Feta Grilled or Baked Feta w/ Tomatoes and Olives

Marsha Gardner


Anyone that has read any of my recipes knows that I am crazy about Greek food and feta cheese in particular. When our cherry and grape tomatoes were in their peak this summer this was almost a daily made recipe. I would sit under our dogwood tree and sip a glass of wine while this would be on the grill and then enjoy it with another glass of wine while dinner was finishing on the grill.

★★★★★ 2 votes
20 Min


1 c
cherry or grape tomatoes, halved
1/2 c
kalamata (greek) olives, coarsely chopped
2 clove
garlic, minced
1/4 c
onion, red, thinly sliced
2 Tbsp
flat leaf parsley, chopped, divided
1 Tbsp
oregano, fresh, chopped or 1 teaspoon dried
1 tsp
olive oil
freshly ground black pepper
8-10 oz
block of feta cheese
crackers, flatbread or pita chips for serving


1In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.
Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.
Heat oven to 400°F. Check to see that your dish is oven-proof. Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.
4The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers; eat immediately. As it cools, the feta will firm up again. We found that the dish could be returned to the oven to soften it again. We did this with leftovers, too.

About this Recipe

Course/Dish: Cheese Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy