Feta and slow-roasted tomato salad

Name: Feta and slow-roasted tomato salad
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 8 plum tomatoes, halved lengthways; 2 tbsp olive oil; 200g baby courgettes, halved lengthways, or small courgettes, sliced on the diagonal; Half a cucumber, diced; 1 small red onion, thinly sliced; 130g jar mixed pitted Greek olives in oil, drained; 1 romaine lettuce, torn into pieces; 200g feta, broken into small chunks; For the dressing; 6 tbsp fruity extra-virgin olive oil; Juice of half a lemon; 2 tbsp torn fresh mint; 2 tbsp chopped fresh flatleaf parsley; 1 small garlic clove, crushed; Pinch of sugar

Easy
September 2006

Easy
September 2006

Serves 4
Takes 20 min to make and 1hr 30 min to 1 hr 45 min in the oven

A salad of intense summer flavours that’s suitable for veggies.

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 436kcals
Fat: 38.1g (11.1g saturated)
Protein: 11.9g
Carbohydrates: 11.9g (10.8g sugar)
Salt: 2.7g

Nutrition: per serving

Calories: 436kcals
Fat: 38.1g (11.1g saturated)
Protein: 11.9g
Carbohydrates: 11.9g (10.8g sugar)
Salt: 2.7g

Save recipe

Save

Save recipe Print

Rate

Ingredients

8 plum tomatoes, halved lengthways
2 tbsp olive oil
200g baby courgettes, halved lengthways, or small courgettes, sliced on the diagonal
Half a cucumber, diced
1 small red onion, thinly sliced
130g jar mixed pitted Greek olives in oil, drained
1 romaine lettuce, torn into pieces
200g feta, broken into small chunks

For the dressing

6 tbsp fruity extra-virgin olive oil
Juice of half a lemon
2 tbsp torn fresh mint
2 tbsp chopped fresh flatleaf parsley
1 small garlic clove, crushed
Pinch of sugar

Method

Preheat the oven to 240°C/fan220°C/gas 9. Line a baking sheet with baking paper and place the tomatoes on top, cut-side up. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and freshly ground black pepper. Roast for 15 minutes. Reduce the oven temperature to 150°C/fan130°C/gas 2 and roast for a further 1 and a quarter -1 and a half hours, until they have shrivelled in size and are lightly browned around the edges but still juicy in the centre. Set aside to cool.
Meanwhile, drizzle the remaining 1 tablespoon oil over the courgettes, season and cook on a hot griddle or frying pan for 2 minutes each side, until lightly charred. Set aside to cool. In a large salad bowl, mix together the courgettes, cucumber, onion, olives and salad leaves.
Whisk together the ingredients for the dressing, season well with salt and pepper and set aside.
Just before you’re ready to serve, add the feta and tomatoes to the salad, then gently toss with the salad dressing. Divide between 4 dinner plates to serve.

delicious. tips

If time is a little tight, look out for semi-dried or SunBlush tomatoes in your local supermarket or deli, and use instead of our slow-roasted tomatoes.

Fancy getting a copy in print?

Subscribe to our magazine