Dessert

Baked Feta with Sumac & Grapes Recipe

ByLuna Ryder November 2, 2025November 2, 2025

Introduction

This baked feta with sumac and grapes is a vibrant, flavorful dish perfect for sharing. The combination of tangy feta, sweet roasted grapes, and zesty sumac creates a delightful balance that’s sure to impress. Serve it warm with bread for a simple yet elegant appetizer or snack.

The image shows a dish wrapped in crinkled parchment paper filled with two thick white cheese blocks topped with green dill and small pieces of herbs. Around the cheese, there are red roasted radishes and thin slices of red onions with some fresh green herbs scattered on top. The parchment paper and food rest on a white marbled surface with a glass of pink liquid nearby and part of a white plate with a scoop of soft white bread visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small red onion, halved and sliced
2 tbsp red wine vinegar
1 tsp golden caster sugar
350g red grapes, left on the vine in small bunches
2 tbsp olive oil
2 tsp sumac
½ small pack dill, chopped
2 x 250g blocks feta
Bread or sesame flatbreads, to serve (optional)

Instructions

Step 1: Put the red onion in a bowl and add the red wine vinegar, golden caster sugar, and a pinch of salt. Massage everything together with your fingers for 1 minute to slightly pickle the onions.
Step 2: Heat the oven to 200°C (180°C fan/gas mark 6). Scrunch up a sheet of baking parchment and use it to line a gratin dish.
Step 3: Add the grapes to the dish, drizzle over 1 tablespoon of olive oil, 1 teaspoon of sumac, most of the chopped dill, and season with salt and pepper. Toss everything gently to coat.
Step 4: Nestle the blocks of feta among the grapes, then scatter over the pickled onions along with any remaining pickling liquid. Drizzle over the remaining olive oil and sumac.
Step 5: You can refrigerate the dish for up to 24 hours if preparing ahead, or bake it straight away.
Step 6: Bake for 30–35 minutes until the feta is golden and the grapes are juicy and softened.
Step 7: Scatter over the remaining dill and serve immediately in the middle of the table with bread or flatbreads for scooping up the cheese, grapes, and juices.

Tips & Variations

Use seedless grapes for a sweeter, less tart bite.
For extra flavor, add a sprinkle of chili flakes before baking.
Try substituting dill with fresh thyme or oregano for a different herbal note.
Serve with warm pita or focaccia instead of flatbreads.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature until warmed through, as microwaving may cause the feta to become grainy.

How to Serve

The image shows a piece of white parchment paper lined inside a white dish, filled with a cooked dish featuring two thick white cheese blocks placed in the center. Around and slightly under the cheese, there are roasted pink radishes and sliced red onions, all glistening with a light oil or sauce. Fresh green dill sprigs are sprinkled on top of the cheese and vegetables, giving a fresh touch. The parchment edges are crumpled and browned from cooking. Nearby is a glass filled with a pink drink, set on a white marbled surface with a soft pink cloth napkin partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Feta works best for its crumbly texture and salty tang, but halloumi or goat cheese can be alternatives. Keep in mind they will change the flavor and texture of the dish.

Is it necessary to pickle the onions?

Pickling the onions adds a pleasant acidity and depth of flavor, but if you’re short on time, you can skip this step and scatter raw sliced onions over the dish before baking.