Charred Greek Salad With Persian Feta & Mint Dressing
Recipe: #30188
August 23, 2018
Categories: Cheese, Feta, Orzo, Cucumber, Greek Grilling (Outdoor), Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 5 servings
Ingredients
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- FOR FETA & MINT DRESSING
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Nutritional
- Serving Size: 1 (371.6 g)
- Calories 174.9
- Total Fat - 8.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.8 mg
- Sodium - 223.3 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 4.7 g
- Sugars - 7.1 g
- Protein - 10.9 g
- Calcium - 338.2 mg
- Iron - 2.2 mg
- Vitamin C - 102.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the cumbers, tomatoes and lemon in a bowl and add the thyme, a drizzle of oil and a pinch of salt and toss well to coat.
Step 2
Heat a barbecue/grill or griddle pan until searing hot and add the cucumbers, tomatoes and lemon, cut-side down and char for 2 to 3 minutes, then remove and set aside to cool and set the lemon aside.
Step 3
When the cucumbers are cool enough to handle, cut them diagonally into thick slices and return them to the bowl and season.
Step 4
Bring a large pot of salted water to the boil and add the orzo (risoni) and cook for 10 minutes, until al dente and drain and refresh under cold, running water.
Step 5
To make the dressing, place the feta in a bowl and add the oil, fresh and dried mint, lemon juice and garlic and season with pepper and stir to break up the feta and create a chunky sauce.
Step 6
Combine, tomato, olives and parsley and add half the dressing and toss to combine and transfer to a serving plate, season and spoon over the remaining dressing and serve with the charred lemon on the side.
Tips
No special items needed.
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