Sufra Dayma: Greek Salad with Baked Feta Cheese By Moushira Abdel-Malek Serves 4-6 Ingredients: 350 gms hard Feta cheese (cubed) 1/2 tsp crushed garlic 1 large onion (quartered, thinly sliced) 4 medium tomatoes (cubed) 4 cucumbers (scrubbed, cubed, unpeeled) 1/2 bell pepper of each: green, red, yellow (diced) 200 gms pitted black olives (halved) 1 tbsp lemon juice 1 tbsp white vinegar Salt + pepper + oregano Extra virgin olive oil Method: Place Feta cubes in a baking dish. Sprinkle half quantity of garlic on top, then a pinch of oregano. Drizzle some olive oil and bake in a preheated oven of 200 degrees, for ten minutes. When cooled, gently transfer to a large serving salad bowl. Mix with all other vegetables and olives. In a top screw cover jar, mix lemon juice, vinegar, remaining garlic, salt (to taste), pepper and a pinch of oregano. Shake well to combine. Add olive oil and re-shake. Drizzle over salad and gently stir to mix. Serve with main meal.
