Mediterranean baked feta with tomatoes from Smitten Kitchen by Sara Forte and Deb Perelman

  • feta cheese
  • Kalamata olives
  • Show all ingredients...

  • EYB Comments

    Can substitute flatbread, pita chips, or crostini for crackers.

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Notes about this recipe

  • Eat Your Books

    Can substitute flatbread, pita chips, or crostini for crackers.

  • jenmacgregor18 on April 08, 2026

    Loved this. Subbed green onion for red, added Aleppo pepper and 1 T olive oil & 1 T honey.

  • peaceoutdesign on April 01, 2026

    Can replace tomatoes with sun-dried tomatoes.

  • anniecc on June 15, 2024

    Easy and delicious. I used feta and cooked it in the oven but I think it would be even better with halloumi and done on the grill.

  • eliza on December 20, 2015

    This was really fantastic! Used a creamy Macedonian feta, and less onion (just personal preference) and missed the parsley. It went really well with my homemade crackers with sesame, flax, and poppy seeds. Will make again; very easy.

  • ellabee on August 07, 2014

    Excellent way to plow through abundant cherry tomatoes. New area cheese producer makes goat 'feta' that worked well. Didn't use red onion because bagger somehow left it out of my grocery sack -- $1.55 gone, but judging from experience of Jane and Deb P., just as well for this dish. No amount of cherry tomatoes is too great for this, as you need the sweet fruitiness to counteract feta's intense saltiness. Actually made twice; used up first round of tomatoes, made another batch, poured over previously baked cheese and re-baked: outstanding! Mellower than the first batch.

  • Jane on September 01, 2012

    Very quick and easy to do. Very pretty dish as you can see from Deb's photo and tasty too. I think I used too much red onion as it dominated a bit much but the other flavors were great. I used a mixture of mini tomatoes - red, yellow, orange, purple and it looked and tasted really good.

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