Tomato and Feta Gratin

5 from 5 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 344 kcal


  • 2 Onions
  • 1 Clove of garlic
  • 1 bunch Parsely
  • 3 sprigs Thyme
  • 600 g Big tomatoes
  • 300 g Feta
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 90 g Black olives
  • 1 tbsp Pesto Rosso


  • Cut the onions into fine rings. Chop herbs. Finely dice the garlic. Cut the tomatoes and feta into slices.
  • Preheat the oven to 200 degrees (convection 180 degrees). Sauté the onion rings in a pan with 1 tablespoon of olive oil. Mix the herbs, lemon juice, remaining olive oil, pesto and garlic together. Layer the onions, feta, tomatoes and olives alternately in a baking dish. Brush the layers with the mixed pesto sauce.
  • Bake in the oven on the middle rack for about 15 - 20 minutes.


You can vary the herbs. You can also use mozzarella or goat cheese instead of feta.


Serving: 100gCalories: 344kcalCarbohydrates: 1.4gProtein: 10.8gFat: 32.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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