Grilled Baked Feta Dip with Charred Tomatoes

How to Make Grilled Baked Feta Dip with Charred Tomatoes

1. 1

   Step 1: Prep produce, herbs and pita

   Active 10 min

   Zest the lemon and set zest aside; halve or leave whole the cherry tomatoes depending on size (halve larger ones so they blister evenly). Mince the garlic and tear the fresh basil into rough pieces. Cut each pita into 2 halves and then into 2 wedges so you have 12 wedges total; keep them covered while you heat the grill.

   For this step

   • 1 pintcherry tomatoes
   • 3 clovesgarlic cloves, minced
   • 1 eachlemon (zest + juice)
   • 1 cupfresh basil, torn
   
2. 2

   Step 2: Preheat grill and skillet

   Active 5 min · Passive 5 min

   Light a gas or charcoal grill and preheat to medium-high (about 450–500°F / 230–260°C). Place a 10–12-inch cast-iron skillet on the grill grates to preheat for about 5 minutes so the pan gets very hot before you add ingredients.
3. 3

   Step 3: Assemble feta and tomatoes in skillet; roast on the grill

   Active 5 min · Passive 15 min

   Put the whole block of feta in the center of the hot cast-iron skillet. Arrange the cherry tomatoes around the feta. Drizzle 3 tablespoons of the extra-virgin olive oil over the tomatoes and feta, scatter the minced garlic, sprinkle the dried oregano, and season with about 3/4 teaspoon of the flaky sea salt and the freshly ground black pepper. Cover the grill and roast for 15 minutes, until the feta is soft at the center and many tomato skins are blistered (some tomatoes should burst).

   For this step

   • 10 ozblock feta cheese
   • 1/2 tspdried oregano
   • 1/4 tspfreshly ground black pepper
   
4. 4

   Step 4: Finish the dip and adjust seasoning

   Active 4 min

   Carefully remove the skillet from the grill. Add 1 tablespoon of the remaining extra-virgin olive oil and squeeze the lemon to add about 1 tablespoon juice; stir in the torn fresh basil. Use a fork to gently mash the softened feta and burst tomatoes into a rustic dip — leave some tomato pieces whole for texture. Taste and, if needed, sprinkle the remaining ~1/4 teaspoon flaky sea salt to adjust seasoning.
   
5. 5

   Step 5: Grill pita wedges

   Active 8 min

   Brush the 12 pita wedges with the final 1 tablespoon of extra-virgin olive oil. Grill the wedges directly on the grates over medium-high heat for about 1–2 minutes per side (active), rotating once, until charred at the edges and warm throughout. Remove and keep warm.

   For this step

   • 6 eachsmall pita breads
   
6. 6

   Step 6: Serve from the skillet

   Active 2 min

   Transfer the cast-iron skillet (or spoon the dip into a serving bowl) and scatter a few extra torn basil leaves and a pinch of flaky sea salt on top. Arrange the 12 grilled pita wedges on a platter for dipping. Makes one skillet of warm feta dip (about 2 cups) and 12 grilled pita wedges; serve about 1/3 cup (≈80g) dip and 2 pita wedges per person (serves 6).
   

1. Zest the lemon and set zest aside; halve or leave whole the cherry tomatoes depending on size (halve larger ones so they blister evenly). Mince the garlic and tear the fresh basil into rough pieces. Cut each pita into 2 halves and then into 2 wedges so you have 12 wedges total; keep them covered while you heat the grill.
2. Light a gas or charcoal grill and preheat to medium-high (about 450–500°F / 230–260°C). Place a 10–12-inch cast-iron skillet on the grill grates to preheat for about 5 minutes so the pan gets very hot before you add ingredients.
3. Put the whole block of feta in the center of the hot cast-iron skillet. Arrange the cherry tomatoes around the feta. Drizzle 3 tablespoons of the extra-virgin olive oil over the tomatoes and feta, scatter the minced garlic, sprinkle the dried oregano, and season with about 3/4 teaspoon of the flaky sea salt and the freshly ground black pepper. Cover the grill and roast for 15 minutes, until the feta is soft at the center and many tomato skins are blistered (some tomatoes should burst).
4. Carefully remove the skillet from the grill. Add 1 tablespoon of the remaining extra-virgin olive oil and squeeze the lemon to add about 1 tablespoon juice; stir in the torn fresh basil. Use a fork to gently mash the softened feta and burst tomatoes into a rustic dip — leave some tomato pieces whole for texture. Taste and, if needed, sprinkle the remaining ~1/4 teaspoon flaky sea salt to adjust seasoning.
5. Brush the 12 pita wedges with the final 1 tablespoon of extra-virgin olive oil. Grill the wedges directly on the grates over medium-high heat for about 1–2 minutes per side (active), rotating once, until charred at the edges and warm throughout. Remove and keep warm.
6. Transfer the cast-iron skillet (or spoon the dip into a serving bowl) and scatter a few extra torn basil leaves and a pinch of flaky sea salt on top. Arrange the 12 grilled pita wedges on a platter for dipping. Makes one skillet of warm feta dip (about 2 cups) and 12 grilled pita wedges; serve about 1/3 cup (≈80g) dip and 2 pita wedges per person (serves 6).