Baked Feta with Tomatoes and Green Garlic


This quick and easy summer appetizer is bursting with flavor and is perfect served with crusty bread or pita.

Dish Type:

Appetizer, Nut Free, Side Dishes, Vegetarian


All Year, Summer

Prep Time:

30 minutes




  • 6 oz block Feta Cheese
  • 1 Tbsp SOOC Oregano White Balsamic Vinegar
  • 1 Tbsp Meyer Lemon Agrumato
  • 1 handful of fresh Tomatoes, quartered
  • 1 pinch of SOOC French Fleur de Sel Sea Salt
  • ¼ cup Green Olives, pitted and quartered
  • 1 clove Green Garlic or Garlic, cut into thin rounds
  • 1 sprig of Thyme
  • Crusty Bread or Pita

Products used: French Fleur De Sel Sea Salt , Oregano Balsamic Vinegar


  • Preheat the oven to 400℉.
  • Place the feta in a small oven safe serving dish (a small tart pan, ramekin, cazeula, or tapa dish) and pour the Oregano Balsamic and lemon over the cheese. Allow to marinate for 30 minutes.
  • Toss the tomatoes, olives, and green garlic with a pinch of French Fleur de Sel Sea Salt. Place over the cheese.
  • Cook for 15 minutes until the cheese has softened and warmed through and serve immediately with crusty bread or pita. The wonderful juices that the cheese, lemon oil, and Oregano Balsamic create are perfect for crusty bread!