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    Home » Lunch

    26th December 2016 Global Recipes

    Home » Lunch

    Quick Feta Salad with Paprika Pitta Chips

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    This Quick Feta Salad with Paprika pitta chips is an ideal salad for Summer days. In this Salad, Cucumbers, Red Onions, Cherry or Plum Tomatoes, Olives and Peppers are dressed with Olive Oil, Oregano and Vinegar and served with toasted Pitta bread triangles and baked Feta.

    Everyone who has had it so far has become hooked!

    Baked Feta on a bed of Salad with pitta chips around the plate

    Quick Feta Salad with Paprika Pitta Chips - Greek Salad

    Secondly, I know it is more of a summer salad but I have been making it all year and I think you will too. In fact, my dad has asked me to make it again today and we are in December.

    On the morning of my little sisters wedding, we were all gathered at my elder sisters house hunched around this plate. In amongst all the noise and chaos, we had a few minutes of quiet to devour this scrumptious salad. A bundle of hands, grabbing away at chunks of yummy feta.

    This quick feta salad with paprika pitta chips salad has become a staple in our home. We make it a lot. Now my friends and family are also making it a lot and I hope you will also make it over and over again. It is a salad that is substantial enough to be eaten alone or one that can be taken to gatherings or served as a side dish.

    The best thing about this salad? It will be ready to serve within 30 minutes at the most.
    Now is the perfect time to start thinking detox after all that holiday indulgence and this quick feta salad with paprika pitta chips for me ticks all the boxes in terms of being both nutritious and delicious.

    Quick Feta Salad with Paprika Pitta Chips on wooden table in garden

    How to make Baked Feta Salad

    Preheat the Oven to 200 C/Gas Mark 6.

    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.

    Drizzle Olive Oil over Feta and add sliced Garlic, Thyme and Chilli Flakes or sliced Chilli. Bake in the oven for 10 minutes.

    Alternatively bake both the Feta and Pitta Bread together for 10 - 15 minutes.

    Torn pitta bread on a lined tray

    Pitta Bread with olive oil and smoked paprika scattered over the top

    Feta with oil, thyme, red chilli and thyme on bed of feta in tray

    Combine the Salad ingredients and add the dressing. Toss together, then add to a plate.

    Salad ingredients and dressing on a plate

    Arrange the Feta on top and serve alongside toasted pitta chips.

    Baked feta and pitta on a tray

    Variations & FAQ's for Greek Salad

    • This salad keeps well in an airtight container for up to 4 days in the fridge. If you keep all the elements separate, it will last up to a week.
    • You can use Cherry or Plum Baby Tomatoes in this Salad.
    • Removing the seeds from the Cucumber helps to keep the salad from getting too wet.
    • You can bake the pitta and feta together for around 12 minutes.
    • Use Black or Green Olives.
    • Variation - Add a drizzle of Honey to the Feta before serving and sprinkle over some Zataar. 
    • The Feta can be cooked longer for a creamier result. I have left it up to 25 minutes before. You can also cover it with foil but I don't.

    more salad recipes you will love:

    Kachumber Salad
    Roast Cauliflower Salad with Zingy dressing
    The Best Vegan Salad Recipe

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

     

    Baked Feta on a bed of Salad with pitta chips around the plate
    5 from 2 votes
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    Baked Feta Greek Salad with Paprika Pitta Chips

    Baked Feta with Greek Salad and Pitta Chips
    Course Salad
    Cuisine Greek, Mediterranean
    Keyword Baked Feta Salad, Feta Salad, Greek Salad, Mediterranean Salad, Pitta Chips
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4
    Calories 400 kcal
    Author Tiffin And Tea

    Ingredients

    Feta

    • 200 g Feta
    • 1 tsp fresh thyme leaves
    • 1 tsp red chilli flakes
    • 2 small garlic cloves thinly sliced
    • 1 tbsp olive oil

    Pitta Chips

    • 4 white pitta bread torn into pieces
    • 2 tbsp olive oil
    • 1 tsp smoked paprika I use 1

    Salad

    • 1/2 cucumber halved lengthways, deseeded and roughly chopped
    • 1 green pepper deseeded and sliced
    • 200 g baby plum tomatoes halved
    • ½ red onion thinly sliced
    • 150 g pitted kalamata olives drained
    • 2 tbsp olive oil
    • 2 tbsp red wine vinegar
    • 1 tsp dried oregano

    Instructions

    1. Preheat the oven to gas mark 6.
    2. 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.

    3. Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 minutes.
    4. Toss the salad ingredients in a bowl, then top with the feta and serve with pitta chips.

    Recipe Notes

    Variations & FAQ's

    • This salad keeps well in an airtight container for up to 4 days in the fridge. If you keep all the elements separate, it will last up to a week.
    • You can use Cherry or Plum Baby Tomatoes in this Salad.
    • Removing the seeds from the Cucumber helps to keep the salad from getting too wet.
    • You can bake the pitta and feta together for around 12 minutes.
    • Use Black or Green Olives.
    • Variation - Add a drizzle of Honey to the Feta before serving and sprinkle over some Zataar. 
    • The Feta can be cooked longer for a creamier result. I have left it up to 25 minutes before. You can also cover it with foil but I don't.
    Nutrition Facts
    Baked Feta Greek Salad with Paprika Pitta Chips
    Amount Per Serving
    Calories 400 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 10g63%
    Cholesterol 45mg15%
    Sodium 796mg35%
    Potassium 280mg8%
    Carbohydrates 31g10%
    Fiber 3g13%
    Sugar 5g6%
    Protein 12g24%
    Vitamin A 767IU15%
    Vitamin C 49mg59%
    Calcium 314mg31%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    This is a recipe adapted from Tesco food magazine - Real Food, which by the way is always worth picking up because it is always full of mouthwatering recipes. I also came across this very similar one recently.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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