Low Sodium Baked Feta Cheese with Tomatoes and Olives
Indulge in Mediterranean-inspired flavors with this Low Sodium Baked Feta Cheese with Tomatoes and Olives recipe—a wholesome twist on a classic dish that’s both heart-healthy and irresistibly delicious. Featuring a velvety block of low-sodium feta cheese, this baked masterpiece is surrounded by juicy cherry tomatoes and briny Kalamata olives, all elevated with the richness of extra virgin olive oil and fragrant fresh herbs like oregano and basil. A hint of garlic, lemon zest, and red pepper flakes adds layers of vibrant, zesty heat, while baking yields a golden, creamy feta and caramelized burst tomatoes. This quick and easy recipe, ready in under 40 minutes, is perfect served warm with crusty bread or over quinoa for a light yet satisfying meal. Packed with flavor and low on salt, this dish is ideal for Mediterranean diet enthusiasts or anyone seeking healthier comfort food options.
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Recipe Information
Ingredients
- 8 oz Low-sodium feta cheese block
- 2 cups Cherry tomatoes
- 1 cup Kalamata olives, pitted
- 2 tablespoons Extra virgin olive oil
- 2 Garlic cloves, minced
- 1 tablespoon Fresh oregano, chopped
- 1 tablespoon Fresh basil, chopped
- 0.5 teaspoon Red pepper flakes
- 0.25 teaspoon Freshly ground black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C).
In a baking dish, place the block of low-sodium feta cheese in the center.
Scatter the cherry tomatoes and Kalamata olives around the feta block in the dish.
Drizzle the olive oil over the feta, tomatoes, and olives, making sure they are evenly coated.
Add the minced garlic and fresh oregano over the top, ensuring a good distribution between the feta and vegetables.
Sprinkle red pepper flakes and freshly ground black pepper over the assembly for a hint of heat.
Bake in the preheated oven for 25-30 minutes, or until the feta is golden and the tomatoes have burst.
Remove from the oven and let it cool slightly. Garnish with chopped fresh basil and lemon zest.
Serve warm with crusty bread or over a bed of quinoa for a complete meal.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 40% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.0 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1379 mg | 106% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
