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Ingredients
Serves: 4
Time: 20 minutes
- 150g feta cheese
- 100g Philadelphia cream cheese
- 200g Greek yoghurt
- 1 cucumber
- 75g black olives
- 2 large, ripe tomatoes
- 1 red onion
- 1 lemon
- Handful of fresh dill
- Handful of fresh mint
- 4 slices sourdough
- 2 tbsp za'atar
- Extra virgin olive oil
- Sea salt & freshly ground black pepper
Method
- For the salad, place the feta, greek yoghurt, Philadelphia and a drizzle of olive oil into the bowl of a food processor and blend until smooth and creamy. Pour out onto a serving platter. Taste and add some lemon zest if needed.
- Get a bowl, drizzle in a good glug of olive oil, the juice of ½ a lemon and add some seasoning, now slice up all your veggies for the salad and place into the bowl on top of the oil mixture.
- Place the sourdough on a board and drizzle over some olive oil over the slices and rub into the bread. Heat a griddle pan over a medium heat and cook the bread on each side for a couple of minutes until charred.
- Next, slice the toasted bread into chunks and toss in a bowl along with the za'atar and olive oil
- To assemble, mix the Greek salad together in the bowl and pile on top of the whipped feta, drizzling everything with some more extra virgin olive oil and tearing over a few more herbs. Season with salt and pepper and serve alongside the salad.
