Marinated tomato salad with baked Feta and mint
This colourful dish is full of vibrant Mediterranean flavour that celebrates locally grown tomatoes.
Serves 6 /
Prep 15 mins /
Cook 15 mins
Ingredients
750g local tomatoes, halved or chopped (we used 3 types of tomato: piccolo, vine and seasonal)
25g pack basil, leaves picked
200g Coop Irresistible Feta
½ tsp Coop extra virgin olive oil
¼ tsp chilli flakes
¼ tsp dried mint
½ tsp Coop clear honey
1 red onion, thinly sliced
2 tbsp Coop red wine vinegar
For the vinaigrette:
1 tbsp Coop red wine vinegar
2 tbsp Coop extra virgin olive oil
1 tsp Coop tomato purée
¼ tsp dried oregano
1 tsp Coop clear honey;
Method
1. Preheat the oven to 220°C/fan 200°C/Gas 72. 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
