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Loaded Feta Salad

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Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch
Cuisine Greek

Ingredients
  

Baked Feta

  • 200 grams Feta
  • 1 tbsp Fresh Thyme Leaves
  • 1 Red Chilli or 1 tsp Red Chilli flakes deseeded and finely chopped
  • 1 Garlic Clove finely sliced
  • 1 tbsp Olive Oil

Pitta Chips

  • 3 White Pittas Torn into pieces
  • 1 tbsp Olive Oil
  • 1 tsp Smoked Paprika

Salad

  • 1/2 Cucumber halved, deseeded and roughly chopped
  • 1 Green Pepper deseeded and cubed
  • 150 grams Baby Plum Tomatoes sliced in half
  • 1/2 Red Onion sliced finely
  • 150 grams Pitted Olives from a jar
  • 1/2 Pickled Turnip Sliced finely
  • 2 - 3 tbsp Mixed Pickles I use beetroot cabbage, jalapeños and gherkins

Dressing

  • 2 tbsp Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 1/2 tsp Dried Oregano

Instructions
 

  • Preheat the oven to gas mark 6.

Pitta Chips

  • To make the chips, put the torn pittas on a baking tray and drizzle with the oil. Scatter with paprika and bake for 15 minutes until crisp and golden.

Baked Feta

  • Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 minutes.

Dressing

  • Combine the ingredients for the dressing in a small bowl.

Assemble

  • Toss the salad ingredients in a bowl, then top with the dressing, baked feta and serve with pitta chips.
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