Baked Feta Greek Salad with Paprika Pitta Chips
Try this Baked Feta Greek Salad with Paprika Pitta Chips recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/2 red onion thinly sliced
- 1 tbsp fresh thyme leaves
- 1 garlic clove thinly sliced
- 1 x 200g pack feta
- 1 red chilli diseeded and finely chopped or 1 tsp red ch
- 3 white pittas torn into pieces
- 1/2 tsp smoked paprika (i use 1)
- 1/2 cucumber, halved lengthways deseeded and roughly chopped
- 1 green pepper deseeded and sliced
- 1/2 x 325g pack baby plum tomatoes halved
- 1/2 x 290g jar pitted kalamata olives drained
- Carbohydrate 1.56662195697297 g
- Cholesterol 0 mg
- Fat 3.41164250144729 g
- Fiber 0.371250005687659 g
- Protein 0.198360000045682 g
- Saturated Fat 0.477922000200214 g
- Serving Size 1 1 Serving (24g)
- Sodium 0.986671810883789 mg
- Sugar 1.19537195128531 g
- Trans Fat 0.100957500043118 g
- Calories 38 calories
Preheat the oven to gas mark 6.To make the chips, put the torn pittas on a baking tray and drizzle with the oil. Scatter with paprika and bake for 15 minutes until crisp and golden.Put the feta in a small ovenproof dish. Scatter over the thyme, chilli and garlic, then drizzle with the oil. Bake for 10 minutes.Toss the salad ingredients in a bowl, then top with the feta and serve with pitta chips.
