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Mediterranean Baked Feta

Mediterranean Baked Feta


  • 1 cup cherry tomatoes, halved
  • 1/3 cup chopped, pitted Kalamata olives
  • 1 clove garlic, minced
  • ¼ cup thinly sliced red onion
  • 2 tablespoons finely chopped fresh flat-leaf parsley, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon olive oil
  • Freshly ground black pepper
  • 220-280 grams Over the Moon Goat Feta
  • Crackers, flatbread, pita chips or crostini, for dipping



  1. In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of black pepper.
  2. Heat oven to 200C. Place the block of feta in the middle of an oven-proof dish. Pile the tomato mixture on top of the feta and bake for 15 minutes.
  3. The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers or bread. Eat immediately! As it cools, the feta will firm up again. The dish can be returned to the oven to soften it again, as can the leftovers.
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