Baked Greek Salad

A very simple salad, which looks more like it took more effort simply because its baked! I don’t love the sharpness of fresh tomatoes, but the husband loves Greek salad – this is a happy compromise. All you need is an ovenproof dish, and about 20 minutes to spare (really, only 5 minutes to assemble, and 15 to do other things while it bakes).

Adapted from this recipe on Smitten Kitchen. I left out the garlic and the minced onion, and increased the ratio of olives, simply because I love olives!

Baked Greek Salad

Tomatoes (I used plum tomatoes), halved: 1 cup
Black olives: 1 cup
Parsley, to taste
Feta cheese: 200g
For the dressing: a good glug of olive oil, dried oregano, and salt to taste

Preheat the oven to 200 degrees C. In a bowl, combine the halved tomatoes, olives, and chopped parsley. Add the olive oil and dried oregano. You won’t need more than a pinch of salt (since the feta is salty).

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Place the feta on the ovenproof dish, top with the tomato mixture. Pop into the oven for about 15 minutes. Serve with flatbreads.

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Prep time: 5 min; Cook time: 15 min. Adapted from Smitten Kitchen.
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