This roasted feta salad with peppers and tomatoes is absolutely delicious! There’s plenty of olive oil, garlic, herbs and some chilli flakes to add plenty of flavour, and the soft feta makes it perfect for serving in a pitta or sandwich!
The original version of this recipe was actually originally my mum’s. She’s served it at small-ish family barbecues and gatherings for years and years now! However, she hasn’t made it recently. In fact, I only discovered it when we were looking through her recipe scrapbook for inspiration.
It’s such a pretty and colourful recipe that I couldn’t believe we’d never made it together! After all, if there’s one thing I’m known for (apart from halloumi and risotto), it’s using an ample amount of garlic and herbs in my recipes!
She likes to serve this roasted feta salad as a little starter with pitta strips to get people nibbling before the main dishes are ready. After all, it’s so quick and easy to make! I figured that if it’s good with pitta strips then it must be good in a sandwich. It turns out I was right! The olive oil, garlic and herbs all soak into the bread to give it plenty of moisture even without any butter!
You could, of course, just eat it with a spoon (I won’t judge!). Nice crusty bread is always good, too! Or, for a super garlic-y meal, try serving it over this simple garlic and basil pasta – they’re a perfect fit for each other!
Roasted Feta Salad with Peppers & Tomatoes
This warm feta salad with garlic, herbs and olive oil is perfect for serving in sandwiches or pittas. It's comforting yet still healthy and light - plus, it's vegetarian-friendly, gluten-free and only takes around 20 minutes!
Ingredients
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 10 cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tbsp olive oil, split
- 4 cloves garlic, minced and split
- salt and pepper, to taste
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/8 tsp chilli flakes
- 200 grams (7 oz) feta, cut into small cubes
Instructions
- Preheat the oven to 200°C (390°F). Add the vegetables, half of the oil, half of the garlic and the salt and pepper to a baking dish and stir to combine and coat. Spread into an even layer and bake for 5 minutes.
- Top with feta cubes and the rest of the olive oil and garlic as well as the herbs and chilli flakes.
- Cover with tinfoil and bake for a further 10 minutes or until the feta is lightly golden. Serve immediately.
Notes
Serving suggestions:
- in sandwiches, wraps or pittas
- with a simple pasta dish like this
- with nice crusty bread
This salad can be reheated. Once cooled, cover and refrigerate for up to 3 days.
To reheat, either microwave it or place it in the oven and heat through until piping hot. Do not reheat it more than once.
Nutrition Information:
Yield: 2 Serving Size: 1/2 batchAmount Per Serving: Calories: 460Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 89mgSodium: 1075mgCarbohydrates: 22gFiber: 3gSugar: 13gProtein: 17g
All nutrition information is an estimate and may vary.
If you’re looking for more salad recipes, try these:
Or, for more cheesy Mediterranean recipes, try these:
For more quick, easy & cheap recipes for one or two people, make sure you get your free ebook here. Enjoy!
Post linked to #cookblogshare
This is lovely. I left out the chilli flakes, and probably left it in the oven for a bit too long after adding the feta, but then the cheese goes really gooey, and coats all the peppers! This will be one of my go to salads from now on! I think you could even throw in some stir fried protein of your choice to make it a meal rather than an accompanying dish.
Yet another winner from Crunch and Cream!
Adding some protein is a great idea! Gooey cheese is always a great and delicious thing – I’m so glad that you enjoyed it!
Feta and vegetables – yum! Great recipe for a more interesting lunch option.
thanks! It really is a little different – but still similar enough to all the flavours everyone knows and loves!
Ohh I love to see recipes that are handed down through the family. Thank you for linking this one to #CookBlogShare.
I’m so glad you like it! We might not have all that many family recipes, but the ones that we do have are super tasty!
I’ve never roasted feta before – I must try it!
Definitely! The tinfoil helps to stop it from browning (and burning) before it gets nice and gooey, although if you want it slightly browner after the cooking time then the fastest way to do it is to broil/grill it!
What a great variation on Greek salad. Your mom is one very creative lady.
She absolutely is! And since she’s a vegetarian salad (and cheese) lover, she’a great at coming up with new combos of ingredients! In fact, she’s probably the main taste-tester for recipes on this blog!
I really must try roasting feta, I never thought to do this but it sounds delicious!
it really is delicious! It goes so soft and melty, but still has some texture – perfect for serving on sandwiches!