Oven Roasted Feta with Greek Salad by @simonauscher

35 min

4 servings

🧀

200 g

Feta

🫒

89 ml

Olive oil

🍁

15 ml

Maple syrup

🌿

0.3 g

Rosemary

🌿

0.3 g

Dried oregano

⚫

0.6 g

Black pepper

🍅

150 g

Cherry tomatoes

🥒

100 g

Cucumber

🧅

60 g

Red onion

🫒

75 g

Olives

🌿

15 g

Parsley

🌿

0.3 g

Mint

🌿

0.3 g

Oregano

🍶

30 ml

Vinegar

🧂

0.8 g

Salt

⚫

Pepper

  1. Preheat

    Preheat the oven to 200°C (400°F).

  2. Place
    • feta cheese

    Place the 200 g feta cheese block in the baking dish.

  3. Drizzle
    • feta cheese
    • olive oil

    Drizzle the feta with 2 tbsp olive oil and 1 tbsp maple syrup.

  4. Season
    • fresh rosemary
    • dried oregano
    • Feta

    Season the feta with rosemary, dried oregano, and two turns of black pepper.

  5. Roast
    • feta cheese

    Roast the feta for 20 minutes until warm, soft, and lightly golden at the edges.

  6. Chop
    • cucumber
    • red onion
    • fresh parsley

    Chop the cucumber, red onion, parsley, mint, and fresh oregano on the cutting board.

  7. Halve
    • cherry tomatoes
    • cucumber
    • red onion

    Halve the cherry tomatoes and add them to the mixing bowl with the chopped vegetables, herbs, and olives.

  8. Pour
    • vinegar
    • olive oil

    Pour 2 tbsp vinegar and 4 tbsp olive oil over the salad.

  9. Season
    • salt

    Season the salad with salt and black pepper, then toss until evenly coated.

  10. Serve
    • feta cheese
    • cherry tomatoes
    • cucumber

    Serve the roasted feta alongside or over the dressed Greek salad.

Oven Roasted Feta with Greek Salad by @simonauscher

35 min

4 servings

🧀

200 g

Feta

🫒

89 ml

Olive oil

🍁

15 ml

Maple syrup

🌿

0.3 g

Rosemary

🌿

0.3 g

Dried oregano

⚫

0.6 g

Black pepper

🍅

150 g

Cherry tomatoes

🥒

100 g

Cucumber

🧅

60 g

Red onion

🫒

75 g

Olives

🌿

15 g

Parsley

🌿

0.3 g

Mint

🌿

0.3 g

Oregano

🍶

30 ml

Vinegar

🧂

0.8 g

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/10

    Preheat the oven to 200°C (400°F).

  2. Step 2/10

    Place the 200 g feta cheese block in the baking dish.

    🧀feta cheese
    🍳baking dish

  3. Step 3/10

    Drizzle the feta with 2 tbsp olive oil and 1 tbsp maple syrup.

    🧀feta cheese
    🫒olive oil
    🍁maple syrup
    🍳baking dish
    🥄measuring spoon

  4. Step 4/10

    Season the feta with rosemary, dried oregano, and two turns of black pepper.

    🌿fresh rosemary
    🌿dried oregano
    ⚫black pepper
    🍳baking dish
    ⚙️pepper mill

  5. Step 5/10

    Roast the feta for 20 minutes until warm, soft, and lightly golden at the edges.

    🧀feta cheese
    🍳baking dish

  6. Step 6/10

    Chop the cucumber, red onion, parsley, mint, and fresh oregano on the cutting board.

    🥒cucumber
    🧅red onion
    🌿fresh parsley
    🌿fresh mint
    🌿fresh oregano
    🪵cutting board
    🔪chef's knife

  7. Step 7/10

    Halve the cherry tomatoes and add them to the mixing bowl with the chopped vegetables, herbs, and olives.

    🍅cherry tomatoes
    🥒cucumber
    🧅red onion
    🫒olives
    🌿fresh parsley
    🌿fresh mint
    🌿fresh oregano
    🪵cutting board
    🔪chef's knife
    🥣mixing bowl

  8. Step 8/10

    Pour 2 tbsp vinegar and 4 tbsp olive oil over the salad.

    🍶vinegar
    🫒olive oil
    🥣mixing bowl
    🥄measuring spoon

  9. Step 9/10

    Season the salad with salt and black pepper, then toss until evenly coated.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon
    ⚙️pepper mill

  10. Step 10/10

    Serve the roasted feta alongside or over the dressed Greek salad.

    🧀feta cheese
    🍅cherry tomatoes
    🥒cucumber
    🧅red onion
    🫒olives
    🍳baking dish
    🥣mixing bowl
    🥄spoon

Composition

Ingredients

Types

Oils, Sweeteners, Herbs, Spices, Vegetables, Condiments, Seasonings

Ingredients

Feta, Olive oil, Maple syrup, Rosemary, Dried oregano, Black pepper, Cherry tomatoes, Cucumber, Red onion, Olives, Parsley, Mint, Oregano, Vinegar, Salt, Pepper

Notes

Feta (one block), Olive oil (for the feta, for the salad), Rosemary (chopped), Black pepper (2 turns of the pepper mill), Red onion (chopped), Parsley (chopped), Mint (chopped), Oregano (chopped, for the salad), Salt (to taste), Pepper (to taste, for the salad)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate, Mediterranean diet

Calories

430 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 18g, Sugars: 11g, Fiber: 4g, Fat: 34g, Saturated fat: 10g

Nutritional Information

Minerals

Calcium: 340mg, Sodium: 780mg, Potassium: 410mg, Iron: 2.1mg

Vitamins

Vitamin C: 21mg, Vitamin A: 150µg, Vitamin K: 85µg, Folate: 48µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

baking dish, cutting board, chef's knife, mixing bowl, spoon, measuring spoon, pepper mill

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Summer, Lunch, Dinner, Weeknight meal, Outdoor dining

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Creamy, Soft, Juicy, Crisp, Tender

Flavors

Salty, Tangy, Herbaceous, Sweet, Savory, Fresh, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve immediately for best texture,Do not leave dairy-based leftovers out longer than 2 hours), fridge : 2 days (Store in an airtight container,Keep roasted feta and salad in separate containers when possible,Refrigerate at or below 4°C (40°F)), freezer : 0 min (Not recommended because cucumber, tomatoes, herbs, and feta lose texture after thawing)