Greek Salad With Baked Feta Recipe

Transform your Greek salad experience with a simple twist: warm, creamy baked feta.

Traditionally, a Greek salad is a delightful mix of juicy tomatoes, crisp cucumbers, vibrant bell peppers, and sharp red onions, topped with briny olives and a sprinkle of feta. A zesty dressing of vinegar, oil, and herbs ties it all together, making it a refreshing dish that’s perfect year-round, especially when tomatoes are at their peak.

But imagine replacing that sprinkle of feta with slabs of warm, creamy baked feta. The contrast between the warm, creamy cheese and the fresh, crunchy vegetables is simply irresistible.

Learn how to create this elevated Greek salad with baked feta and impress everyone at your table with this new, mouthwatering twist on a classic favorite.

Greek Salad with Baked Feta Photo By: Southern Living

Greek Salad With Baked Feta Recipe

Recipe from Southern Living

Ingredients

• 1 (8 oz.) block feta cheese in brine, drained

• 1/4 cup olive oil, plus 1 Tbsp., divided

• 1/2 tsp. dried oregano, divided

• 1 Tbsp. red wine vinegar

• 1/4 tsp. Dijon mustard

• 1/2 tsp. kosher salt

• 1/4 tsp. black pepper

• 1 small garlic clove, finely chopped (about 1/2 tsp.)

• 1/2 cup pitted kalamata olives, plus 1 Tbsp. brine from jar, divided

• 1 medium (12 oz.) English cucumber, halved lengthwise, seeded, and sliced into 1/4-in.-thick slices (about 2 cups)

• 1 (12-oz.) container grape tomatoes, halved (1 3/4 cups)

• 1 small (5 oz.) green bell pepper, cut into thin strips (about 1 1/4 cups)

• 1 medium-size (8 oz.) red onion, thinly sliced (about 1 cup)

Directions

1. Prepare feta cheese: Preheat oven to 400°F. Cut feta horizontally into 2 slabs. Place feta in a baking dish; coat both slabs with 1 tablespoon of the olive oil and sprinkle evenly with 1/4 teaspoon of the oregano.

2. Bake feta cheese: Bake in preheated oven until feta is warmed through and appears soft, about 10 minutes.

3. Make salad dressing: Meanwhile, combine vinegar, mustard, salt, pepper, garlic, 1 tablespoon olive brine, remaining 1/4 cup olive oil, and remaining 1/4 teaspoon dried oregano in a large bowl. Whisk vigorously until combined but not creamy, about 1 minute.

4. Add vegetables to dressing: Stir in cucumber, tomatoes, bell pepper, onion, and olives, and toss until thoroughly coated.

5. Top with cheese: Top with warm feta and serve.