Feta Baked in Olive Oil with Marinara, Red Onions & Oregano and a Simple Chickpea Salad


It’s the end of a long day, and you want a simple meal that brings you back to a happy time and place; Something like softened feta cheese bathing in bubbling-hot olive oil, accompanied by crusty bread. When we first made this baked feta, we were re-creating an appetizer that we enjoyed in a dimly-lit taverna on the first night of our honeymoon in Santorini. You place a block of feta in a baking dish, pour olive oil over it, scatter some chopped onions, peppers, and tomatoes (when in season), season with salt, pepper, and oregano, and let it bake until the oil is bubbling and the cheese is softened. So simple. Then you spoon the hot cheese, olive oil, and vegetables over your slices of bread and try not to burn your mouth as all those simple ingredients come together in one delicious bite after another.


On this night we had some jarred marinara sauce to use up, so we decided to spoon it around the feta before baking. It ended up being a great addition, and a good substitution for the fresh tomatoes we used in the original version. We also added some fresh chopped oregano and red pepper flakes on the top, which added beautiful color and bright flavor.


I wanted something cool to accompany this hot appetizer and turn it into a more substantial meal, so I tossed together some canned chickpeas, baby spinach, sliced red onion, grated carrot, fresh oregano, and crumbled feta (to echo the flavors in the main dish), and then dressed it with a simple lemon vinaigrette. The baked feta and the salad were a great combination and a comforting dinner. Bring a little piece of the Greek Islands into your home with this dish and allow it to comfort you. What comforts you at the end of a long day?


Feta Baked in Olive Oil with Marinara, Red Onions & Oregano

(Serves 2)

1 block of feta
extra virgin olive oil
jarred marinara sauce
red onion, diced
fresh oregano, chopped
salt & freshly ground black pepper
red pepper flakes

  • Preheat oven to 375 degrees. Place the feta in a shallow baking dish. Pour olive oil on and around the feta so that it almost covers the feta, but leaves the top of it exposed. Add spoonfuls of marinara sauce around the feta, on top of the oil. Scatter the onion and fresh oregano on top. Season with a little salt, pepper, and red pepper flakes. Bake until the oil is bubbling and cheese is softened, about 20 minutes. Serve with sliced crusty bread.


Simple Chickpea Salad

1 can of chickpeas, drained and rinsed
1/2 a red onion, thinly sliced
a couple handfuls of baby spinach
a couple handfuls of grated carrot
some crumbled feta
chopped fresh oregano
juice of 1 small lemon
olive oil
agave nectar
salt & freshly ground black pepper

  • Combine the first 5 ingredients in a large bowl. Add the lemon juice, a few good drizzles of olive oil, a drizzle of agave nectar (or honey) for sweetness, and salt & pepper to taste. Toss everything together. Taste, and adjust seasonings if necessary. Let sit for at least 10 minutes before serving. Better yet, make the salad as the feta is baking so the flavors can really meld.
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8 thoughts on “Feta Baked in Olive Oil with Marinara, Red Onions & Oregano and a Simple Chickpea Salad

  1. At first site and before I started reading, I was thinking how much this dish takes me back to Greece. I’m totally craving this now!

  2. mmmmmmmmmmmmmm B, I love all the flavors of this dip! YUM!! And I love that you went to Greece on your honeymoon, it’s our next would-be vacation trip if POSSIBLE. I want all of this now!!

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