Cooked Grains & Noodles – Try this feta on top of cooked grains like quinoa (or my Mediterranean quinoa salad), orzo, rice (or cauliflower rice), and pasta (or zucchini noodles!).Leafy Greens – Make it into a salad! A bed of leafy greens such as kale, arugula, or spinach creates a nice light contrast to the mild creaminess of the cheese.Bread & Chips – Sliced baguettes or pita chips would be classic options for serving this recipe, or try lighter options like cloud bread or zucchini chips.Use it as an appetizer, or add more flavor to other meals! You could use other fresh herbs such as fresh thyme in place of the basil, or use Italian seasoning instead of oregano. Seasoning – Season the dish with chopped fresh basil leaves, dried oregano, sea salt and black pepper.I don’t recommend minced garlic here, because it’s more likely to burn. Garlic – Use fresh peeled and crushed garlic for the best flavors.Olive Oil – Technically any oil would work, but I highly recommend extra virgin olive oil for best flavor.Kalamata Olives – I used pitted kalamata olives, but you can use regular black olives as well.Bell Peppers – I used a red and yellow ones, sliced into thick strips.Sun-dried tomatoes would be another great substitute if you’re not a fan of fresh ones. Cherry Tomatoes – These make the most delicious juices out of the oven for dipping, but you can also use grape tomatoes.
Crumbled feta can work but won’t have the same elegant presentation. Feta Cheese – You will need an 8 ounce block of feta cheese for this recipe.For measurements, see the recipe card below. This section explains how to choose the best ingredients for baked feta recipe, what each one does in the recipe, and substitution options.
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