I took one of the most summery recipes I could think of and gave it the snuggly treatment. Greek salad is all about the ripest summery tomatoes, the plumpest olives the creamiest feta, peppery olive oil and the tang of proper balsamic. It's greatness lies in its simplicity. But roast those ripe tomatoes until they blister and burst with flavour, and warm the plump olives to release their bitter oils, crumb the creamy feta and then fry it so it gets all gooey inside then pile it all on the plate and drizzle with the peppery olive oil and the splashy tang of the balsamic and you have a salad worthy of the name.
Ingredients:- 200g baby tomatoes
- ½ red onion, finely sliced
- ½ cup Mediterranean Delicacies Calamata-style olives, drained and pitted
- 4 x 25g slabs Mediterranean Delicacies feta, drained well
- or Greek Feta
- or Modified Cheese tub
- or Medium Fat Soft Cheese
- Olive oil
- 1 cup dried breadcrumbs, seasoned
- ½ cucumber, sliced
- 3 tbsp. balsamic vinegar
- 1 tbsp. Extra-virgin olive oil