Fresh-Pressed Olive Oil Club

Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemons

Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemons

Greek food has taken pride of place in Australia’s vibrant dining scene, from souvlaki served from food trucks to high-end restaurants. (Most of Australia’s Greek immigrants arrived after World War II.) This sheet-pan dinner showcases some of Greece’s iconic flavors. Sturdy halloumi cheese can be substituted for feta.


  • 1 bunch broccoli rabe, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
  • 1 pint grape tomatoes, halved (about 2 cups)
  • 1 small red onion, peeled, quartered and cut into 2-inch wedges
  • 1 lemon, one half cut into thin rounds and the remaining half left intact, for serving
  • 3 tablespoons olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot red pepper flakes
  • Kosher salt and black pepper
  • Two 6- to 8-ounce blocks feta, cut into 1-inch slices
  • Cooked orzo or farro, for serving (optional)
  • 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)


Step 1

Heat the oven to 400°F, with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add the cumin and hot red pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Step 2

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is
charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Step 3

Serve over orzo or farro, if desired. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Serves 4 — Recipe adapted from