Roasted Feta, Cucumber & Cherry Tomato Salad
Who knew that a block of feta could turn into a warm, delicious treat in just 10 minutes? The roasted feta sits perfectly on a bed of fresh cucumber, juicy cherry tomatoes, and bright lemony herbs. It’s salty, fresh, and just the right balance of warm and cool, like summer on a plate. Perfect for a light meal or as a side to your favourite grilled dishes.
Ingredients
- 1 block feta cheese about 200g
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 2 tbsp olive oil plus more for drizzling
- Freshly cracked black pepper
- Pinch chili flakes optional
- Zest of 1 lemon
- 1 tsp fresh lemon juice just a small squeeze
- Small handful fresh parsley roughly chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Place the feta block in a small baking dish. Drizzle with olive oil and season with black pepper and chili flakes (if using). Roast for 10 minutes, or until the feta is soft and golden.
- While the feta is roasting, toss the diced cucumber, cherry tomatoes, and parsley in a bowl. Add a drizzle of olive oil, lemon zest, and a squeeze of fresh lemon juice.
- Season to taste with a pinch of salt and cracked black pepper.
- Once the feta is ready, remove it from the oven and break it into chunks.
- Spoon the warm feta over the fresh veggie mixture.
- Drizzle with a little more olive oil, and serve warm or at room temperature with toasted pita.
Notes
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
