Tomato and Baked Feta Salad

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

Serves 2

  • 2 tomatoes, thinly sliced
  • 1 round of feta
  • Honey
  • 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
  1. Pre-heat the oven to 180 C
  2. Place the feta in a small baking tray and drizzle with a bit of honey (I normally use 1 tsp) and a olive oil
  3. Bake in the oven for about 5 minutes
  4. While it is baking, place the tomatoes, cucumber, onion and herbs on a large plate
  5. 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
  6. Break into pieces (use a knife or fork because it will probably still be quite hot) and add to salad
  7. Season with salt and pepper
  8. Drizzle some olive oil and squeeze the juice of 1 lemon over the top (if it is a big lemon add half a lemon)

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