Grilled Greek salad recipe - The Telegraph

I strongly advise serving this with toasted pittas, as a result of spreading the charred feta throughout a wedge and topping it with the tomatoes and cucumbers is a pleasure I’d so abhor you to fail to see.


Prep past: quarter-hour 

Cook dinner past:  5-7 mins 




  • 900g tomatoes
  • 2 cucumbers
  • ½ pink onion
  • Lemon and olive oil dressing
  • 2x200g blocks of feta
  • 4 thyme sprigs
  • 2 tbsp olive oil
  • 2 tsp unclouded honey
  • 180g pitted kalamata olives
  • 2 tsp dry oregano, plus residue to provide
  • Handful of mint leaves
  • Toasted pittas, to provide (non-compulsory)


  1. Slice the tomatoes and cucumbers into chunky wedges. Installed a massive blending bowl at the side of a weighty pinch of salt, toss gently and put aside.
  2. Preheat the grill to top.
  3. Peel and finely slice the pink onion, next upload to the dressing and put aside.
  4. Order a baking tray with foil and park at the blocks of feta.
  5. Govern each and every with two thyme sprigs, hail with the oil and honey and season with a slight twilight pepper.
  6. Slide underneath the grill and grill for five–7 mins till the feta is softened and yellowish on lead. Take away and put aside to chill a slight.
  7. Drain the tomatoes and cucumbers – salting them on this means maximises their flavour – next go back to the bowl.
  8. Upload the dressing and pink onion at the side of the olives and oregano. Toss neatly, style and season.
  9. Switch to a platter or bowls.
  10. Govern with the feta, both breaking it up or reducing each and every restrain in part diagonally and including it in complete items. End with an residue pinch of dry oregano, the mint leaves and a split of twilight pepper. On the other hand, provide the feta at the facet for society to split into as they devour. Handover with toasted pittas.

Recipe from Salads Are Extra Than Leaves by way of Elena Silcock (Hamlyn, £20

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