Greek Salad with Baked Feta and Basil Oil

James Martin adds oven-baked feta to a classic Greek salad for a new twist on an old favourite
By James Martin
Greek Salad with Baked Feta and Basil Oil
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 250 g feta cheese
  • 1 handfuls thyme
  • 175 ml olive oil
  • 4 beefsteak tomatoes
  • 1 cucumber, sliced
  • 24 drops black olives, pitted
  • 4 tbsp lemon juice
  • 1 pinches black pepper
  • 2 tbsp oregano
  • 4 tbsp basil-infused olive oil


1. Set the oven to 170C/gas 3. Cut the cheese into 125g pieces and place in an ovenproof dish. Scatter with the time, season and bake for 15 minutes. Remove from the oven and leave to cool.

2. Cut the tomatoes in half lengthways, cut out the core and cut each half into eight. Place the tomatoes in a large salad bowl and add the cucumber and olives.

3. Spoon over the remaining olive oil, lemon juice, salt and pepper to taste (remember that feta is salty though) and toss gently. Sprinkle the salad with fresh oregano and serve with the feta on top and the basil oil around the edge.

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