Grilled Feta with Tomato Salsa

It’s totally grilling season — or at minimum, eat outside season. I have a small balcony off the second floor of the house. It’s completely covered in shade by the time noon rolls around, so it has to be a warm day to feel remotely comfortable [if you’re me, anyway; I’m always cold]. I try to get out there as much as possible, even if it means running all bundled up to the grill to flip things and to get back inside. I’m hardcore.

This has been on my to-do list since I got my hands on The Sprouted Kitchen cookbook, and finally and the tomatoes are started to look better at the store fridge. Who doesn’t want to eat 8oz of feta in a single sitting? I mean, c’mon [I split it with Andrew, promise]. It’s like this was practically made for me. Grilling the feta, which is really nestled inside a foil packet with the rest of the goodies, just gets it warm and toasty. It holds its shape despite being super hot and soft [I’m sure there is a joke in here somewhere]. The foil method makes for tricky plating between the heat and all the juices.

I ended up just opening it and digging right in with light rye crackers. I couldn’t help myself. I didn’t want to try my hand at hot foil and trying to slide the contents into a bowl. If you want, you should definitely try Smitten Kitchen’s method in the oven. Way less mess, but way less grill involved. I paired this with some tandoori marinated chicken thighs from the fridge mostly because I needed something quick and easy to go on the grill, and because it’s delicious. I like good things, what can I say?

What are you grilling lately?

Inspiration: The Sprouted Kitchen Cookbook


  • 8oz block of feta cheese, drained
  • 1 container of grape tomatoes, halved
  • 1/3 cup kalamata olives, pitted and chopped
  • 1/4 cup red onion, thinly sliced
  • 1 clove of garlic, minced
  • 2 tablespoons parsley, chopped
  • 1 teaspoon oregano
  • 1 teaspoon olive oil
  • fresh cracked pepper


Preheat your grill to a medium heat; you’ll want it around 400°. In a large bowl, toss together the tomatoes, olives, onion, garlic, parsley, oregano, olive oil, and some cracked pepper. Set aside.

Get a large piece of tinfoil, and place the brick of feta cheese in the middle of it. Pour the tomato mixture on top of the cheese. Fold up the the foil into a packet so it doesn’t leak all over. Put it straight on the grill for 15 minutes. Smell the deliciousness.

Use caution when removing the hot packet. Eat with chips/crackers of choice.

2 thoughts on “Grilled Feta with Tomato Salsa”

  • It’s definitely grilling weather here too, but we haven’t dug out the charcoal quite yet! This feta sounds like the best possible thing to happen to a random afternoon barbecue. Of course, at our house I’d be the only taker…so maybe this is just a great excuse for a party!

  • Mmm, cheese + crackers. You know I’m a sucker for that combo. I really need a grill–The summers here are warm enough for me to be warm (and yeah, I run cold too, so it takes some SUN), and I’ve been eating most of my meals on the patio–which requires balancing unwieldy stacks of plate/food/condiment/drink through various doorways. Grilling would equal extra-tasty plus extra less-fear-of-dropping-and-breaking-my-dishes.

Leave a Reply

Your email address will not be published. Required fields are marked *