The baked feta and tomato medley is a fantastic summer dish because it’s a great way to show off the numerous tomato varieties available in the summer. Not only that, it’s a carefree recipe that anyone can make. Rosemary and thyme give it a nice earthy rustic flavor, and a robust extra virgin olive oil help to bring out the flavors. Use any tomato variety; whether it’s from your garden, local farmer’s market, or even the grocery store, it does not matter. You can add more herbs, use less garlic, add more olives, whatever inspires you.
What you’ll need:
1 lb. block of feta, sheep’s milk recommended
6 cups of tomatoes, multiple variety
1/2 cup of green olives, non-oil cured, cut in half
Cloves of one garlic, peeled
3 tablespoons Robust Intensity Extra Virgin Olive Oil, plus more for drizzling
2 tablespoons Traditional Balsamic
3 – 4 rosemary sprigs
5 – 6 fresh thyme
1/2 teaspoon sea salt or to taste
Fresh ground pepper
Preheat oven to 375°.
Cut feta in 1/4 inch slices and lay on large baking sheet, leaving about an inch space between each slice. Slice smaller tomatoes in half, quarter the larger tomatoes, and place in a large bowl. Add olives and garlic cloves to the tomatoes. Remove and roughly chop the leaves from the rosemary and remove thyme leaves by sliding leaves down the stem. Then add rosemary and thyme to the bowl. Add olive oil, balsamic vinegar, salt and pepper. Mix all the ingredients until well combined. Add the tomato mixture in between and on top of the feta allowing a portion of the feta to remain uncovered.
Place in preheated oven and bake for about 30 minutes. It’s done when feta is slightly golden brown on top. Drizzle on some more olive oil and enjoy with a fresh loaf of crusty Italian bread!