Greek Salad

hot and individual, as only Caitlin can do it

Eaten in one bite or two, the classic Greek salad combination of flavors is always a hit. This Greek salad recipe is amped up by the pairing of warm tomatoes and olives with cold crunchy cucumbers. Soft and salty Greek feta cheese is the kicker. Serve this with Greek Grilled Cheese for a great meal.

This Greek salad recipe is built for individual, appetizer proportions, but there’s no reason it cannot be expanded to a bowl full.

cooking information

• Yield: 25 Pieces
• Prep Time: 30 minutes
• Cooking Time: 10 minutes

all ingredients

• 1 Carton Cherry Tomatoes
• 1 Cup Pitted Kalamata Olives
• 2 Cucumbers
• 1/2 Cup Crumbled Feta
• 1 Cup Greek Dressing

recipe instruction

1. Preheat oven to 400 degrees. Toss the tomatoes and olives with 1/3 a cup of the Greek salad dressing and then drop on a cookie sheet pan. Bake for 30 minutes or until the tomatoes start to crack and wilt.

2. Slice your cucumber into ½ inch thick slices.

3. To assemble, place cucumber slice on the serving platter, then smear one roasted tomato on top, one olive, a few crumbles of feta on top, and then drizzle the whole plate with the extra Greek salad dressing.

cooking tips

• You can cook the tomatoes and olives 1 day in advance.
• You want the tomatoes and olives to be warm when you serve this so if you pre-cook them just hold them in a 200 degree oven until service.
• If you’d like to serve this recipe as one whole tossed salad (as opposed to individual bites), cube the cucumbers instead of slicing them, and toss all of the ingredients together just before service. Do not throw in all the dressing at the same time. Add what you like, to taste, a little at a time.