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Baked feta Greek salad


Serves: 4
timePrep time: 30 mins
timeTotal time:
Baked feta Greek salad
Recipe: Sam Folan

Baked feta Greek salad

Oven-baking feta with honey and sesame seeds makes it soft, creamy and moreish. It’s a lovely contrast to crisp pitta croutons, juicy tomatoes and cool cucumber in this version of a Greek salad

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
330Kcal
Fat
23gr
Saturates
9gr
Carbs
18gr
Sugars
10gr
Fibre
3gr
Protein
11gr
Salt
2.2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 pitta bread
  • ½ tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1 x 200g block vegetarian feta
  • 1 tbsp clear honey
  • ½ tbsp sesame seed
  • 1 x 325g pack baby plum tomatoes
  • ½ cucumber
  • ½ red onion
  • handful of mint, leaves picked
For the dressing
  • 1½ tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar
  • ½ tsp dried oregano
  • 1 tsp clear honey

Step by step

Get ahead
Make the salad and pitta croutons a few hours ahead. Bake the feta to serve.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Tear the pitta bread into chunks, place on a baking tray and toss with the oil, oregano and a pinch of salt. Bake for 6-8 minutes, until crisp and golden. Set aside.
  2. Place the feta in a small foil-lined baking dish and brush with the honey. Scatter over the sesame seeds to coat. Bake for 10-15 minutes until softened and slightly golden at the edges.
  3. Meanwhile, halve the tomatoes and add to a large bowl. Halve, deseed and finely slice the cucumber; finely slice the red onion and add both to the bowl. Tear in most of the mint leaves and add the olives.
  4. To make the dressing, whisk all the ingredients together with some seasoning. Toss through the salad and arrange on a large platter.
  5. Scatter the pitta ‘croutons’ and the rest of the mint over the Greek salad and carefully lift the warm baked feta on top; serve immediately.

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