John Myers
Baked Feta with Tomato and Pepper Salad
The perfect baked feta with tomato and pepper salad recipe with a picture and simple step-by-step instructions.
- 200 g Feta cheese
- Clove of garlic
- 6 Stems Fresh thyme
- 5 tbsp Rapeseed oil
- 0,5 Baguette with olives
- 1 medium sized Red peppers
- 2 medium sized Tomatoes
- 1 small Onion red
- 2 tbsp Balsamic vinegar
- 2 tbsp Water
- Salt and pepper
- Sugar
- Halve the feta cheese horizontally and place in a baking dish (approx. 20 +15 cm). Preheat the oven to 200 degrees. Peel off the garlic clove and chop finely. Pluck the thyme leaves from the stalks, sprinkle with garlic on the feta cheese and drizzle with 2 tablespoons of rapeseed oil. Bake on the baking tray in the upper third in the hot oven for 15 minutes.
- Cut the baguette into slices and sprinkle with 1 tablespoon of rapeseed oil, place on the baking sheet in the oven for the last 8 minutes.
- Wash the paprika, cut in half, core and cut into strips. Peel the onion and cut into thin strips. Clean the tomatoes and cut into large pieces. Mix the balsamic vinegar, water, salt, pepper, sugar and 2 tablespoons rapeseed oil. Mix with peppers and tomatoes. Arrange the salad with feta and baguette on plates and serve.
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