Warm and creamy baked feta makes every Greek salad better.
A punchy salad dressing of vinegar, oil, and herbs brings it all together in a brilliant way.
But we’ve taken the classic Greek salad and decided to step it up one notch.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Consider the warm feta the cherry on top.
Here’s a brief outline of the process; the full recipe is further below.
This is a great salad to prep ahead of time.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
The salad dressing can be stored in the refrigerator for up to a week.
When ready to eat, mix everything together, toss in the dressing while feta bakes.
If you want the salad to last a little longer, separate the vegetables and dressing.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Toss together the serving size you want just before eating, while the feta block bakes.
A crisp rose or a sauvignon blanc would also be a lovely addition.
you might also serve this with baked or grilled chicken, lamb burgers, or a greek potato salad.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
1/2cuppitted kalamata olives, plus 1 Tbsp.
brine from jar, divided
1 medium (12 oz.
containergrape tomatoes, halved (1 3/4 cups)
1 small (5 oz.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
)green bell pepper, cut into thin strips (about1 1/4cups)
1medium-size (8 oz.
Cut feta horizontally into 2 slabs.
Whisk vigorously until combined but not creamy, about 1 minute.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Top with cheese:
Top with warm feta, and serve.

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley

Credit:Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley