Crunchy feta & tomato salad
A salad that really indulges Greek flavours and colours - perfect food for sunny days
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Plus cooling
- Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
- Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.
Per serving
201 kcalories, protein 7g, carbohydrate 15g, fat 13 g, saturated fat 4g, fibre 2g, sugar 5g, salt 1.73 g
Recipe from Good Food magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/1532/
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Ingredients
- ½ small ciabatta loaf
- 2 tbsp olive oil
- 4 tomatoes , roughly chopped
- ½ cucumber , roughly chopped
- handful pitted black olives
- 100g feta cheese
- handful fresh basil leaves
- splash balsamic vinegar
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Plus coolingIngredients
- ½ small ciabatta loaf
- 2 tbsp olive oil
- 4 tomatoes , roughly chopped
- ½ cucumber , roughly chopped
- handful pitted black olives
- 100g feta cheese
- handful fresh basil leaves
- splash balsamic vinegar
Per serving
201 kcalories, protein 7g, carbohydrate 15g, fat 13 g, saturated fat 4g, fibre 2g, sugar 5g, salt 1.73 g
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