How to Make the Ultimate Greek Salad
When things heat up, we're eating salads 24/7
Easy to assemble and oh-so-fresh, there's a reason Greek salads are so popular.
Serves:
4
Preparation time:
5 mins
Cooking time:
20 mins
Ingredients
- For the baked feta
- 200g feta
- 2 tbsp honey
- 1 tbsp dried oregano
- 1 tbsp extra virgin olive oil
- For the salad
- 500g mixed colour Isle of Wight heritage tomatoes, sliced into bite-sized pieces
- 2 cucumbers, chopped into bite-sized pieces
- 1 red onion, peeled and finely sliced
- 1 green pepper, de-seeded and sliced into strips
- 100g pitted kalamata olives, halved
- 1 small bunch of mint
- For the dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
Method
Preheat the oven to 200C. Place the feta in a small baking dish, then drizzle with one tablespoon of the honey, oregano, and olive oil.
Place in the oven for 15–20 minutes, until golden and soft. Meanwhile, assemble all the salad ingredients in a large bowl, tearing in the mint leaves.
Mix the dressing ingredients in a small bowl, pour over the salad, and toss together.
Top with the baked feta and drizzle with the final tablespoon of honey.
Recipe from iowtomatoes.co.uk
