Baked feta Greek salad with figs
Jammy, salty feta gives sweetness and depth to this updated classic.
Serves 4 • Prep 15 mins • Cook 20 mins
250g feta
1tbsp fig conserve
2tbsp extra virgin olive oil
½tsp chilli flakes
Sprigs of fresh oregano or 1tsp oregano
400g mixed tomatoes, chopped
½ cucumber, deseeded and sliced into half-moons
½ red onion, thinly sliced
Small bunch basil, finely chopped, plus extra to serve
2-4 pitta breads, roughly torn
150g Kalamata olives, sliced in half
2-4 figs, quartered
For the dressing:
3tbsp extra virgin olive oil
1tbsp balsamic vinegar
Heat the oven 180C Fan/Gas 6. Line a medium size baking tray with foil and put the whole feta block
