Marinated tomato salad with baked Feta and mint
https://www.coop.co.uk/recipes/marinated-tomato-salad-with-baked-feta-and-mint
This colourful dish is full of vibrant Mediterranean flavour
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Feeds
6
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 8g
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Ingredients
- 200g Co-op Irresistible Feta
- ½ tsp Co-op extra virgin olive oil
- ¼ tsp chilli flakes
- ¼ tsp dried mint
- ½ tsp Co-op clear honey
- 1 red onion, thinly sliced
- 2 tbsp Co-op red wine vinegar
- 750g tomatoes, halved or chopped (we used 3 types of Co-op Irresistible tomato: piccolo, vine and seasonal)
- 25g pack basil, leaves picked
- For the vinaigrette:
- 1 tbsp Co-op red wine vinegar
- 2 tbsp Co-op extra virgin olive oil
- 1 tsp Co-op tomato purée
- ¼ tsp dried oregano
- 1 tsp Co-op clear honey
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the block of Feta in an ovenproof dish, brush with the olive oil, then sprinkle with the chilli flakes and dried mint
- Drizzle over the honey, season and bake for 15 mins, until the edges are starting to brown
- Turn off the oven and leave the Feta there while you prepare the other ingredients
- Put the onion slices in a small bowl with the red wine vinegar, then leave to pickle for about 15 mins
- For the vinaigrette, put all the ingredients into a jam jar, or another container with a lid, and shake until well combined. Season to taste
- Mix the tomatoes, pickled onion, basil and vinaigrette, then put on a platter
- Top with the Feta to serve
