Go to all recipes
Marinated tomato salad with baked Feta and mint

Marinated tomato salad with baked Feta and mint


This colourful dish is full of vibrant Mediterranean flavour

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    732kj 176kcal
  • Fat
    Med 18%
  • Saturates
    Med 25%
  • Sugar
    Low 7%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 8g


  • 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


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the block of Feta in an ovenproof dish, brush with the olive oil, then sprinkle with the chilli flakes and dried mint
  3. Drizzle over the honey, season and bake for 15 mins, until the edges are starting to brown
  4. Turn off the oven and leave the Feta there while you prepare the other ingredients
  5. Put the onion slices in a small bowl with the red wine vinegar, then leave to pickle for about 15 mins
  6. 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
  7. Mix the tomatoes, pickled onion, basil and vinaigrette, then put on a platter
  8. Top with the Feta to serve

Explore more recipes