favorite
print
share
Serves
US | Metric
Ingredients
-
200 g Barrel Aged Feta
-
1 Green Pepper, reseeded and cut into rough chunks
-
3 Large Vine Tomatoes, cut into same sized chunks
-
1 Cucumber, halved lengthways, deseeded and cut into half moons
-
100 g Kalamata Olives, halved
-
½ Red Onion, thinly sliced
-
Handful of Mint, roughly chopped
-
Handful of Parsley, roughly chopped
-
2 tsps Dried Oregano
-
½ tsp Salt
-
Juice of Half a Lemon
-
5 tbsps Extra Virgin Olive Oil
Baked Feta Greek Salad
We all love a Greek salad don’t we! And Tom thoroughly enjoying this baked feta trend that’s going on so thought, why not put the two together?! It’s a game changer, baking the feta takes always some of the saltiness and becomes lovely and creamy which is perfect against the zingy salad! The ultimate side dish for a summer bbq or just as a light lunch on its own!
Prep
10 minutes
Total
40 minutes
- Pre heat your oven to 180℃
- Place the block of feta on a baking tray and sprinkle with 1 tsp of the dried oregano and 1 tbsp of Extra Virgin Olive Oil. Brush all over to ensure each side is coated and place in the oven for 30mins.
- Whilst the feta is roasting you can prepare the salad. Place the sliced red onion and chopped tomatoes on a serving dish and sprinkle with the salt. Scrunch together and leave to sit for 10mins - the salt with draw out some of the moisture, making them lovely and sweet.
- After 10mins, add the chopped pepper, cucumber and olives to the mix. Sprinkle over the mint and parsley and mix with your hands so everything is combined.
- In a small bowl combine the lemon juice and the remaining Extra Virgin Olive Oil, you can add a pinch of salt and pepper at this stage if you fancy. Whisk with a fork and set aside.
- Once the feta is roasted and looking lovely and golden, remove from the oven.
- Make a small well in the centre of the salad and with a spatula, gently pick up the feta and place in the middle whilst still warm. Drizzle the dressing over everything and finish with a final sprinkle of dried oregano. Perfect for alfresco dining!
Baked Feta Greek Salad
We all love a Greek salad don’t we! And Tom thoroughly enjoying this baked feta trend that’s going on so thought, why not put the two together?! It’s a game changer, baking the feta takes always some of the saltiness and becomes lovely and creamy which is perfect against the zingy salad! The ultimate side dish for a summer bbq or just as a light lunch on its own!
favorite
print
share
Prep
10 minutes
Total
40 minutes
Serves
US | Metric
Ingredients
-
200 g Barrel Aged Feta
-
1 Green Pepper, reseeded and cut into rough chunks
-
3 Large Vine Tomatoes, cut into same sized chunks
-
1 Cucumber, halved lengthways, deseeded and cut into half moons
-
100 g Kalamata Olives, halved
-
½ Red Onion, thinly sliced
-
Handful of Mint, roughly chopped
-
Handful of Parsley, roughly chopped
-
2 tsps Dried Oregano
-
½ tsp Salt
-
Juice of Half a Lemon
-
5 tbsps Extra Virgin Olive Oil
- Pre heat your oven to 180℃
- Place the block of feta on a baking tray and sprinkle with 1 tsp of the dried oregano and 1 tbsp of Extra Virgin Olive Oil. Brush all over to ensure each side is coated and place in the oven for 30mins.
- Whilst the feta is roasting you can prepare the salad. Place the sliced red onion and chopped tomatoes on a serving dish and sprinkle with the salt. Scrunch together and leave to sit for 10mins - the salt with draw out some of the moisture, making them lovely and sweet.
- After 10mins, add the chopped pepper, cucumber and olives to the mix. Sprinkle over the mint and parsley and mix with your hands so everything is combined.
- In a small bowl combine the lemon juice and the remaining Extra Virgin Olive Oil, you can add a pinch of salt and pepper at this stage if you fancy. Whisk with a fork and set aside.
- Once the feta is roasted and looking lovely and golden, remove from the oven.
- Make a small well in the centre of the salad and with a spatula, gently pick up the feta and place in the middle whilst still warm. Drizzle the dressing over everything and finish with a final sprinkle of dried oregano. Perfect for alfresco dining!