Grilled Greek Salad Recipe

Author: Elena Silcock
Date: May 15, 2024, 5:15pm

Timings:
Prep Time: 15 minutes
Cook Time: 5-7 minutes
Serves: 4

Ingredients:

  • 900g tomatoes
  • 2 cucumbers
  • ½ red onion
  • Lemon and olive oil dressing
  • 2x200g blocks of feta
  • 4 thyme sprigs
  • 2 tbsp olive oil
  • 2 tsp clear honey
  • 180g pitted kalamata olives
  • 2 tsp dried oregano (plus extra to serve)
  • Handful of mint leaves
  • Toasted pittas (optional)

Method:

  1. Slice the tomatoes and cucumbers into chunky wedges and place in a large mixing bowl with a pinch of salt. Set aside.
  2. Preheat the grill to high.
  3. Peel and finely slice the red onion and add to the dressing. Set aside.
  4. Line a baking tray with foil, place the feta blocks on it, top each with thyme sprigs, drizzle with olive oil and honey, and season with black pepper. Grill for 5-7 minutes until the feta is softened and golden. Remove and let cool slightly.
  5. Drain the tomatoes and cucumbers, return to the bowl, add the dressing and red onion, olives, and oregano. Toss well and season to taste.
  6. Transfer to a platter or bowls. Top with feta (either broken up or sliced), extra oregano, mint leaves, and black pepper. Serve with toasted pittas if desired.

Credits

  • Recipe by Elena Silcock, from “Salads Are More Than Leaves” (Hamlyn, £20)

Related Topics:
Healthy recipes, Salad recipes, Lunch recipes, Cheese recipes, Greek recipes, Main course recipes