Baked Feta and Walnut Salad
 

Found this salad recipe on the Mediterrasian web site. The baked feta was delicious - I like feta but I don't usually love it. I didn't have any zucchini though, so I didn't make it exactly as given. But it is sooooo goood!

Baked feta and walnut salad

It is described as: "A rustic Greek-style salad with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a tangy lemon garlic dressing." I would think olives or chickpeas would make a great addition. Also tuna - we had ours with pan-grilled tuna steaks. Or even tofu, marinated first in the salad dressing, then grilled... YUM!

This one's a keeper. Even salad-shy hubby agreed.

ETA: I will post the actual recipe below - I saw that others have done it (wasn't sure about copyright, but I credited the source above)

Ingredients
2 teaspoons plus 4 tablespoons extra virgin olive oil (I'm sure I didn't use that much)
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
6 oz (180g) feta cheese—cut into small cubes
2/3 cup raw walnuts
1 clove garlic—crushed
3 tablespoons lemon juice
Pinch of sea salt
6 cups mixed salad leaves of your choice—washed and shaken dry
2 radishes—very thinly sliced
1 zucchini—very thinly sliced (I didn't have this :( so I left it out)

Preheat the oven to 180C/350F. Mix 2 teaspoons of olive oil with the dried oregano and black pepper in a bowl and toss through the cubed feta cheese to coat well. Arrange the feta cubes on a baking tray lined with non-stick baking paper. Bake in the oven for 10 minutes.

Place the walnuts on a separate baking tray and bake for the final 3 minutes of cooking, then roughly chop.

Place the remaining 4 tablespoons of olive oil, garlic, lemon juice and salt in a jar with a lid and shake to combine.

Place the salad leaves, radish slices and zucchini slices in a salad bowl and toss with half the dressing to coat. Scatter over the baked feta and walnuts and drizzle with the remaining dressing to serve.

This recipe sounds really good! Thanks for sharing it with us, Emma.