Baked Feta, Tomato & Baby Pepper

Baked feta is delicious! I'm so accustomed to using this cheese in salads I rarely think to cook it, but this is a new favourite which I can't wait to make again! It's oh so simple but sometimes that is how you achieve the best flavours, let the

ingredients work their magic! I hunted around for the ripest tomatoes, buying a selection of sizes and colours. Cherry tomatoes work really well in this dish, their sweetness is unmistakable and balances the saltiness of the feta perfectly. To create a thick stew feel I drizzled the ingredients with olive oil and a squeeze of lemon. The juices combined at in the bottom of the dish can only be described as heavenly, and that is why fresh bread is a key ingredient of this recipe, get dunking straight away!

Serves 2


200g feta cheese

600g tomatoes, mixed sizes and colours

200g baby peppers

12 large olives, I used chilli olives

2 pinches of chilli flakes, or to taste

Half a lemon

Olive oil

Fresh bread, I used sourdough

Basil, to serve


Preheat the oven to 180C fan.

Roughly chop the larger tomatoes and peppers, leaving the cherry tomatoes whole. Tear the feta into large chunks, then transfer the vegetables and cheese into a baking dish.

Add the squeeze over the lemon juice and add the olives, chilli flakes and a glug of olive oil. Give the dish a good shake then pop in the oven for 25-30 minutes, until the feta is coloured and the vegetables are soft.

Serve immediately with chunky pieces of bread dunked in the juices. Enjoy!