Harissa Baked Feta with Tomatoes and Olives
A block of feta baked until soft and creamy in a bubbling harissa tomato and olive sauce, made for mopping up.
Made with Harissa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.21 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put the tomatoes, red onion, garlic and olives in a medium baking dish.
- 2
Add 1 tablespoon of the olive oil, the oregano and your ready made harissa paste (see the base recipe). Toss until everything is coated.
- 3
Nestle the block of feta in the middle of the dish and drizzle with the remaining olive oil.
- 4
Bake for 25 to 30 minutes until the tomatoes have burst and the feta is soft and golden at the edges.
25 min - 5
Press some of the tomatoes with the back of a spoon to make a loose sauce.
- 6
Warm the pittas briefly and serve with the baked feta, scattered with the parsley.
Tips
- Choose a block of feta in brine rather than crumbled. It softens beautifully without drying out.
- Feta is salty, so you probably will not need any extra salt.
- Serve with gluten free bread or rice if needed.
Storing and freezing
Keep leftovers in a covered container in the fridge for up to 2 days and reheat until steaming hot. Stir leftover sauce through pasta or rice.
Questions
Can I use halloumi instead of feta?
Yes. Cut a block of halloumi into thick slices and nestle it in the tomatoes. It browns rather than melts, and needs no extra salt.
Is it vegan?
Not with feta. For a vegan version, bake the tomato and harissa sauce alone with a block of firm tofu, or serve over roast chickpeas.
Can I add more vegetables?
Yes. Chopped courgette, peppers or aubergine can go in with the tomatoes. Add 10 minutes to the cooking time for firmer vegetables.
More made with harissa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.