Baked Feta with Tomato, Olives, Garlic

Ingredients

• 200 g Feta Cheese (firm block, cut into 1‑inch slabs)
• 14.5 oz Diced Tomatoes (one standard 14.5‑oz can, drained)
• 1 cup Cherry Tomatoes (halved)
• 0.5 medium Red Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 1 cup Chickpeas (canned, drained and rinsed)
• 0.5 cup California Green Olives (pitted and sliced)
• 1 Lemon (thin slices, for garnish)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Olive Oil (drizzled over vegetables (optional))

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it fully preheat before adding any ingredients.

   Time: PT10M

   Temperature: 400°F

2. Prepare Ingredients

   Open the canned diced tomatoes and transfer to a bowl. Drain and rinse the chickpeas. Halve the cherry tomatoes, slice the red onion, mince the garlic, slice the olives, and slice the lemon. Roughly chop the parsley.

   Time: PT10M

3. Create Tomato Base

   Spread the diced tomatoes evenly in the cast iron braiser (or on a sheet pan). Push the tomatoes aside to form a small well for each slab of feta.

   Time: PT3M

4. Add Remaining Produce

   Place the feta slabs into the wells, then scatter the cherry tomatoes, red onion slices, minced garlic, chickpeas, sliced olives, and lemon slices around the feta.

   Time: PT3M

5. Cover and Bake

   Cover the braiser with its lid or tightly seal the sheet pan with aluminum foil. Bake in the preheated oven for 20 minutes.

   Time: PT20M

   Temperature: 400°F

6. Broil for Color

   Remove the foil, switch the oven to broil on high, and broil for about 7 minutes until the feta edges turn golden‑brown and slightly charred.

   Time: PT7M

   Temperature: Broil

7. Finish and Serve

   Remove the pan from the oven, sprinkle chopped parsley over the top, and serve immediately with crusty bread or flatbread.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g