This baked feta and tomatoes dish makes a great summer appetizer, combining sweet and salty flavors. Serve with crusty bread, pita chips, or crackers.


  • 1 (7 ounce) block Greek feta cheese
  • 1 tablespoon honey
  • drizzle of olive oil
  • 2 cups halved cherry or grape tomatoes
  • 1/3 cup halved Kalamata olives
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • salt and freshly ground black pepper to taste
  • chopped fresh basil for garnish (optional)


Step 1: Preheat Pizzello oven to 400℉ (200 degrees℃).

Step 2: Place the feta cheese in the center of a baking dish. Spread with honey and drizzle with olive oil.

Step 3: In a small bowl, combine tomatoes, olives, red onion, olive oil, and garlic. Sprinkle with oregano, season with salt and pepper, and toss. Arrange the tomato mixture around the feta cheese.

Step 4: Bake in the preheated oven until cheese is soft and tomato mixture is bubbly, 20 to 30 minutes. If you want more color, briefly place under the broiler.

Step 5: Garnish with fresh basil, if desired, and serve warm.

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