Baked Greek salad

We’ve taken this classic and broken a few rules, take our word for it – IT’S RIDICULOUSLY GOOD!

Less than 1 hour

Serves 4-6


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  • 1 punnet (200g) cherry tomatoes  
  • 1 packet (180g) kalamata olives  
  • 1 red onion, sliced 
  • green pepper, deseeded and sliced 
  • 2 baby marrows, cut into ribbons 
  • Glug of olive oil  
  • ¼ punnet (5g) fresh origanum, roughly chopped 
  • Salt and milled pepper 
  • 2 cups (500ml) cooked couscous or bulgur wheat  
  • 2 Tbsp (30ml) red wine vinegar  
  • Juice (60ml) and grated peel of 1 lemon  


For serving:  

  • 4-6 discs feta cheese 
  • 6 snacking cucumbers, cut in half at an angle 
  • PnP lite Greek dressing   



  1. Preheat oven to 180°C. 
  2. Combine tomatoes, olives, onion, green pepper and baby marrows.  
  3. Toss with olive oil, origanum, and season.  
  4. Spread evenly on a baking tray and bake for 15-20 minutes until just tender.  
  5. Combine couscous or bulgur wheat, red wine vinegar, lemon juice and peel and toss through baked veggies.  
  6. Return to oven for another 10 minutes.  
  7. Top with feta cheese, cucumbers, and drizzle with dressing before serving.  






Browse more sides and salads recipes here.


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