One taste of this Greek salad traybake recipe and you'll be hooked
Bring a taste of holiday sunshine to your kitchen with this traybake inspired by the flavours of a Greek salad. Unlike most cheeses, feta doesn’t go gooey when baked, instead it goes tender and gets delicately caramelised at the edges.
A Greek salad is a top-tier salad. One we love to make as a main side, a side dish and just when we want a taste of holidays in our home which is why we developed this simple veggie traybake recipe that is ready in only 30 minutes. The flavours are perfect for a summer midweek meal!
Advertisement - Continue Reading Below
Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
633
Ingredients
1
small red onion, cut into 12 wedges
200g
mixed colour cherry tomatoes, larger ones halved
150g
mixed colour baby peppers, halved and deseeded
1
large bread roll, torn into chunks, we used ciabatta
1
garlic clove
Large handful of basil leaves, torn, plus extra to garnish
3Tbsp.
extra virgin olive oil, plus extra to drizzle
200g
block sheep's milk feta
11/2Tbsp.
balsamic vinegar
1Tbsp.
runny honey
Handful kalamata olives, pitted
Directions
1 Preheat oven to 200°C (180°C fan) mark 6. Put the onion, tomatoes, peppers and bread into a medium ovenproof dish or shallow roasting tin. Add the crushed garlic, basil and some seasoning, then drizzle with the olive oil and toss gently to coat.
2 Push everything to the edges of the dish or tin and put the feta in the middle. Drizzle with the balsamic vinegar and honey and sprinkle over the olives.
3 Cook in the oven for 20min, until the tomatoes and peppers are tender and the feta has softened slightly to the touch. Finish with more basil leaves and an extra drizzle of olive oil and serve.
GH TIPS:
This makes great leftovers! Serve with a side of fluffed up couscous and individually portion out for lunches the next day.
Don't like kalamata olives? Omit or use whatever you fancy! Capers are great in this too.
To add freshness, you can add in fresh cucumber once it has slightly cooled for a nice crunch.
If warm baked feta is something you love, you'll want to try our viral baked feta pasta recipe - it's insanely delicious.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
