Tomato, feta & pita salad

Cooking Salads Tomato, feta & pita salad

Combine all your Greek favourites into one tasty salad.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Add the pita strips and cook for 1 minute each side or until golden brown and crisp. Transfer to a plate lined with paper towel.
  2. Divide tomato among serving plates. Season with salt and pepper. Sprinkle with green shallot, olives and feta.
  3. Combine the remaining oil, vinegar, oregano and garlic in a screw-top jar and shake until well combined. Drizzle salad with dressing and top with pita strips. Season with pepper and serve immediately.

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80ml extra virgin olive oil
4 rounds pita bread, cut into 2cm-thick strips
4 medium vine-ripened tomatoes, cut into 1cm-thick slices
Salt & freshly ground black pepper
4 green shallots, ends trimmed, thinly sliced
100g pitted kalamata olives, halved
150g Greek feta, crumbled
1 tbsp red wine vinegar
1 tbsp small fresh oregano leaves
1 garlic clove, crushed

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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