Warm Greek Salad

I took one of the most summery recipes I could think of and gave it the snuggly treatment. Greek salad is all about the ripest summery tomatoes, the plumpest olives the creamiest feta, peppery olive oil and the tang of proper balsamic. It's greatness lies in its simplicity. But roast those ripe tomatoes until they blister and burst with flavour, and warm the plump olives to release their bitter oils, crumb the creamy feta and then fry it so it gets all gooey inside then pile it all on the plate and drizzle with the peppery olive oil and the splashy tang of the balsamic and you have a salad worthy of the name.

Method: Preheat the oven to 180C. Place the baby tomatoes, red onion and olives on a baking tray, drizzle with olive oil and roast lightly until blistered but not completely soft. They should still keep their shape. Dip the feta slabs in a little olive oil then in breadcrumbs. Heat a little olive oil in a pan and saute the feta over high heat until golden and just soft. Remove from the pan and arrange on a plate. Top with the tomatoes, olives, onion and cucumber slices. Dress with the balsamic vinegar and oil. Serve with grilled lamb chops, chicken breasts or as is.