My coworker brought this to every summer cookout. Just 3 ingredients for a warm, bubbly pan of pure comfort that melts in your mouth.

There is something mighty comforting about a simple pan supper, even when it is served as a side or set out on a cookout table with crackers and spoons nearby. This low carb 3-ingredient feta bake reminds me of the sort of dish folks bring year after year because everybody asks for it again, and with just feta, cherry tomatoes, and olive oil, it turns into a warm, rich, tangy bake with sweet roasted tomatoes and plenty of savory juices for scooping.

Serve this bake warm with cucumber slices, celery sticks, toasted low carb flatbread, or a big spoon alongside grilled chicken, burgers without the bun, or simple sausage off the grill. It also fits nicely on a summer spread with olives, a crisp green salad, and a few fresh herbs scattered over the top if you have them growing by the porch.

Low Carb 3-Ingredient Feta Bake

Servings: 4

Ingredients

1 block feta cheese, about 8 ounces
2 cups cherry tomatoes
2 tablespoons olive oil

Feta, cherry tomatoes, and olive oil laid out for the recipe

Directions

1. Preheat the oven to 400°F. Place the block of feta in the center of a small ceramic baking dish and scatter the cherry tomatoes all around it.

Block of feta placed in a baking dish with cherry tomatoes around it

2. Drizzle the olive oil evenly over the feta and tomatoes, making sure the tomatoes are lightly coated.

Olive oil being drizzled over feta and cherry tomatoes

3. Bake for 25 to 30 minutes, until the tomatoes have burst and blistered and the feta is soft, bubbly, and lightly golden around the edges.

Feta bake hot from the oven with burst tomatoes and golden edges

4. Spoon the warm feta and tomatoes together before serving, or serve as is so folks can scoop out a little of each. Enjoy hot.

Plated serving of warm feta bake with fresh vegetables for dipping

Variations & Tips

Add herbs: If you have a little fresh basil, oregano, or parsley on hand, scatter it over the top after baking. It is not necessary, but it adds color and a fresh garden note that suits summer meals beautifully.

Make it creamier: For a softer, more spreadable texture, gently mash the hot feta and tomatoes together right in the dish before serving. That gives you a rich, rosy mixture that is wonderful spooned over grilled zucchini or chicken.

Choose the right dish: Use a small baking dish that keeps the tomatoes tucked in close to the feta. If the pan is too large, the juices spread out too much and you will not get that same cozy, bubbly finish.

Don’t overbake: Pull it from the oven once the tomatoes have burst and the feta is soft and just starting to brown. Too much time in the oven can make the cheese firmer than you want.