Post thumbnail for My Big Fat Warm Greek Salad
  • Serves 2
  • Level Easy
  • Prep Time 20 mins
  • Suitable for Vegetarians

My Big Fat Warm Greek Salad

This roast vegetable salad is a hybrid of  Greek salad and  Fattoush salad, which is a Middle Eastern bread salad, traditionally made with pita. This warm version uses cooked red onion, courgette and tomatoes which are gently tumbled together with crisped tortillas shards, fresh dill and a slab of oregano baked feta. Release your inner Greek!

Ingredients

  • 30g pitted black olives
  • 1 courgette
  • 1 tsp Italian dried oregano
  • 1 red onion
  • 1 tsp lemony sumac
  • 6 white tortilla wraps
  • 15g caper buds
  • 5g fresh dill
  • 200g traditional feta cheese
  • 1 tbsp red wine vinegar
  • 2 tomatoes
  • Olive oil

How to Make It

  1. Preheat the oven to 200oC. Add the tortillas to a baking tray. Drizzle them with olive oil and season them with a generous pinch of salt and pepper. Put the tray in the oven for 10-15 minutes or until they're golden and crispy.
  2. Meanwhile, peel and cut the red onions into wedges, then separate the wedges into petals. Top, tail and slide the courgette. Cut the tomatoes into wedges.
  3. Next, add the tomato wedges to a separate baking tray with the feta. Sprinkle the tomato and feta with the dried oregano and drizzle them both with olive oil. Put the tray in the oven for 8-10 minutes until the tomato and the feta are hot to touch.
  4. Heat a large, wide-based pan, with a matching lid, with a drizzle of olive oil over a high heat. Once hot, add the red onion petals with a pinch of salt and a small splash of water, cover with a lid and cook for 3-4 minutes or until they're beginning to soften.
  5. Once cook, add the sliced courgette to the onion and cook for 3 minutes, stirring occasionally, until lightly browned and cooked but retaining a slight bite.
  6. Meanwhile, chop the black olives and capers together roughly and add them to a large mixing bowl. Add the red wine vinegar and 2 tbsp olive oil with a generous pinch of salt and pepper and sugar – this is your Greek dressing. Pick the dill leaves from their stalks and tear them apart.
  7. Break the crispy tortillas shards into rough uneven pieces. Remove the warmed feta and tomato wedges from the oven and leave the feta to cool for 3-4 minutes to stop it from falling apart. Add the cooked courgette, onion, tortilla shards, tomato wedges and dill leaves to the Greek dressing and give everything a good mix.
  8. Serve the baked feta over the warm Greek salad. Garnish with sumac and enjoy!