This easy baked feta cheese is a great lunch option for when you crave something warm and still at the same time light, healthy and easy to prepare! Try it out!
You are going to love this one.
Here is a lovely mediterranean dish that you should try out: my easy peasy baked feta cheese!
It is a great lunch option for when you crave something warm but still light, healthy and something that is easy to prepare!
Warm Feta Cheese
Have you ever thought of serving warm baked feta cheese?
Don’t panic, it really works!
The idea of heating up feta cheese might sound like a bad idea, however warm feta cheese tastes very good.
It is not as salty as it is when you serve it fresh, and maybe that might please a bunch of people who are not that crazy about feta.
Give this recipe a try and find out for yourself!
Easy Oven Baked Feta Cheese
This dish is ready in just a couple of minutes!
You can add just about any vegetable you want.
I went for a couple of cherry tomatoes, sliced cucumber, capers in brine and black olives…
I can’t help but think that this feta casserole kind of looks like a deconstructed Greek salad really!
Greek Salad
But like I said, feel free to make your own version of this dish.
You can add whatever vegetables you want.
I am thinking about for instance zucchini or mushrooms. Even green asparagus will also work a treat here in this dish.
It is a great lunch option when you crave something warm but still light, healthy and easy to prepare. I like to finish this warm feta dish with a good sprinkle of fragrant olive oil.
Also serve it with a couple of slices of grilled bread on the side.
Grilled Bread
Yum.
Do you love recipes with baked feta cheese?
Then you should also check out my feta cheese and red pepper dip!
Enjoy!
Easy Oven Baked Feta Cheese Casserole Recipe
This is a great lunch option when you crave something warm but still light, healthy and easy to prepare!
- 10,5 oz feta cheese (350 g)
- 5 cherry tomatoes
- 2- inch fresh cucumber (5 cm)
- 1 thin slice onion
- 2 tbsp dried thyme
- 1 tbsp red wine vinegar
- garlic powder
- 6 black olives pitted
- 1 tbsp capers in brine
- 1 tbsp fresh mint chopped
- olive oil
- pepper
- salt
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Sprinkle the bottom of a small baking dish with olive oil. Place the feta cheese on top. Sprinkle with olive oil and dried thyme. Season with pepper and salt. Bake the cheese in a preheated of 365°F (180°C) oven for 30 minutes.
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Chop the cherry tomatoes, olives, cucumber and onion up roughly. Transfer this to a mixing bowl. Add the capers, chopped mint, red wine vinegar, 3 tbsps of olive oil and some dried thyme. Season pepper, salt and garlic powder.
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Stir well. Put the salad in the fridge. Once the feta cheese is baked, divide it into 2 portions and place it onto plates. Top with the tomato salad. Serve immediately.
