch of visual appeal and a bit of a kick.

Serve this dish with crusty slices of baguette or your favorite crackers. Keep it in its toasty-warm baking dish. This is lava-hot dip and we want it to stay that way. Handle with care.

Can you bake feta cheese?

The short answer is yes! And—in my humble opinion—it’s even easier than baking brie in layers of puff pastry. Just place the feta in its little tomato nest and roast away. It doesn’t quite melt; it just becomes creamy, dense, decadent, and unbelievably flavorful. This is an easy, pantry-friendly version of baked feta, but feel free to mix it up with fruit and honey or lemon and fresh herbs.

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Everything on is made using our 50-ingredient minimalist pantry list. We have recipes from all over the world and for most dietary needs—explore here.

Fastest Baked Feta with Tomatoes, Olives, & Red Onion Recipe

Creamy, melty feta is party-ready in less than half an hour.

Makes: 6 servings

White Fish with Caramelized Red Onions

Prep time:

Cook time:

  • 1 15-oz. can diced tomatoes, well-drained
  • 1/4 large red onion, thinly sliced
  • 1/3 cup Kalamata olives
  • 4 teaspoons olive oil, divided
  • 1 6-10 oz. block feta cheese
  • Generous pinch Italian seasoning
  • Generous pinch red pepper flakes
  • Salt to taste
  • Pepper to taste
  • Optional: bitter greens for garnish (we used arugula)

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place tomatoes in an even layer in a small baking dish. Use a paper towel to remove as much excess moisture as possible.
  3. Add onions, olives, salt, pepper, and two teaspoons of olive oil to the tomatoes. Stir to combine.
  4. Roast the tomato mixture in the oven to for about ten minutes.
  5. Carefully remove the tomato mixture from the oven. Use a spoon to remove accumulated water if necessary.
  6. Place the block of feta in the tomato mixture. Drizzle the feta with the remaining olive oil, and season with salt, pepper, Italian seasoning, and red pepper flakes.
  7. Bake for 10-15 minutes. For an extra roasty-toasty result, broil for two-three minutes to finish.
  8. Remove the dish from the oven, garnish with greens as desired, and serve.

Notes and Nutrition Information

  • This dip is best served fresh, but feel free to store it in the refrigerator for a day or two and re-roast when you’re ready to serve.

  • Add a few cloves of fresh, peeled garlic in step three for even more flavor.

  • One sixth of this recipe as written contains approximately 153 calories, 12 grams of fat, 6 grams of carbohydrates, 6 grams of protein, 2 grams of fiber, 4 grams of sugar, and 665 milligrams of sodium.

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