Mediterranean Strata with Olives, Sundried Tomatoes, and Feta

Why You’ll Love This Recipe

• It captures the vibrant flavors of the Mediterranean—briny olives, tangy sundried tomatoes, fresh herbs, and salty feta.
• You can assemble it the night before, allowing the flavors to meld and the bread to soak up the custard.
• It’s perfect for feeding a crowd without fuss—just bake and serve.
• It’s versatile: you can adapt the mix of vegetables, cheese, or add greens.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rustic or country bread (day‑old or lightly stale, cut into cubes)
• Eggs
• Milk or half and half (or a mixture of milk + cream)
• Olive oil
• Garlic (minced)
• Onion (finely chopped)
• Sundried tomatoes (oil‑packed or rehydrated, chopped)
• Kalamata or mixed olives (pitted, sliced or halved)
• Crumbled feta cheese
• Fresh spinach or baby greens (optional)
• Fresh herbs (such as basil, oregano, or parsley), chopped
• Salt and freshly ground black pepper
• Optional: red pepper flakes for a little heat

Directions

1. Prepare the pan & bread:
   Preheat oven to 350 °F (175 °C). Grease or lightly oil a 9×13‑inch (or similar) baking dish. Place the cubed bread evenly in the dish.
2. Sauté aromatics and veggies:
   In a skillet over medium heat, warm olive oil. Sauté onion until soft and translucent, then add garlic and cook another minute until fragrant. If using spinach or greens, stir in and cook until wilted. Remove from heat.
3. Assemble the strata base:
   Scatter the sautéed onion/garlic (and greens, if using) over the bread cubes. Then distribute the chopped sundried tomatoes, olives, and most of the crumbled feta across the bread.
4. Prepare the custard:
   In a large bowl, whisk together the eggs, milk (or half‑and‑half), chopped fresh herbs, salt, pepper, and red pepper flakes (if using).
5. Pour custard & soak:
   Pour the egg mixture evenly over the layers in the baking dish, pressing gently so the bread soaks the liquid and the fillings settle. Let it sit for at least 20 minutes. For best results, cover and refrigerate overnight so the strata fully absorbs the custard.
6. Bake:
   If refrigerating overnight, allow the dish to sit at room temperature for 20 minutes before baking. Bake in the preheated oven for about 45–55 minutes, until the top is golden, puffed, and the center is set (a knife inserted should come out mostly clean).
7. Finish & serve:
   Remove from oven and let rest 10 minutes before slicing. Sprinkle remaining feta or fresh herbs on top just before serving.

Servings and timing

Makes about 8 servings (depending on portion size).
Total time: ~1 hour 10 minutes (20 minutes prep + 45–55 minutes bake)
If soaking overnight, plan ahead for extra soaking/rest time.

Storage/Reheating

• Storage: Cover leftover slices in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350 °F (175 °C) oven for 10–12 minutes or in a microwave (though the edges may soften slightly).

Variations

• Add vegetables: Fold in roasted red peppers, artichoke hearts, zucchini, or mushrooms.
• Cheese swap: Use goat cheese, ricotta, or a different Mediterranean cheese instead of or along with feta.
• Herb variations: Use dill, mint, or thyme depending on taste.
• Make it lighter: Use more milk and fewer eggs (or use half eggs + egg whites).
• Make it gluten‑free: Use gluten‑free bread.
• Add protein: Include crumbled cooked sausage, diced cooked chicken, or chickpeas for extra substance.

FAQs

Can I use fresh tomatoes instead of sundried?

Yes, but they have more moisture. Pat them dry, roast, or chop finely to avoid sogginess.

How far ahead can I assemble it?

You can assemble overnight in the fridge. It’s best baked the next morning so the custard fully infuses the bread.

What kind of bread is best?

A sturdy, rustic bread (ciabatta, country loaf, sourdough) works well. Slightly stale bread absorbs custard better without turning mushy.

Can I make this dairy‑free?

Yes—substitute milk with plant‑based milk (unsweetened) and use vegan feta or omit the cheese.

Why is the center still runny after baking?

It may need more baking time. Cover the top loosely with foil and bake until center sets. Also ensure the strata had sufficient soaking time before baking.

How can I ensure the bottom doesn’t get soggy?

Use a baking dish that allows even heat, press the bread gently to absorb custard, and avoid overpouring liquid. Baking longer will help evaporate excess moisture.

Can I freeze slices?

Yes. Once cooled, wrap individual slices and freeze for up to 2 months. Reheat in oven from frozen (cover with foil) until warmed through.

What herbs go well with it?

Basil, oregano, parsley, or a mix work beautifully in this Mediterranean flavor profile.

Conclusion

This Mediterranean Strata with Olives, Sundried Tomatoes, and Feta is a richly flavored, comforting dish that brings brunch flavors with a Mediterranean twist. It’s ideal for make‑ahead mornings, serves a crowd, and gives you a satisfying, hearty breakfast or brunch option. Let me know if you’d like precise measurements or a tailored version for a dietary preference!

Mediterranean Strata with Olives, Sundried Tomatoes, and Feta

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A savory Mediterranean-inspired breakfast strata layered with bread, eggs, feta, olives, and sundried tomatoes. Perfect for make-ahead brunches or hearty morning meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 6 cups rustic or country bread, cubed (preferably day-old)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach or baby greens (optional)
• 1/2 cup sundried tomatoes, chopped (oil-packed or rehydrated)
• 1/2 cup Kalamata or mixed olives, pitted and halved
• 1 cup crumbled feta cheese, divided
• 8 large eggs
• 2 1/2 cups milk or half-and-half
• 2 tbsp fresh herbs (basil, parsley, oregano), chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

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Instructions

1. Preheat oven to 350 °F (175 °C). Lightly grease a 9×13-inch baking dish. Spread cubed bread evenly in the dish.
2. In a skillet over medium heat, heat olive oil. Sauté onion until soft, then add garlic and cook for 1 more minute. Stir in spinach if using and cook until wilted. Remove from heat.
3. Scatter sautéed mixture over bread cubes. Add chopped sundried tomatoes, olives, and most of the crumbled feta over the top.
4. In a large bowl, whisk together eggs, milk or half-and-half, herbs, salt, pepper, and red pepper flakes if using.
5. Pour custard evenly over the bread and toppings. Press down gently to ensure bread soaks up liquid. Let sit for 20 minutes, or cover and refrigerate overnight.
6. If chilled overnight, bring to room temperature for 20 minutes before baking. Bake for 45–55 minutes, until puffed, golden, and set in the center.
7. Let rest 10 minutes before serving. Garnish with remaining feta and fresh herbs.

Notes

• Use sturdy, slightly stale bread for best texture.
• Let soak overnight for maximum flavor and even baking.
• Customize with roasted red peppers, artichokes, or mushrooms.
• Swap feta for goat cheese or ricotta for variation.
• Use gluten-free bread for a GF version.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 4g
• Sodium: 530mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 210mg