GREEK FETA SALAD IN AN EDIBLE BREAD BOWL

⏲ Prep time ⏲ Cooking time Difficulty level Portions

1 h 15 min 15 min ★★★☆☆ 4

Ingredients

Bread Bowls

•            Strong white bread flour: 300 g

•            Warm water: 180 g

•            Dry yeast: 5 g

•            Sugar: 5 g

•            Salt: 5 g

•            Olive oil: 15 g

(If you prefer, you can use 4 small pre‑made bread rolls, hollowed out.)

Greek Salad

•            Cucumber, diced: 200 g

•            Tomatoes, diced: 250 g

•            Red onion, thinly sliced: 80 g

•            Green pepper, diced: 120 g

•            Kalamata olives: 80 g

•            Feta cheese, cubed: 180 g

Dressing

•            Olive oil: 40 g

•            Red wine vinegar: 15 g

•            Lemon juice: 10 g

•            Dried oregano: 2 g

•            Salt: 2 g

•            Black pepper: 1 g

Cooking instructions

1. Make the bread bowls

Mix flour, yeast, sugar, salt, water, and olive oil into a dough. Knead 8 minutes until smooth.

Let rise 45 minutes.

Divide into 4 balls and shape over the back of oven‑safe bowls or ramekins.

Bake at 200°C for 12–15 minutes until golden. Cool and remove from moulds.

2. Prepare the salad

Combine cucumber, tomatoes, onion, pepper, olives, and feta in a large bowl.

3. Make the dressing

Whisk olive oil, vinegar, lemon juice, oregano, salt, and pepper.

4. Assemble

Toss the salad with the dressing. Spoon into the bread bowls just before serving so they stay crisp.

Chef ’s Notes

•            Bread bowls can be made ahead and reheated lightly before serving.

•            Keep the salad cold and the bowls warm for a great contrast.

•            Add 20 g capers or fresh herbs (parsley, dill) for extra flavour.