Alex Luck//Hearst Owned

Greek Salad Feta Traybake

Name: Greek Salad Feta Traybake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
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

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, yielding and delicately caramelised at the edges.

By The Good Housekeeping Cookery TeamPublished: 25 May 2021

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Try this simple veggie traybake that is ready in just 30 minutes. The flavours are perfect for a summer 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

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.