Grilled Greek salad recipe

I strongly advise serving this with toasted pittas, because spreading the charred feta across a wedge and topping it with the tomatoes and cucumbers is a joy I’d so hate you to miss out on.

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, to serve (optional)

Method

1. Slice the tomatoes and cucumbers into chunky wedges. Put in a large mixing bowl along with a big pinch of salt, toss gently and set aside.
2. Preheat the grill to high.
3. Peel and finely slice the red onion, then add to the dressing and set aside.
4. Line a baking tray with foil and place on the blocks of feta.
5. Top each with two thyme sprigs, drizzle with the oil and honey and season with a little black pepper.
6. Slide under the grill and grill for 5–7 minutes until the feta is softened and golden on top. Remove and set aside to cool a little.
7. Drain the tomatoes and cucumbers – salting them in this way maximises their flavour – then return to the bowl.
8. Add the dressing and red onion along with the olives and oregano. Toss well, taste and season.
9. Transfer to a platter or bowls.
10. Top with the feta, either breaking it up or slicing each block in half diagonally and adding it in whole pieces. Finish with an extra pinch of dried oregano, the mint leaves and a crack of black pepper. Alternatively, serve the feta on the side for people to break into as they eat. Serve with toasted pittas.

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