Baked Feta Greek Salad with Paprika Pitta Chips
Baked Feta with Greek Salad and Pitta Chips
Ingredients
Feta
- 200 g Feta
- 1 teaspoon fresh thyme leaves
- 1 teaspoon red chilli flakes
- 2 small garlic cloves thinly sliced
- 1 tablespoon olive oil
Pitta Chips
- 4 white pitta bread torn into pieces
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika I use 1
Salad
- ½ 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 tablespoon olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 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.
- Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 minutes.
- Toss the salad ingredients in a bowl, then top with the feta and serve with pitta chips.
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
Calories: 400kcalCarbohydrates: 31gProtein: 12gFat: 26gSaturated Fat: 10gCholesterol: 45mgSodium: 796mgPotassium: 280mgFiber: 3gSugar: 5gVitamin A: 767IUVitamin C: 49mgCalcium: 314mgIron: 2mg
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