Monday, 18 May 2015

baked feta salad with pitta crisps

This delicious dish always reminds me of hot, leisurely days on the beach in Greece. When I am in Greece, I have to indulge in a Greek salad at least once a day. It's perfect for lunch or a light bite and the added extra of pitta crisps finish it off nicely. 

Tasty, healthy and quick and easy to prepare. A delightful taste of summer.

200g feta cheese
1 tbsp fresh thyme leaves
1 red chilli  (deseeded and finely chopped)
1 clove garlic (finely sliced)
1 tbsp extra virgin olive oil

for the salad
1 green pepper (deseeded and sliced)
1/2 cucumber (halved and sliced)
160g baby plum tomatoes (halved)
1/2 red onion (sliced)
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/2 tsp dried oregano

for pitta crisps
3 white pittas (torn into pieces)
1 tbsp extra virgin olive oil


  1. To make the crisps, put the torn pittas on a baking tray and drizzle with the oil. Bake in a preheated oven for 15 minutes at 200 C.
  2. Place feta in a small dish and scatter over the thyme, chilli and garlic. 
  3. Drizzle with the oil and bake for 10 minutes.
  4. Toss the salad ingredients in a bowl and top with the feta.
  5. Serve with the pitta crisps.
Have a great week lovelies.

1 comment:

  1. This looks & sounds delicious! I've got some feta in the fridge & would never of thought to bake it! Will be trying this for sure! x