Super Simple: Roasted Garlic, Feta & Tomato in Extra Virgin Olive Oil
I’m always on the lookout for easy dishes that soften the evening and invite hands to meet in the middle of the table. This is just that sort of dish — sun-kissed and beautifully simple, tumbling together in the oven before being scooped up and shared.
I love gathering with friends — the glow of candles, a table scattered with sharing plates and good bread — and this dish fits right into that arrangement. Perfect to serve at the start of a casual dinner, it’s wonderfully simple yet utterly moreish. The feta turns soft and creamy, mingling with good olive oil and sweet, burst tomatoes.
Use the best extra virgin olive oil you can find, and serve with plenty of crusty ciabatta or sourdough for dunking. There’s something so lovely about how the roasted garlic mellows, and how the juices from the tomatoes gently simmer in the heat of the oil, ready to be scooped up.
It’s unfussy, vibrant, and exactly the kind of food that’s meant for sharing. Let me know how you find this recipe, and whether it brought any joy to your table.
What you’ll need:
Roughly 350g cherry tomatoes
3–4 cloves of garlic, halved or lightly crushed (skin left on)
200g feta, cut into large cubes
50ml good-quality extra virgin olive oil
handful of fresh parsley, roughly chopped, to finish
To make:
Preheat your oven to 180°C (350°F).
In a small baking dish, put in the tomatoes and garlic. Nestle the cubes of feta among them.
Pour over the olive oil, season generously with black pepper and sea salt if you like.
Roast for about 25–30 minutes, until the tomatoes are soft and just starting to burst, and the garlic is tender.
Scatter over chopped parsley and serve warm with plenty of toasted sourdough or ciabatta for dipping.