Warm Greek Salad

C.P Kurz wrote:

> There is another halfway nice quick entrées idea with feta that is so

> similar. Here the feta is cut into larger cubes, comes in

> a gratin dish with olive oil, the whole then ne quarter of an hour at

> 150-180 degrees Celsius, at the end dried kitchen herbs of Provence or there is also the variant “warm Greek salad” (pardon the pun): the ingredients for Greek salad (in any variation) briefly in the wok roast, ie. i.e. first garlic in the hot olive oil, then the firmer vegetables (peppers, onions, etc), then the soft vegetables (tomatoes) briefly roast, then the diced feta.

before it starts to melt, season, season with salt, drizzle balsamic vinegar over it and serve hot. With black sesame seeds wonderful as a winter salad.

Our tip: It’s best to use fresh herbs for extra flavor!

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