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Author Notes: Somehow or other I never considered squash or sweet potatoes having a 'Greek edge' but I couldn't have been more wrong! This salad turned out to be a particularly delicious combo, taking the classic Greek Salad to new heights ... and ... the most deliciously-sweet tomatoes picked just 10 minutes before salad assembly from my neighbour's garden were the proverbial 'icing on the cake'! —Fiona Kirk
Serves 4 to 6
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 200 grams feta cheese
- 1 small aubergine
- 1 sweet potato or equivalent amount of butternut squash
- 1 medium red onion
- 1/2 cucumber
- 6 super-ripe medium-sized tomatoes
- 100 grams Greek black olives
- 6 fresh basil leaves
- juice of half a lemon
- Greek extra virgin olive oil
- Quickly toast all the seeds in a dry pan until they start to 'pop' then transfer them to a mortar and pestle or spice grinder and crush.
- In a bowl, mix a couple of tablespoons of extra virgin olive oil with the seeds, dice the feta into bite-sized cubes, add them to the mix, ensuring they are well-coated, cover the bowl and leave to marinate for as long as possible (overnight is good).
- Peel and cube the sweet potato or squash, coat well with extra virgin olive oil, a scattering of sea salt and plenty of freshly-ground black pepper, place on a baking tray, leaving space between each cube and roast in a pre-heated oven (220C) for around 30 minutes, turning occasionally until each cube is slightly crisp on the outside and still soft inside.
- Dice the aubergine, scatter on a non-stick baking tray, place below the sweet potato/squash and roast for around 15 minutes or until the dice are slightly brown around the edges - turn occasionally.
- Peel, de-seed and finely slice the cucumber, peel and very finely slice the red onion, roughly chop the tomatoes and shred the fresh basil leaves.
- To finish: place everything in a large bowl, add the lemon juice, a little more extra virgin olive oil (don't be stingy!) and mix well with your hands before serving.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper