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My Big Fat Warm Greek Salad

My Big Fat Warm Greek Salad

Rating
4.5rating out of 5

(136 reviews from our customers)

Prep Time

20 min

Cuisine

Greek

This roast vegetable salad is a hybrid of Greek salad and Fattoush salad, which is a Middle Eastern bread salad, traditionally made with pita. This warm version uses cooked red onion, courgette and tomatoes which are gently tumbled together with crisped tortillas shards, fresh dill and a slab of oregano baked feta. Release your inner Greek!

Prep Time

20 min

Cuisine

Greek

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Tomato
2 tomatoes
Capers
15g caper buds
Pitted-black-olives
30g pitted black olives
White-wraps
6 white tortilla wraps †
Courgette
1 courgette
dried-oregano
1 tsp Italian dried oregano
Sumac
1 tsp lemony sumac
fresh-dill
5g fresh dill
Red-wine-vinegar
1 tbsp red wine vinegar †
Feta-cheese
200g Greek Feta Cheese Cypressa †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 tomato
  • 1 bag of capers (15g)
  • 1 bag of pitted black olives (30g)
  • 6 white tortilla wraps<span class="strong">†</span>
  • 1 courgette
  • 1 tsp dried oregano
  • 1 tsp ground sumac
  • 5g dill
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 770 kJ
184 kcal
2729 kJ
652 kcal
Fat
of which saturates
8.5 g
4.9 g
30 g
17.4 g
Carbohydrate
of which sugars
18.9 g
3.3 g
67 g
11.6 g
Fibre 2.2 g 7.8 g
Protein 7.5 g 26.5 g
Salt 1.19 g 4.22 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 tomato
tomato
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
6 white tortilla wraps
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, humectant (glycerol), sustainable palm oil, sugar, raising agents (disodium diphosphate, sodium bicarbonate), acidity regulator (citric acid), emulsifier (mono and di-glycerides of fatty acids), preservatives: (potassium sorbate, calcium propionate), salt, flavouring, flour treatment agent (l-cysteine hydrochloride)
1 courgette
courgette
1 tsp dried oregano
dried oregano
1 tsp ground sumac
ground sumac
5g dill
dill(100%)
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (gluten, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 My Big Fat Warm Greek Salad

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Add the tortillas to a baking tray 

Drizzle them with olive oil and season them with a generous pinch of salt and pepper

Put the tray in the oven for 10-15 min or until they're golden and crispy - these are your crispy tortillas

2 My Big Fat Warm Greek Salad

Meanwhile, peel and cut the red onion[s] into wedges, then separate the red onion wedges into 'petals'

Top, tail and slice the courgette[s]

Cut the tomatoes into wedges 

3 My Big Fat Warm Greek Salad

Meanwhile, add the tomato wedges to a separate baking tray with the feta

Sprinkle the tomato wedges and feta with the dried oregano and drizzle them both with olive oil

Put the tray in the oven for 8-10 min or until the tomato wedges and the feta are hot to touch

4 My Big Fat Warm Greek Salad

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a high heat

Once hot, add the red onion petals with a pinch of salt and a small splash of water, cover with a lid and cook for 3-4 min or until they're beginning to soften

5 My Big Fat Warm Greek Salad

Once done, add the sliced courgette to the red onion and cook for 3 min, stirring occasionally or until lightly browned and cooked but retaining a slight bite

6 My Big Fat Warm Greek Salad

Meanwhile, chop the black olives and capers together roughly and add them to a large mixing bowl

Add the red wine vinegar and 2 tbsp [4 tbsp] olive oil with a generous pinch of salt, pepper and sugar - this is your Greek dressing 

Pick the dill leaves from their stalks and tear them apart 

7 My Big Fat Warm Greek Salad

Break the crispy tortilla shards up into rough uneven pieces 

Remove the warmed feta and tomato wedges from the oven and leave the feta to cool for 3-4 min (this stops it falling apart)

Add the cooked courgette, onion, tortilla shards, tomato wedges and dill leaves  to the Greek dressing and give everything a good mix - this is your warm Greek salad

 

 

8

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Serve the baked feta over the warm Greek salad 

Garnish with the sumac

Enjoy! 

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