Grilled feta Greek salad

November 10, 2014 (Last Updated: January 11, 2019)

In pursuit of freshness, flavour and elegant simplicity, Donna Hay’s latest cookbook is a culinary celebration

Print Recipe

Grilled feta Greek salad

Serves: 2

Ingredients

  • 2 Lebanese cucumbers, sliced lengthways
  • 4 small vine-ripened tomatoes, halved
  • 1 cup (150g) pitted mixed olives
  • ½ red onion, thinly sliced
  • ¾ cup mint leaves
  • ¾ cup flat-leaf parsley leaves
  • 200g firm feta, thickly sliced
  • olive oil, for brushing
  • HONEY DRESSING
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • sea salt and cracked black pepper

Instructions

1

To make the dressing, whisk together the vinegar, oil, honey, salt and pepper. Divide the cucumber, tomato, olives, onion, mint and parsley between serving plates. Brush the feta with oil. Heat a non-stick frying pan over high heat. Cook the feta for 2 minutes each side or until golden. Place on top of the salad. Spoon the dressing over the salad to serve.

 

More From FHE:

November 10, 2014 (Last Updated: January 11, 2019) By
Send this to a friend