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Roasted Greek Salad
Guarnición

Roasted Greek Salad

45 minPara 4Nutri-Score B€€
de @hungryhappens34 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • cherry tomatoes (halved)Frutas y verduras400 g
  • cucumber (cut into chunks)Frutas y verduras1 pieza
  • red onion (cut into wedges)Frutas y verduras1 pieza
  • bell pepper (cut into chunks)Frutas y verduras1 pieza
  • kalamata olives (pitted)Despensa80 g
  • feta cheese (in a block or crumbled)Lácteos200 g
  • olive oilDespensa45 ml
  • dried oreganoEspecias5 g
  • garlic (minced)Frutas y verduras2 piezas
  • lemon juice (freshly squeezed)Frutas y verduras30 ml
  • saltEspecias3 g
  • black pepper (ground)Especias1 g

por ración

Nutrición

208kcal

Carbohidratos
10 g
Proteínas
8 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Bol
  • Horno

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 200 °C.
    Paso 1

  2. Prepare the vegetables

    • Halve the cherry tomatoes and cut the cucumber and bell pepper into chunks.
    • Cut the red onion into wedges and pit the olives.
    Paso 2

  3. Season and roast

    • Spread the vegetables in a baking dish, drizzle with olive oil and season with oregano, salt and pepper.
    • Roast until the vegetables are tender and lightly charred.
    Paso 3

  4. Add the feta

    • Place the feta on top of the roasted vegetables and return to the oven until softened and golden at the edges.
    Paso 4

  5. Finish the salad

    • Whisk the lemon juice with the minced garlic and a little olive oil.
    • Drizzle over the warm salad, scatter with the olives and extra oregano and serve.
    Paso 5
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