I highly recommend eating this with toasted pitta. Because spreading charred feta cheese on wedges and topping it with tomatoes and cucumbers is a delight you don’t want to miss.
timing
Preparation time: 15 minutes
Cooking time: 5-7 minutes
service
Four
material
- 900g tomatoes
- 2 cucumbers
- 1/2 red onion
- lemon and olive oil dressing
- 2 200g blocks of feta cheese
- 4 sprigs of thyme
- 2 tablespoons olive oil
- 2 teaspoons clear honey
- 180g pitted Kalamata olives
- 2 teaspoons dried oregano, extra
- handful of mint leaves
- Serve with toasted pitta (optional)
Method
- Cut the tomatoes and cucumbers into large wedges. Place in a large mixing bowl with a large pinch of salt, mix gently and set aside.
- Preheat grill to high heat.
- Peel and finely slice the red onion and add to the dressing and set aside.
- Line a baking tray with foil and place on top of the feta block.
- Top each with two sprigs of thyme, drizzle with oil and honey, and season with a little black pepper.
- Slide it under the grill and grill for 5 to 7 minutes, until the feta is soft and golden brown on top. Remove and let cool slightly.
- Drain the tomatoes and cucumbers, salt them in this way to maximize their flavor, and return them to the bowl.
- Add the dressing and red onion along with the olives and oregano. Mix well and taste for seasoning.
- Transfer to a platter or bowl.
- Add the feta cheese either in crumbles or whole by slicing each block in half diagonally. Finally, add the dried oregano, mint leaves, and a pinch of black pepper. Or put the feta on the side so people can sneak in while they eat. Serve with toasted pitta.
Salad Are More Than Leaves Recipe by Elena SilcockHamlin, 20 pounds)
