mediterranean baked feta with tomatoes
A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer evening, preferably while a glass of rose trickles condensation down your hand: grilled haloumi cheese. Maybe you’re
Haloumi, the star of the saganaki show, is like the hardest feta you’ve ever seen, and quite rubbery when cold. I bet that made you really hungry, right? But the thing is, when heated, it becomes tender in the center but not runny; it doesn’t fall apart, just blisters and sighs. The easiest way to eat it is sakanaki-style, with lemon juice, black pepper and pita bread. But my favorite way is finely chop a salad of fresh tomatoes, olives or capers, red onion, olive oil and red wine vinegar and spoon it over the grilled haloumi slices. You dig in immediately and wonder where it has been all of your life.
Nevertheless, I have never spoken of haloumi here, difficult as it has been for me to ever shut my yap about a great cooking discovery, because it’s just not that easy to get. I see it more places every year — even Whole Foods and Fairway last week, and it’s always been a mainstay at cheese stores — but it’s really marked up in price and hardly everywhere and the last thing I want to do is ooh and aah over something that you’re never going to get a taste of. That is, usually. But it wasn’t until I had a chance to preview the Sprouted Kitchen Cookbook a couple weeks ago that I finally figured out how I could make this dish something that everyone could love, regardless of their level of access to Mediterranean cheeses.
In her stunning first book that will immediately make you want to run to the kitchen and do something new with vegetables, Sara Forte suggests that you either grill or bake feta cheese — which will give you a haloumi-like impression but is softer and easier to find — with halved cherry tomatoes, chopped Kalmata olives, red onion, garlic, parsley and a tiny drizzle of olive oil until it becomes soft enough that you can scoop it up with a piece of flatbread. It makes a great low-fuss appetizer or side dish or, heck, even dinner with a summery salad and some cured meats or pickles, something I think we should do as much of as possible before summer is over. Deal?
One year ago: Zucchini Fritters
Two years ago: Perfect Blueberry Muffins
Three years ago: Peach Cupcakes with Brown Sugar Frosting, Melon Agua Fresca and Cubed, Hacked Caprese
Four years ago: Kefta and Zucchini Kebabs and Dimply Plum Cake
Five years ago: Smoke-Roasted Stuffed Bell Peppers
Baked Feta with Tomatoes and Olives
Adapted, barely, from The Sprouted Kitchen Cookbook
I don’t think anyone would mind if you use more than the suggested amount of tomatoes. Feta is so salty and tomatoes are so delicious and sweet right now, the more the merrier. Now, I don’t have a grill but I am sharing the grilling instructions here because most of you do, but with the caveat that I haven’t tested this on a grill. My only concern would be leakage. I don’t think any harm would come from doubling up on the foil.
If you’d like to make this with haloumi (you can buy it here or here or here, btw, and probably a cheese or good grocery store closer to you), I like to cut my block of haloumi into about 1/3- to 1/2-inch slices. I brush the grill with oil and place it gently, directly on the grates, cooking it until it’s blistered on one side, then flipping it and doing the other. Lay the grilled slices out on a plate and toss it with a chopped salad made from the non-feta ingredients below, plus a splash of red wine vinegar. I usually skip the garlic (just personal taste) and would only use a tablespoon or so of minced red onion, since the salad will be raw, but otherwise think you’ll love it as much as we do.
1 cup cherry tomatoes, halved
1/3 cup chopped, pitted Kalmata olives
1 clove garlic, minced
1/4 cup thinly sliced red onion (oops, I forgot this)
2 tablespoons finely-chopped fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1 teaspoon olive oil
Freshly ground black pepper
1 8- to 10-ounce block feta
Crackers, flatbread*, pita chips, or crostini, for dipping
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.
On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.
In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof. (I didn’t!) Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.
Both methods: The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers; eat immediately. As it cools, the feta will firm up again. We found that the dish could be returned to the oven to soften it again. We did this with leftovers, too.
* I made these. These days, I’ve been running a pizza wheel over the rolled-out pieces to pre-cut it into rough rectangles before baking it, like so.
See more: Appetizer, Photo, Quick, Summer, Tomatoes, Vegetarian
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Lizzie
August 24, 2012
1
ohhh this looks like a perfect way to end a summer week after work!!!
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Erica { EricaDHouse.com }
August 24, 2012
2
This has to be my favorite recipe I’ve ever seen on here – I’m also taking it as a sign that date night is going Greek tonight!
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Laura (Tutti Dolci)
August 24, 2012
3
Deb, this recipe is absolute perfection! Yes please to grilled cheese and tomatoes. Nothing could be better!
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Kelly
August 24, 2012
4
Wonder how this would work with goat cheese (since that is what is in my fridge tonight)
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deb
August 24, 2012
5
Kelly — I bet it would be delicious with goat cheese. It will probably need less time to soften (being already soft) and will scoop more easily with crackers.
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jamie @ green beans & grapefruit
August 24, 2012
6
Wow, this looks sooooo good.
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Emma
August 24, 2012
7
That looks delicious, and in the UK halloumi is really easy to get hold of. Even the little shop on my university campus stocks it. I’m always looking for more things to do with it.
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Mal @ The Chic Geek
August 24, 2012
8
I love feta, especially with fresh summer tomatoes! This looks so incredibly wonderful
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Rachael
August 24, 2012
9
I can’t wait to make this! What temperature should the oven be at?
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deb
August 24, 2012
10
Rachael — Right! 400. Adding it now.
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sabine
August 24, 2012
11
The photos are so vibrant that I can practically taste the fresh tomatoes and briny feta. For me, I’m wrapping this fragrant mix in a nice soft, warm hunk of naan. Lovely weekend inspiration. Cheers!
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Mary
August 24, 2012
12
Annnddd…now I have to re-writer my grocery list. Thanks. I think I need to buy the book – looks like it could be helpful in my very slow progress towards vegetarianism.
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Elizabeth
August 24, 2012
13
I just died and went to salty heaven, or at least I’m planning to when I make this. My cherry tomatoes plants have finally started to bear fruit, and this is just the recipe for my small but glorious harvest.
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Mary Beth
August 24, 2012
14
While on vacation in Greece a couple of years ago, I ate a version of this so often and in such vast quantities that their feta supply was in serious danger of depletion. The entire populace (of people AND goats) breathed a collective sigh of relief when I left. Do yourself a huge favor and make this yummy dish!
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Lindsay {life and kitchen}
August 24, 2012
15
Melted feta and kalamata olives = salty bliss! Looks delicious!
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Seanna Lea
August 24, 2012
16
This looks awesome, and my cheese loving husband can so get behind this.
Of course, the cheese I have the best access to right now is paneer, so it would be a lot less salty. That’s what a bit of smoked sea salt is good for!
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DessertForTwo
August 24, 2012
17
I love grilled cheese! I love the way you describe it: it sighs :)
Lovely use for summer tomatoes
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Cookie
August 24, 2012
18
I LOVE LOVE LOVE Feta cheese, so I will definitely make this soon. This just gives me another reason to go on a shopping spree at the local farmer’s market:)
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Krissa
August 24, 2012
19
Yum, I love this idea. Although, I have to be a little nit-picky and say that making saganaki with halloumi is more specifically a Cyprian specialty; most of the time when you have saganaki in mainland Greece (or Greek restaurants) it’s going to be kefalograviera or kefalotiri. They’re all delicious! But you’re right, I think halloumi is probably more universally available and I’m just a spoiled New Yorker who knows where to get her obscure Greek cheeses.
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deb
August 24, 2012
20
Krissa — Thanks! I hadn’t realized.
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loulou
August 24, 2012
21
Oh my, that looks so good! Like, so good I might have to go out and get the ingredients right now.
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annamaria potamiti
August 24, 2012
22
I love my feta, and I will definitely try this out!Thank you!
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Cristina @ Tiny Perfect Bites
August 24, 2012
23
Yum! I have to try this. In Argentina they grill proveleta and top it with oregano. I have never tried it at home but it was definitely one of our favorite dishes in Buenos Aires!
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Ivana
August 24, 2012
24
wow, looks sooo good! gonna try this for sure!
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jaime @ sweet road
August 24, 2012
25
There could not be a better combination of ingredients for a summer dish! I have been making so many salads and slaws with fresh feta, my recent favorite is from Maplebrook Farm – you can find it at Whole Foods or anywhere in Southern Vermont!
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Melanie
August 24, 2012
26
I lived in Cyprus for four years when I was younger, and halloumi was one of our go-to cheeses. If you can find it, get some. Slice it up and pan fry it. If you can prevent yourself from shoving it all down your throat immediately, put it in pita bread with sliced cucumbers. I miss the stuff so much. The (imported) version we get in Canada is not quite the same, and crazy expensive. It is salty like feta, but the texture and the crispiness it gets when you fry it is just something else entirely. Thanks for bringing more attention to it, Deb! Maybe in a few years it will be as common as Brie in the “exotic cheeses” section. We can dream.
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Michelle
August 24, 2012
27
This is brilliant! One of my favorite thing to do is get a cheese [or two], a baguette, and a easy to eat raw vegetable [cherry tomatoes, sliced cucumber, etc]. Sometimes I’ll throw a marinated chicken skewer on the grill, too. Couple that with a glass of wine, and that’s my idea of summer. Grilling the Feta is definitely going to get added to the list of things to do before summer is over! So sad about the oven proof dish. That’s definitely something I’d do.
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Betsy
August 24, 2012
28
I first discovered halloumi when I lived in London – it’s so easy to buy there, and only £2 per pack! when I moved back to the States, I was heartbroken to see it at Whole Foods for $10. we always grilled it as a appetizer to light Mediterranean meals – how funny that one of the things I miss the most about England has nothing to do with the UK!
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AB
August 24, 2012
29
Looks great! But it’s ‘better versed… than I’ and not ‘better versed than me.’ It’s easy to doublecheck this: what you’re really saying is ‘better versed than I AM.’ ‘Better versed than me am’ isn’t appropriate English.
Sorry for being so picky but you ARE a published auteur!
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Winnie
August 24, 2012
30
This looks so fabulous! I adore the Sprouted Kitchen cookbook, too :)
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Susan
August 24, 2012
31
This looks so good. My garden tomatoes are starting to overwhelm, so I’ll just chop and drain them a bit to use instead of buying cherry toms. I love that rosemary flat bread of yours and make it often.
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Brandon @ Kitchen Konfidence
August 24, 2012
32
Oooo yum. I’ve always wanted to try baked feta. I seriously need to get my hands on that Sprouted Kitchen cookbook.
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Amy
August 24, 2012
33
This looks like the perfect easy dinner for those long summer evenings! I’m in New Zealand, so delicious ripe tomatoes are a few months away…I will be making this as soon as I can :)
Love your work and cannot wait for your cookbook! -
Sequoia N.
August 24, 2012
34
This reminds me of your butter roasted mushroom recipe (which I loved) but more ‘summer-ified’. Yes. that is a word. :)
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stacey snacks
August 24, 2012
35
I just found out about halloumi the other day! I grilled fresh figs and tossed it with a salad! I am addicted! I have so many cherry tomatoes…..have to check out Sprouted Kitchen’s new book.
www.staceysnacksonline.com/2012/08/mrs-fig-meet-mr-halloumi.html -
Julia {The Roasted Root}
August 24, 2012
36
As huge as my love for feta is, I’m surprised I have only tried it on salads. Baked feta sounds delicious and mediterranean style with tomatoes makes the whole dish come together so seamlessly! I’m excited to venture into the realm of baked feta!
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erinn
August 24, 2012
37
There are an obscene about of tomatoes from the garden on my counter right now, this might be the answer to dinner.
Thanks for the idea!
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Kristen
August 24, 2012
38
Love baked feta, and this looks divine. I was introduced to it by Matt from Matt Bites:
mattbites.com/2008/01/20/my-new-favorite-thing-of-all-time-for-today-at-least/.And your kiddo is just too cute. I have one about the same age who also shirks the traditional kid staples – no mac and cheese, grilled cheese nuggets. I have the feeling, however, that she’d also shirk foie gras and truffled anything, too. But you never know. They are mysterious beings, those toddlers.
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Simply Life
August 24, 2012
39
oh my gosh! I absolutely love everything about this recipe! definitely a keeper!
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Bob
August 24, 2012
40
Great recipe with feta, we tried something similar recently but involved backing the feta with sliced tomatoes. Look delicious! :)
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Katrina @ Warm Vanilla Sugar
August 24, 2012
41
Baked feta?! I loooove that idea!
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Fork and Whisk
August 24, 2012
42
Looks amazing. Perfect for the end of summer.
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Carlee
August 24, 2012
43
This looks so good. I want to make it tonight and have it will dinner. Thanks for sharing!
Carlee -
Meg
August 24, 2012
44
What temperature should we set the oven to?
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Annie
August 24, 2012
45
I salivate! This, to me, is the perfect meal!
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Heather @ Heather's Dish
August 24, 2012
46
i am completely smitten by this – feta and salty kalamatas are two of my favorite things EVER!
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Lily
August 24, 2012
47
So for fellow grill-less folks, could you sub halloumi in the original recipe?
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Margherita
August 24, 2012
48
I saw this recipe in the Sprouted Kitchen Cookbook as well. I was tempted to try it but now I think I will do yours instead. I like it much better!
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Riley
August 24, 2012
49
This looks so yummy – a great way to make good use of those summer tomatoes! They will be gone before we know it!
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deb
August 24, 2012
50
Lily — I’d broil the haloumi in a shallow dish with a drizzle of olive oil.
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kate
August 24, 2012
51
I love halloumi, but sometimes it’s so squeaky to eat. Why does it squeak? Does anyone know?
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Reluctant Launderer
August 24, 2012
52
Grilled (actually, fried – just for the heck of it) haloumi is a staple in our house. But that’s in a country where a block of it costs a couple of dollars – I’ve ASTOUNDED by the cost of it in the US. Surely access to cheap squeaky grillabble sheep’s cheese is a basic right?? Next time you get some, I recommend it, grilled or fried, sprinkled with olive oil, finely chopped fresh red chilli, and fresh lemon. Oh, and a bottle (or two) of chilled beer. Bliss…
(PS – more comprehensive recipe of how we usually eat it here: relentlesslaundry.blogspot.com/2011/03/sook-whos-talking.html) -
sara
August 24, 2012
53
Deb! Thank you! The photos look so fabulous, I want a bite of yours. Really appreciate the kind words and mention on the book. With your magic touch, I’ll be nodding off in the back of limos like Oprah in NO time ;)
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aamna
August 24, 2012
54
I am surprised to read this – I see halloumi everywhere I go. I grocery shop at Halal stores, and alot of them carry halloumi and fresh fetas at pretty reasonable prices. I just prefer to have someone else fry up the cheese for me to consume. I LOVE the saltiness of it all.
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Liz
August 24, 2012
55
Be still my heart!
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kim@hungryhealthygirl
August 24, 2012
56
Oh my….looks beautifully delicious! Tomatoes and feta are such a perfect combination of flavors. Looks like a great appetizer paired with a glass of wine sitting out by the pool.
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Eileen
August 24, 2012
57
Oh man, why not talk about halloumi? It’s pretty amazing. :) This baked feta looks great–perfect with summer tomatoes!
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Ron
August 24, 2012
58
hmm, looks really good, thanks
- Averie @ Averie Cooks