Greek-style salad with feta cheese

Name: Greek-style salad with feta cheese | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 220g Extra Special Sweet Aromatico Tomatoes; 2tbsp extra virgin olive oil; 2 Baby Gem lettuces, cut into quarters; 1 lemon, juiced; 100g Chosen by you Greek Feta, crumbled; ½ cucumber, deseeded and cut into 1cm chunks; 2 spring onions finely sliced; 100g Extra Special Kalamata & Halkidiki Pitted Olives with Red Chilli & Garlic, drained (or any large pitted olives); 2 red peppers, deseeded and cut into 1cm strips; 2tsp red wine vinegar; ½ tsp oregano; A few basil leaves, to garnish

This colourful Greek-style salad mixes tangy Feta sheep’s cheese with sweet tomatoes and seasoned olives

By Asda Good Living,8th February 2017

(21 votes)

Cook: 30 Mins

Serves: 4

Price: £1.45 per serving

Nutritional Information

Each 276g serving contains

Energy
831kj
199kcal

10%

Fat
15.5g

Med
22%

Saturates
5.0g

Med
25%

Sugars
6.3g

Med
7%

Salt
1.21g

Med
20%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
301kj/72kcal

Ingredients

220g Extra Special Sweet Aromatico Tomatoes

2tbsp extra virgin olive oil

2 Baby Gem lettuces, cut into quarters

1 lemon, juiced

100g Chosen by you Greek Feta, crumbled

½ cucumber, deseeded and cut into 1cm chunks

2 spring onions finely sliced

100g Extra Special Kalamata & Halkidiki Pitted Olives with Red Chilli & Garlic, drained (or any large pitted olives)

2 red peppers, deseeded and cut into 1cm strips

2tsp red wine vinegar

½ tsp oregano

A few basil leaves, to garnish

Method

Preheat the oven to 150C/130C Fan/ Gas 2. Put the tomatoes on a baking tray, drizzle with 1tsp of oil, season with black pepper, roast for 20 mins then gently pull off the vine.

Meanwhile, drizzle the lettuces with a little oil. Heat a griddle or frying pan over a high heat then sear until the outer leaves are crisp and lightly charred. Drizzle with the lemon juice.

Mix the roasted tomatoes with the feta, cucumber, spring onion, olives and red pepper.

Mix the remaining oil with the vinegar and oregano, drizzle over the salad and top with the basil leaves. Serve with the grilled lettuce.