A few weeks ago I discovered the delight of baked feta. I literally become addicted and made it three times in one week! I drizzle a round of feta with a bit of honey and olive oil and bake it in the oven for about 5 minutes, until it just starts to go a bit golden. It is seriously delicious and you can add it anything. Salads are the obvious choice, it you can add to any sort of grain (quinoa is a good choice) to make it more exciting and it definitely can pass off in some sort of cheese-based dessert. The whole salty-sweet combo is just too good!
One of my favourite ways to eat baked feta is in a Greek Salad inspired dish. It has all the usual suspects – tomatoes, cucumber, oregano – and it is such a great side on a summers day. I made it as a side for braaied (barbecued) peri-peri chicken, complementing the spicy chicken perfectly! The key to using such simple ingredients is to ensure they are top quality – good olive oil is essential, fresh oregano and ripe tomatoes. YUM!
To top it off, it is on the table in 5 minutes! You will never look at feta or a Greek salad the same ever again.
Tomato and Baked Feta Salad
- 2 tomatoes, thinly sliced
- 1 round of feta
- 1/4 cucumber, thinly sliced
- 1/2 onion, thinly sliced
- 1 lemon
- 2 Tbsp oregano
- 2 Tbsp parsley
- Olive oil (good quality)
- Salt and pepper
- Pre-heat the oven to 180 C
- Place the feta in a small baking tray and drizzle with a bit of honey (I normally use 1 tsp) and a olive oil
- Bake in the oven for about 5 minutes
- While it is baking, place the tomatoes, cucumber, onion and herbs on a large plate
- When the feta is done, take out the oven and let it cool for a minute or two. It will be very soft when it comes out and as it cools it will slowly become harder
- Break into pieces (use a knife or fork because it will probably still be quite hot) and add to salad
- Season with salt and pepper
- Drizzle some olive oil and squeeze the juice of 1 lemon over the top (if it is a big lemon add half a lemon)