Baked Feta And Cucumber Salad With Cherry Tomatoes Recipe

Fusion cuisine

Baked Feta and Cucumber Salad with Cherry Tomatoes recipe

About this recipe

A delightful Jain-friendly dinner salad featuring baked feta, roasted cherry tomatoes, and fresh cucumber strips. Perfect for those seeking a flavorful yet simple solution.

Ingredients

  • 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
  • NaN Jay And Joy Organic Janis Feta Plant Based Cheese
  • 125G Florette Mixed Salad
  • 1 Piece Cucumber 1Pc
  • 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
  • - Tata Salt
  • 50G Pepper Black Ground BWFO
  • 30G La Nicchia Crunchy Capers, 30G

Instructions

  1. 1. Preheat the oven to 200°C (400°F).
  2. 2. Place cherry tomatoes on a baking tray, drizzle with olive oil, and roast in the oven for 15-20 minutes until softened and slightly caramelized.
  3. 3. While the tomatoes are roasting, chop the feta into small cubes and place them in a large salad bowl.
  4. 4. Add the salad leaves and capers to the bowl with the feta, mixing gently to combine.
  5. 5. Once the tomatoes are roasted and cooled slightly, add them to the salad bowl. Season with salt and pepper, drizzle with olive oil, and toss thoroughly.
  6. 6. Peel the cucumber into thin strips and arrange them on top of the salad for decoration.
  7. 7. Serve immediately as a refreshing and satisfying dinner option.