Roasted Greek Salad
Our flame-cooked twist on a traditional greek salad is the perfect light and easy meal. Warm and cold meets rich and smoky – with tangy feta, creamy pine nuts and fresh roast vegetables. Serve as a moreish side or wholesome main.
Cast Iron Pan
Serves 4 as a side or 2 as a main.
100g (3.5oz) black olives, halved
Red pepper, sliced
Yellow pepper, sliced
100g (3.5oz) pine nuts
200g (7oz) feta, crumbled
Red onion, sliced
300g (10.6oz) cherry tomatoes
Rocket & baby spinach (or any greens you’d prefer)
1tbsp olive oil, plus extra for drizzling
Freshly ground black pepper
Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Place your cast iron pan with a little olive oil inside your oven to warm up.
Remove your warmed pan from the oven and add your peppers, onion, olives, cherry tomatoes and pine nuts. Place the pan back in the oven and cook for 3-5 minutes, making sure to turn the pan regularly to ensure an even cook.
Once the vegetables are nearly done, remove the pan and add the crumbled feta. Place the pan back in the oven and cook for another couple of minutes. Once browned to your liking – remove the pan and set aside to cool.
Serve the roasted ingredients tossed over a bed of fresh salad leaves. Finish with a drizzle of olive oil and a seasoning of black pepper. Serve immediately, perfect with a slice of crusty white bread.