Crunchy feta & tomato salad
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- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 4
A salad that really indulges Greek flavours and colours - perfect food for sunny days
| Nutrient | Unit |
|---|---|
| kcal | 201 |
| fat | 13g |
| saturates | 4g |
| carbs | 15g |
| sugars | 5g |
| fibre | 2g |
| protein | 7g |
| salt | 1.73g |
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
Method
- STEP 1
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.
- STEP 2
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.
Goes well with
Recipe from Good Food magazine, July 2006
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