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Warm Stack of Greek Salad

What a great idea! These are bursting with fresh Mediterranean flavours like basil, feta cheese and olives and make a colourful, stylish starter.


  • For the salad

  • 6 beef tomatoes, or 12 –15 decent sized plum tomatoes

  • Handful fresh basil leaves

  • 450g Greek feta

  • salt and pepper

  • 18 large Kalamata black olives

  • Olive oil for griddling

  • Handful of flat-leaf parsley

  • For the pesto

  • 2 cloves garlic

  • Large handful picked and roughly chopped parsley

  • 30g pine nuts

  • 150ml Greek virgin olive oil

  • Salt and pepper

  • Juice of ½ lemon per serving


  • 1.

    Skin the tomatoes, by putting a cross on the bottom and plunging into boiling water for 20 seconds, then dropping into iced water, the skin will peel off. Then slice them to the thickness of a pound coin.

  • 2.

    For the pesto, blend the garlic and parsley together, then add the nuts and oil with the motor still running at this point taste and season.

  • 3.

    To assemble, you will need 6 x 100mm diameter serving rings, or 2 and repeat 3 times. Sit the rings on a baking tray. Next plonk a layer of tomato on the bottom. (If you’re using plum toms, make sure the base is well covered) Season and spoon a little pesto on top, a couple of basil leaves, then a layer of sliced feta. Add a little pesto and basil and so it goes on finishing with feta.

  • 4.

    Drizzle with a little olive oil and bake at 175oc for about 10-12 minutes to warm through. You can flash the top under a hot grill to brown it if you want.

  • 5.

    Serve with the olives arranged around the bottom, some more basil and a good drizzle of olive oil and the juice of ½ a lemon for each serving.

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