One-Pan Baked Feta with Summer Tomatoes, Oregano & Butter Beans
Warm, creamy feta melts perfectly into sweet roasted tomatoes and buttery beans in this easy one-pan recipe. Infused with oregano and olive oil, it’s a comforting, Mediterranean-inspired dish that’s simple to make and packed with flavor.
Ingredients
- 1 block (7oz) feta cheese
- 1 pint cherry tomatoes, halved
- 1 can (15 oz) butter beans, drained and rinsed
- 3 cloves garlic cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano (or 1 tablespoon new, chopped)
- Pinch of red pepper flakes (optional, but highly recommended!)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Crusty bread, for serving (optional but highly encouraged!)
Instructions
Preheat your oven:
- to 400°F (200°C). We want it nice and hot so everything gets bubbly and delicious.
Assemble the dish:
- In a large oven-safe skillet or baking dish, scatter your cherry tomatoes, butter beans, and garlic slices. Drizzle with olive oil, and sprinkle with oregano, red pepper flakes (if using), salt, and pepper. Toss everything together to coat the veggies in the oil and seasoning.
Add the feta:
- Nestle the block of feta right in the center of the pan. It’s the star of the show, after all! Drizzle a little more olive oil over the top of the feta, and season with a bit more oregano.
Bake:
- Pop the whole thing in the oven and bake for about 20 minutes, until the tomatoes are juicy and starting to blister, and the feta is golden and soft.
Finish and serve:
- Once out of the oven, give everything a gentle stir, making sure the feta mixes with those lovely roasted tomatoes and beans. Scatter some fresh basil leaves over the top for a pop of color and extra flavor.
Serve it up:
- Grab a loaf of crusty bread and dive in! This dish is perfect as a light meal or even as a side dish alongside some grilled chicken or fish.
Notes
**Why You’ll Love It**
This recipe is one of those effortless meals that feels way fancier than it is. Plus, it’s super versatile! You can swap the butter beans for chickpeas or even cannellini beans, and if you don’t have fresh oregano, dried works just as well. The feta becomes wonderfully creamy, and when it mixes with those juicy tomatoes, it’s pure magic.