Baked Feta with Tomato and Red Pepper – An Authentic Greek Recipe

A deliciously authentic recipe for Greek Baked Feta with Tomato and Roasted Red Pepper. Perfect as a main, side dish or starter. Naturally gluten free.  

Originally posted 29th August 2015. Post updated 7th June 2022

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Baked Feta with Tomato and Red Pepper – From Greece not TikTok

This is my Baked Feta with Tomato and Red Pepper… And it’s incredibly good. It’s been on the blog since 2015 and was first posted after I picked up inspiration on holiday in Greece… Which incidentally, is where the dish originates.

Okay… I know some of you will be shaking your heads saying ‘What? Baked Feta’s from TikTok!’ But no. Let’s be clear… This was NEVER ‘TikTok Baked Feta’… They just added a bit of pasta to the dish and it caught on… But Baked Feta is Greek and always has been… through and through!

Indeed, this baby has been on Gluten Free Alchemist since 2015 and the Greeks have been eating it for (no doubt) centuries. But hey. What do I (or the Greeks know)? At least (for once) I was ahead of the Baked Feta ‘trend’.

What is Feta Cheese?

So, what exactly is Feta? Well… Genuine Feta is a soft, tangy, creamy, crumbly brined cheese that is made in Greece. It is traditionally made using a combination of milk from free-grazing sheep and goats and is matured for a minimum of two months. But while the ratio of each milk varies from producer to producer, goat milk should never make up more than 30% of the blend.

You can find out more about Feta Cheese and its production here.

The real origins of my Greek Baked Feta Recipe

As mentioned above, the recipe shared here for authentic Baked Feta with Tomato and Pepper was ‘collected’ while travelling in Greece. Specifically, while I was in Crete.

I have always loved Greece and its Islands and have been back many times over the years… The light, smells, flavours, laid-back atmosphere, warmth, food, scenery and people are all captivating. Whether it’s the pungent aroma of the thyme and oregano carpeted mountains… Or the deep and spectacular gorges… And of course, the beautiful beaches gently lapped by crystal clear blue waters and rural villages built from stone with pretty pastel doors and pristine churches.

Even better, much of the food (which is perfect in its rustic simplicity) is naturally gluten free. Because there’s endless freshly-caught fish which is delectably baked and grilled… Served with Mediterranean veg and salads… Sprinkled with mountain herbs and drizzled with citrus… All deliciously vibrant and utterly packed with flavour.

And so to Baked Feta and its many Cretan servings… It can be eaten ‘naked’ with just a drizzle of oil, a few slices of fresh tomato and a sprinkle of thyme… Or (as here) baked in rich tomato and oregano sauce with any number of added vegetables. Baked Feta is a drool-worthy accompaniment to crusty bread (for those who can eat it) and in my case, oven-roasted crispy potatoes.

THIS recipe is my (very smitten) authentic foodie memory… Greek Baked Feta with rich, tangy tomato and sweet, lightly charred roasted pepper and a generous sprinkling of herbs.

What ingredients do I need to make Baked Greek Feta?

Baked Greek Feta is simplicity at its finest… In fact, its list of ingredients is incredibly straight forward…

• A pack (or two) of Greek Feta – found in most supermarkets
• Tinned chopped tomatoes and a squeeze of tomato puree
• A fresh red pepper, preferably of the sweet, pointy variety and pre-roasted for softness and a little bit of char. But if you can’t be bothered with the extra roasting, then chop it smaller and throw it in raw.
• Fresh tomatoes (baby cherry tomatoes are the tastiest)
• Some herbs – dried and/or fresh – For authenticity, Mediterranean thyme and oregano
• A grind of pepper (salt is not necessary as Feta has been brined)

Is Baked Feta gluten free and safe for Coeliacs?

Absolutely yes! The ingredients used in my Baked Feta with Tomato and Pepper are simple and unadulterated. There shouldn’t (in theory) be anything in the list that contains gluten and thus Baked Feta is a great safe choice for People with Coeliac Disease (Celiac).  

However… Just to be super-safe and cautious, remember to check ALL labels for any risk from hidden gluten or ‘may contain’ warnings.

Is Baked Feta with Tomatoes Vegetarian?

The only potential non-vegetarian ingredient in Baked Feta is the Feta itself. And therein lies the rub… Whether the dish itself is Vegetarian will totally depend on how the Feta has been processed and what type of rennet or coagulant has been used in making it.

However, my personal experience is that many Feta packs are clearly labelled ‘vegetarian’ and have used a veggie-safe derivative in production… But make sure you check labels to be sure (if it is something that bothers you).

Spice it up…Greek Feta with attitude – variations on a theme

While the Baked Feta recipe I have shared has remained true to Mediterranean tradition in its choice of added herbs, tomato and pepper, there are many variations on a theme. Why not try adding…

• Chilli flakes (smoked or not) for a bit of heat and spice
• Throw in a sprinkle of smoked paprika for warmth and depth
• Vary the herbs… anything goes. Try basil, rosemary, tarragon, parsley and everything in between.
• Change the veg. This is the most common variation you find in Greece… And literally, anything goes! Add some aubergine, green beans, sweetcorn, baby corn, broccoli, onion or fennel.
• Or… throw in some olives, kidney beans or chickpeas.
• Even sprinkle with a handful of roasted pine nuts and pumpkin seeds (once the Feta is ready to eat).

How to serve Baked Feta with Tomatoes and Pepper

This Baked Feta recipe is super-versatile. It can be eaten as the main star of a meal, or as a starter or side dish. So, here’s a few suggestions for serving…

• With gluten free crusty white bread, chunks of baguette, Italian Focaccia, toast or home-baked artisan rolls.
• With crackers, tortilla chips or gluten free soft flatbread.
• As a sharing main with a side of crispy oven-roasted potatoes or baby Hasselbacks and some green veg.
• Broken up and mixed into pasta (or baked ‘TikTok’ style)
• As a side along with a main of simple grilled or baked white fish or chicken.

Ready to try Greek Baked Feta with Tomato and Pepper?

Hopefully that’s enough to tempt you… My travel-inspired, authentic Greek Baked Feta. Simple! The recipe is below for you to enjoy. As always, if you make it, please do let me know… Leave a comment, rate the recipe ⭐️⭐️⭐️⭐️⭐️ and tag me on social media with your fabulous Feta Fotos.

I’m out there on Facebook, Instagram, Pinterest and Twitter.

For everything else, head over to our exceptionally well-stocked Gluten Free Recipe Index. It’s packed with inspiration to show you just how easy it is to live gluten free and to enjoy food that is ALWAYS at least as good as the gluten-eaters.

All shared with my love… For FREE

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5 from 4 votes

Greek Baked Feta with Tomato and Barbecued Pepper

A deliciously authentic recipe for Greek Baked Feta with Tomato and Roasted Red Pepper. Perfect as a main, side dish or starter. Naturally gluten free.  

Cook ModePrevent your screen from going dark

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Lunch, Side Dish, Starter

Cuisine: Gluten Free, Greek, Mediterranean

Keyword: feta, herbs, pepper, tomatoes

Servings: 3 as a starter/side

Calories per serving: 209.8kcal

Author: Gluten Free Alchemist – Kate Dowse (authentically inspired in Greece)

Key equipment

• Oven
• oven-proof dish
• sharp vegetable knife
• kitchen foil

Ingredients 

0.33x0.5x0.66x1x2x

MetricUS Customary

• 200 g Greek Feta cheese 1 block
• 300 g canned chopped tomatoes approx weight
• 3 tbsp concentrated tomato puree
• 1 Ramiro or sweet pointed pepper pre-roasted is best (see NOTES)
• 8 cherry tomatoes halved (or 2 medium-sized tomatoes – quartered)
• freshly ground black pepper to taste
• 1 tsp dried oregano or to taste
• fresh thyme sprigs or oregano

Instructions

• Pre-heat the oven to 220 C/425 F/Gas 7.
• If pre-roasting the pepper – See NOTES section below.
• Mix together the chopped tomatoes and tomato puree and pour into the base of an oven-proof dish.
• Place the Feta block (whole) on top, pushing down gently to submerge the base layer (leaving the top uncovered).
• Arrange the sweet (roasted) pepper and halved tomatoes on top of the Feta and around the dish.
• Top with a good fresh grind of black pepper, a generous sprinkling of dried oregano and some fresh oregano/thyme.
• Cover the dish with foil and bake for 30 to 40 minutes, until the Feta is very soft. (For a more browned top, remove the foil for the final 10 minutes of roasting).
• Remove from the oven and serve with crusty bread as a starter or as a side dish with oven roasted potato, white fish, or chicken.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.

To pre-roast the pepper (optional) – De-seed the peppers and slice lengthways into 4 strips. Lightly brush with olive oil and place in the oven to roast at 220 C/425 F/Gas 7 for 20 to 30 minutes until soft and beginning to blacken slightly at the edges.

Nutrition

Calories: 209.8kcal | Carbohydrates: 10.3g | Protein: 11g | Fat: 14.6g | Saturated Fat: 8.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.1g | Cholesterol: 59.3mg | Sodium: 912.6mg | Potassium: 407.5mg | Fiber: 1.9g | Sugar: 4.3g | Vitamin A: 723.4IU | Vitamin C: 21.8mg | Calcium: 378.2mg | Iron: 2.2mg

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© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Baked Feta shared with

• Cook Blog Share 2022 Week 25 & 26 with Farmer’s Girl Kitchen
• Full Plate Thursday #593 with Miz Helen’s Country Cottage
• What’s For Dinner #373 with The Lazy Gastronome
• Fiesta Friday #437 with Angie and The Not So Creative Cook

Previously shared with Credit Crunch Munch with Fuss Free Flavours and Fab Food 4 All.