Easter Mediterranean Salad

How to make an Easter Mediterranean Salad.


  • 2 pitta breads
  • 200g mixed cherry tomatoes
  • 2 red onions, cut into wedges
  • 100g pitted kalamata olives
  • 6 tomatoes, halved
  • 20g fresh mint leaves
  • 1 crushed garlic clove
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 6 tbsp olive oil
  • 1 pack halloumi, sliced


  1. Pre-heat the oven to 200C/gas 6.
  2. Slice the pitta breads in half so that they are 1 layer then cut into smaller wedges.
  3. Mix 2 tbsp olive oil with the dried oregano and brush both sides of the pitta bread.
  4. Cook for 10 minutes until crisp, then transfer to a wire rack to cool.
  5. On the same baking tray, place the onion wedges and drizzle with 1/2 tbsp olive oil.
  6. Cook for 10 minutes, then add the tomatoes, olives, another 1/2 tbsp olive oil, season with salt and pepper and cook for another 10 minutes.
  7. Make the mint dressing by blitzing the mint, garlic and red wine vinegar with 2 tbsp olive oil.
  8. Meanwhile, brush both sides of the halloumi with the remaining oil.
  9. Heat a frying pan and cook the halloumi for a minute or so on each side until golden.
  10. Transfer the roasted onion, tomatoes and olives to a serving platter.
  11. Scatter over the pitta bread and halloumi and drizzle over the mint dressing.
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