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Baked feta and tomatoes with cucumber salad recipe

Baked feta and tomatoes with cucumber salad recipe

14 ratings

Try this baked feta for a delicious summer lunch al fresco. Creamy feta is drizzled with honey and baked until melting and golden on a rich tomato and roasted pepper sauce. Serve with a fresh cucumber salad and plenty of crunchy ciabatta to soak up all the juices. See method

  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 542 calories / serving

Ingredients

  • 3 x 200g packs low-fat feta
  • 3 x 250g packs Tesco Finest mixed baby tomatoes, halved
  • 4 roasted red peppers from a jar, drained and sliced
  • 3 garlic cloves, crushed
  • 4 tbsp olive oil
  • 5 sprigs fresh oregano, leaves picked
  • 2 tbsp honey
  • 1 red onion, finely sliced
  • 1 lemon, juiced
  • 1 cucumber, deseeded and roughly sliced
  • 100g pitted Kalamata olives
  • 200g baby spinach
  • 1 large loaf ciabatta
  • 30g fresh parsley, roughly chopped
  • 15g fresh mint, leaves roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2265kj
    542kcal     27%

  • Fat

    28g 40%

  • Saturates

    9g 43%

  • Sugars

    17g 19%

  • Salt

    4.4g 74%

of the reference intake
Carbohydrate 45.2g Protein 24.9g Fibre 6.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the blocks of feta in half so you have 6 smaller rectangles. Tip the tomatoes and peppers into an ovenproof dish, add the garlic and half the oil. Stir to combine, then scatter over the oregano and season with pepper.
  2. Lay the feta over the tomatoes and drizzle with the honey. Bake for 25-30 mins, until the tomatoes have begun to break down and the feta is golden.
  3. Meanwhile, add the onion to a salad bowl and pour over the lemon juice. Set aside for 10 mins.
  4. Add the cucumber, olives and spinach to the bowl. Pour over the remaining oil and season to taste.
  5. Warm the ciabatta through in the oven. Sprinkle half the parsley over the feta and add the rest to the salad, along with the mint. Toss to combine and serve alongside the feta and ciabatta.
See more Summer recipes

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