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