Grilled Feta Cheese Recipe with Tomatoes and Greek Oregano

If you’ve never tried grilled feta cheese, it might become your new favorite thing to throw on the grill. Next time you fire it up, reserve a little corner of the grill for a simple foil packet filled with Greek feta, olive oil, oregano, and tomatoes. In about 15 minutes you’ll have warm, soft Greek grilled feta that is perfect for spreading on bread.

We are still a few months away from our annual excursion to visit my in-laws in Greece.  But, the excessive Chicago heat already has me in the mood.  Once I start dreaming of souvlaki, Greek salad, pasticcio, bougatsa and feta, it is impossible to push myself out of the taste bud trance.  Last week, I took an unplanned, quick turn into a local, ethnic grocer (Harvest Time) on the way back from the gym. Ten minutes later, I found myself walking out with a block of authentic Greek feta cheese the size of my head.

Once you start cooking with feta, it’s easy to see how Greeks go through enormous quantities of it. Feta is a staple in Greek cuisine—used in salads, phyllo pies, and often served simply on the table alongside any meal. One of my favorite preparations is grilled feta cheese. When you grill feta with olive oil, oregano, and tomatoes, the cheese softens into a rich, savory spread that is incredible on warm bread.

What to Serve with Grilled Feta

This Greek grilled feta recipe is perfect alongside other grilled foods. Brush slices of bread with olive oil and grill until crisp on both sides. Spread the warm feta mixture over the bread for a simple appetizer. It’s also delicious served next to other Greek foods:

• Chicken souvlaki

• Lamb Burgers

• Traditional Greek Moussaka

• Keftedes – Authentic Greek Fried Meatballs

• Greek Zucchini Fritters and other Appetizers for a small plate style feast

Once you learn how to grill feta, it’s hard not to add it to every cookout. All it takes is a little foil, good olive oil, and a block of real Greek feta.

What Kind of Feta Cheese Should you Buy?

Over the last ten years, access to feta cheese has grown enormously. What was once a hard-to-find ingredient is now in every supermarket. However, the type and quality of feta cheese ranges enormously. I am lucky to live in Chicago near a Greek market where they import Vareli and Kalathaki feta, two amazing types of cheese that I highly recommend. 

If you are buying from a supermarket, some tips:

Buy Greek feta cheese if possible. Authentic Greek feta has a richer, tangier flavor and a more crumbly yet creamy texture than many domestic versions. Traditional feta from Greece is made primarily from sheep’s milk or a blend of sheep and goat’s milk, which gives it its distinctive flavor.

Look for feta packed in brine. The best feta is usually sold as a block submerged in salty brine, not pre-crumbled. The brine keeps the cheese moist, flavorful, and creamy, while pre-crumbled feta often contains anti-caking agents that make it dry and less flavorful.

Choose a block instead of crumbles. For recipes like grilled feta cheese, baked feta, or salads, buying a solid block gives you better texture and flavor—and you can crumble it yourself in seconds.

Check the ingredient list. High-quality feta should have a short list of ingredients: milk, salt, cultures, and enzymes. Avoid versions with stabilizers or unnecessary additives.

If you have access to a Greek or Mediterranean grocery store, take advantage of it. Many markets sell feta cut directly from large barrels of brine, which tends to have deeper flavor and creamier texture than most supermarket versions.

Is Greek Oregano Different Than Italian Oregano?

Yes. Greek oregano and Italian oregano are related, but they are not exactly the same, and the difference is noticeable in flavor. However, if you can’t find Greek oregano, Italian will do. Just be sure you use dried oregano, not fresh and not ground powder.

Greek oregano (often sold as dried “rigani” in Greek markets) is typically made from the plant Origanum vulgare hirtum. It has a stronger, earthier, and slightly peppery flavor with an intense aroma that stands up well to bold Mediterranean ingredients like feta cheese, olive oil, grilled meats, and tomatoes. 

I am lucky to receive a bag of Greek oregano from my family in Corfu each year. It grows wild in many areas of the island. Is cut, dried, and removed from the stalks and delivered in a little ziplock or jar to me – it looks a bit suspicious when traveling (herb in a baggy!) But, I haven’t been stopped by customs yet.

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Grilled Feta Cheese with Tomatoes and Greek Oregano

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• Author: Caroline Lubbers
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Grilled feta cheese is one of the easiest Greek appetizers. Learn how to grill feta in a foil packet with olive oil, oregano, and tomatoes for a warm, spreadable cheese perfect with grilled bread.

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Ingredients

Units USM Scale 1x2x3x

• 1 thick slice Greek feta cheese (about 1 inch thick)
• High-quality extra virgin olive oil, 2-3 Tablespoons
• dried Greek oregano, about 1/2 teaspoon
• Fresh diced tomatoes, about 1/2 cup
• Foil
• Grilled bread for serving (optional)

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Instructions

1. Place the slice of feta on a sheet of foil.
2. Drizzle generously with olive oil.
3. Sprinkle liberally with Greek oregano and top with diced tomatoes.
4. Fold the foil up around the cheese and roll the edges to create a sealed packet.
5. Place the packet on a corner of the grill and cook for about 10-15 minutes, until the feta is soft and warmed through.
6. For Grilled Bread: Brush both sides of sliced bread with olive oil and place directly on the grill. When crisp, flip and cook the other side until crisp.
7. For Serving: Spread warm feta on the grilled bread or alongside other dishes

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Notes

About Greek Oregano: Use authentic dried Greek oregano if you can find it. Otherwise, italian dried oregano will work.

About Feta: Choose imported Greek feta in a block. Feta in brine is usually best. Crumbled feta is not recommended.

Cooking time will depend on the temperature of your grill. Just peek into the foil for doneness looking for the cheese to be soft and warmed through.