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 becomes tender and delicately caramelised at the edges.
A Greek salad is a top-tier salad (in our opinion anyway!) Sometimes we just 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 summery midweek meal.
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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
200 g mixed colour cherry tomatoes, larger ones halved
150 g 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
3 Tbsp. extra virgin olive oil, plus extra to drizzle
200 g block sheep's milk feta
1 1/2 Tbsp. balsamic vinegar
1 Tbsp. runny honey
Handful kalamata olives, pitted
Directions
Step 1Preheat 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.
Step 2Push 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.
Step 3Cook 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 diced cucumber once it has slightly cooled for a nice crunch.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
