I spend a lot of time researching food combinations—what ingredients work together to create satisfying, nourishing meals without a ton of complexity. It’s easy to get stuck in a rut, especially with appetizers. You want something impressive, but who has time for fussy preparations?
This baked feta recipe was a genuine “aha!” moment. It takes a handful of incredible Mediterranean ingredients—artichokes, olives, sun-dried tomatoes—and transforms them into something truly special with almost zero effort. It’s warm, savory, and feels incredibly sophisticated.
A Centerpiece of Flavor and Smart Ingredients
What I love most about this dish is how it delivers such a “wow” factor. The feta gets soft, warm, and creamy, while the vegetables and herbs infuse the olive oil with flavor. It’s a fantastic combination of textures.
It’s also a perfect example of my food philosophy. It’s packed with healthy fats from the olive oil and olives, and full of fiber from the artichokes and peppers. This isn’t an empty appetizer; it’s a satisfying, whole-food choice that keeps everyone happy and full. It’s a staple in our house for a reason.
How to Make This Baked Feta Recipe
This is truly one of the simplest baked feta recipes you’ll find. There’s no complicated technique here, just assembly.
You’ll start by tossing all your flavor-makers—the chopped artichokes, olives, sun-dried tomatoes, and peppers—in a bowl with that aromatic garlic-infused olive oil.
Then, just place your block of feta (make sure to rinse and pat it dry!) in a baking dish and pour that vibrant vegetable medley right around it. It bakes for about 20 minutes, just until the feta is soft and everything is bubbling. A quick minute under the broiler gives it that beautiful golden finish.
My Tips for the Perfect Baked Feta
After making this dozens of times, I’ve learned a few things that guarantee success:
- Don’t Skip the Rinse: The recipe card note is essential! Rinsing the feta, olives, and sun-dried tomatoes is the key to controlling the saltiness. It makes a huge difference.
- Use Block Feta: Crumbled feta will just melt and get lost. You need a solid block of feta (preferably in brine) to get that creamy, scoopable centerpiece.
- What to Serve With It: We love cucumber slices, bell pepper strips, or sturdy whole-grain crackers.
Quick Questions (and Serving Ideas)
Can I make this ahead of time?
Absolutely. You can assemble the entire dish in the baking dish, cover it, and pop it in the fridge for up to a day. Let it sit on the counter for about 20 minutes before baking to take the chill off.
What do I serve this with?
This is a fantastic appetizer, but it’s also versatile enough to be part of a larger meal. It’s a perfect starter for a heartier dish like my Mediterranean Lentil Soup.
It also pairs beautifully alongside a simple side like this refreshing Cucumber Tahini Salad, or you can even serve it as a topping for my Sheet Pan Mediterranean Chicken.
What if I love feta dips?
If you’re a big fan of feta like I am, you should also try my 10-Minute Creamy Feta Dip next—it’s a cold dip that’s just as delicious and even faster!
Roasted Feta with Sun-Kissed Vegetable Medley
Equipment
- 8-inch (20cm) round or oval baking dish
- Medium mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 6 ounce 170g block of feta cheese
- 1 cup canned artichoke hearts in water, not oil, drained and roughly chopped
- 1 cup pitted Kalamata olives rinsed well and drained
- ½ cup oil-packed sun-dried tomatoes drained, rinsed well, and roughly chopped
- ½ medium red bell pepper finely diced
- ⅓ cup extra virgin olive oil
- 4 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Stage 1: Initial Preparation & Oven Preheating: Preheat oven to 400°F (200°C). Prep vegetables as directed: chop artichokes and sun-dried tomatoes, finely dice bell pepper, mince garlic. Rinse and drain olives.
- Stage 2: Crafting the Aromatic Oil: In a medium bowl, combine olive oil, garlic, oregano, thyme, and red pepper flakes; stir to infuse.
- Stage 3: Assembling the Vegetable Medley: Add artichokes, olives, sun-dried tomatoes, and bell pepper to the bowl. Season with freshly ground black pepper; toss to coat.
- Stage 4: Preparing the Feta Centerpiece: Rinse the feta block under cool water for 15 seconds; pat completely dry.
- Stage 5: Arranging the Dish for Roasting: Place feta in the center of an 8-inch (20 cm) baking dish. Pour in the vegetable medley with all infused oil, arranging a thick border around the feta.
- Stage 6: Primary Roasting Phase: Bake 15–20 minutes, until the feta yields when pressed gently with the back of a spoon, the edges are lightly golden, and the oil is bubbling gently.
- Stage 7: Final Browning & Serving: Set oven to broil (high) and broil 1–2 minutes, watching closely, until the top edges of the feta are lightly golden-brown.
- Stage 8: Garnish and Rest: Remove, rest 5 minutes, then garnish with chopped parsley and serve warm.
Notes
- Serving Suggestions: This dish is best served immediately while warm and creamy. It pairs beautifully with whole-grain pita bread, crunchy cucumber slices, or other fresh vegetable crudités for dipping.
- Controlling Salinity: Rinsing the feta, olives, and sun-dried tomatoes is a non-negotiable step that dramatically improves the nutritional balance of the dish without sacrificing flavor. Do not add any extra salt.
- Make-Ahead: You can assemble the entire dish up to Stage 5, cover it, and refrigerate for up to 24 hours. When ready to serve, allow it to sit at room temperature for 20 minutes before baking as directed.
Nutrition Information
(per serving)- Calories: 235 kcal
- Fat: 22 g
- Saturated Fat: 6 g
- Carbohydrates: 7 g
- Dietary Fiber: 3 g
- Sugar: 2 g
- Protein: 5 g
- Sodium: 610 mg
- Cholesterol: 25 mg
I hope this becomes a new favorite for you. It’s proof that simple, nourishing ingredients can create something truly spectacular. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
