Super Simple: Roasted Garlic, Feta & Tomato in Extra Virgin Olive Oil
I’m forever seeking dishes that soften the evening, stir up laughter, and invite hands to meet in the middle of the table. This is just that sort of dish: sun-kissed, beautifully simple, tumbling together in the oven before being scooped up and shared.
I take delight in the small rituals of gathering — the glow of candles, a table scattered with sharing plates and good bread — and this dish fits right in. Perfect to share at the start of a casual dinner with friends, it’s wonderfully simple yet incredibly moreish. The feta turns soft and creamy, mingling beautifully with good olive oil and sweet, burst tomatoes.
Use the best extra virgin olive oil you can find, and serve it all up with plenty of crusty ciabatta or sourdough for dunking.
There’s something so lovely about how the roasted garlic mellows and the juices pool together, 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 what conversation it brought up around 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.