• In pursuit of freshness, flavour and elegant simplicity, Donna Hay’s latest cookbook is a culinary celebration

    Grilled feta Greek salad

    Serves: 2


    • 2 Lebanese cucumbers, sliced lengthways
    • 4 small vine-ripened tomatoes, halved
    • 1 cup (150g) pitted mixed olives
    • ½ red onion, thinly sliced
    • ¾ cup mint leaves
    • ¾ cup flat-leaf parsley leaves
    • 200g firm feta, thickly sliced
    • olive oil, for brushing
    • 2 tablespoons red wine vinegar
    • 2 tablespoons olive oil
    • 1 tablespoon honey
    • sea salt and cracked black pepper



    To make the dressing, whisk together the vinegar, oil, honey, salt and pepper. Divide the cucumber, tomato, olives, onion, mint and parsley between serving plates. Brush the feta with oil. Heat a non-stick frying pan over high heat. Cook the feta for 2 minutes each side or until golden. Place on top of the salad. Spoon the dressing over the salad to serve.