How many times have you seen this recipe online? Videos, reels, and photos featuring Baked Feta with Cherry Tomatoes? Well, like you, I saw it multiple times and finally decided to make it! The fresh basil from my balcony garden seems to have kept my green thumb going for two years now, something I never had before! Cherry tomatoes in three varieties to make this simple and tasty dish even more colorful.

The Greek feta I used is lactose-free, but you can easily use the regular kind. I added a tablespoon of acacia honey to balance out the saltiness of the cheese and soften the dish. It’s a simple preparation with very few steps, then straight into the oven for about 30 minutes.

This is a dish you can serve either hot or cold. Perfect as a starter or for an appetizer by cutting the feta into cubes before serving it to your guests. Colorful, summery, full of flavor, and intensely fragrant with basil. Your kitchen will smell amazing for hours.

Below, I leave you with more recipes I’ve made with Greek feta, a main course, some puff pastry candies, and some phyllo pastry rolls. There are also Greek-style zucchini, super delicious and easy to make, which I highly recommend! They’re perfect for getting kids to eat vegetables. Another dish I recommend, if you haven’t tried it yet, is Burek. A preparation with phyllo pastry, Greek feta, and spinach, typical of the Balkan countries. An essential appetizer on the table. You can find the Burek Recipe on my blog.

Versatile and tasty, this cheese is a guarantee for many recipes! I also remind you that at the bottom of the recipe you’ll find the box with all the social profiles to become a follower of the Le Ricette di Bea blog! I look forward to seeing you every morning with the Recipe of the Day live from my kitchen!!!

baked feta with colorful cherry tomatoes

Baked Feta with Cherry Tomatoes and Basil Video Recipe

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

493.33 Kcal

calories per serving

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Energy 493.33 (Kcal)
Carbohydrates 19.62 (g) of which sugars 14.55 (g)
Proteins 18.76 (g)
Fat 38.83 (g) of which saturated 18.31 (g)of which unsaturated 6.58 (g)
Fibers 0.84 (g)
Sodium 1,627.37 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Baked Feta with Cherry Tomatoes

2 feta (Greek, in my case lactose-free)
10 yellow cherry tomatoes
10 cherry tomatoes (red)
10 cherry tomatoes (green or black)
2 tbsps extra virgin olive oil
10 leaves basil (in my case fresh)
2 tbsps honey
1 pinch salt
1 pinch pepper (in my case mixed peppercorns)

If you can’t find cherry tomatoes in various colors, you can make this dish with regular red cherry tomatoes. Keep in mind that I used about 30 cherry tomatoes in total for two people.

If you don’t like honey, you can omit it, but both Gaia and I highly recommend it to give more sweet and sour contrast to this dish.

Tools for Baked Feta with Cherry Tomatoes

1 Cutting board
1 Knife
1 Baking tray
1 Oven
1 Colander
1 Paper towels

As you just read, only four main tools for this quick and simple recipe!

Steps for Baked Feta with Cherry Tomatoes and Fresh Basil

Start by preheating the oven to 356 374 Fahrenheit on static mode.
Then wash the cherry tomatoes under running water, perhaps using a colander. Dry the tomatoes you selected well with a cloth or kitchen paper towels.
Place them on a wooden cutting board and use a knife to cut the cherry tomatoes in half. If you choose larger tomatoes than mine, cut them into more pieces to allow them to cook quickly. Then wash the fresh basil and pat it dry with a kitchen paper towel.
Now take a baking tray, place the two pieces of Greek feta in the center, whole as they are. Arrange the cherry tomatoes all around, and sprinkle some basil leaves here and there. Now, using a spoon, drizzle a little extra virgin olive oil over both the cherry tomatoes and the feta. Then using the same spoon, drizzle some acacia honey over the feta to balance out the saltiness of this type of cheese.
Then sprinkle salt only on the cherry tomatoes, and pepper over the whole dish. You’ll be ready to bake. Place the tray in the middle of the oven, bake for about 30 minutes.
As I mentioned before, this is a dish that can be served hot or cold. Feta is not a melting cheese, so you can serve it cold by cutting it into not-too-small cubes. If you use a transparent baking tray like mine, it will also make a colorful dish to bring to the table, making a great impression on your guests.
I just have to wish you bon appétit and remind you that I look forward to seeing you every day here in my kitchen with lots of easy, quick, and delicious recipes like this one!!!

Tips and Variations

Don’t turn the oven up too high, you risk burning the cherry tomatoes. You can vary the type of tomato, from the pachino to the datterino and even the San Marzano tomato, which I think would work fine.

Consider one cheese per person if you serve this recipe as a single dish, say as a main course. If you decide to serve this dish as an appetizer or during a cocktail party, I recommend calculating one whole cheese for every three people, as cutting it into cubes will yield many pieces.

This summer dish, with its vibrant colors and rich flavor, is perfect for an aperitif with friends in the garden or on the terrace with a nice bottle of sparkling wine. Also, since feta doesn’t melt and there’s no stringy effect, it won’t make a mess while enjoying it. Doesn’t it sound appetizing?!!

FAQ (Questions and Answers)

Let me know in the comments if you enjoyed this recipe and if you want, leave five stars below, it will help me and my blog grow and get known!!!