Lebanese Baked Feta with Tomatoes and Olives

A simple yet flavorful baked feta dish with tomatoes, olives, and herbs. Perfect with pita bread for dipping.

30m4 servings

Contains dairyNUTS-free

280 cal|15g protein|8g carbs|20g fat|2g fiber

Ingredients

about 225 g Feta Cheese
1 cup Cherry Tomatoes
1/2 cup Kalamata Olives (pitted)
2 tablespoons Olive Oil
1 teaspoon Dried Oregano
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Fresh Parsley (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat your oven to 190°C. Select a small baking dish, approximately 20.32 × 20.32 cm or similar in size.
2Place the about 225 g Feta Cheese in the center of the baking dish. Arrange the 1 cup Cherry Tomatoes and the 1/2 cup Kalamata Olives (pitted) around the feta.
3Drizzle the 2 tablespoons Olive Oil over the feta, tomatoes, and olives. Evenly sprinkle the 1 teaspoon Dried Oregano, 1/4 teaspoon Salt, and 1/4 teaspoon Black Pepper over all ingredients in the dish.
4Carefully place the baking dish into the preheated oven. Bake for 15-20 minutes, or until the feta is softened and slightly melted, and the tomatoes have just begun to burst.
5Remove the dish from the oven. Sprinkle the 2 tablespoons Fresh Parsley (chopped) over the baked feta, tomatoes, and olives, then serve warm.

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