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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 Baked Feta Greek Salad

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
  1. Pre heat your oven to 180℃
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the feta is roasted and looking lovely and golden, remove from the oven.
  7. 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 Baked Feta Greek Salad

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
like
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

  1. Pre heat your oven to 180℃
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the feta is roasted and looking lovely and golden, remove from the oven.
  7. 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!