Sweet Greek salad with spiced feta

  • Side
  • Serves 6
  • 45 minutes
Not yet rated

Fresh, healthy and delicious, Deena's sweet Greek salad recipe is a fantastic twist on an old classic, with the addition of sweet potato, toasted fennel seeds and cumin adding warmth and vibrancy to a traditional Greek salad recipe.

First published in 2015

My family and I all got involved in making this delicious salad, with my boy eagerly describing how the vegetables for it arrived in a massive box from a chap called Gary!

He washed the glossy ripe tomatoes and after a few impatient nibbles of the cucumber, he did a good job with that too. I have to admit, my husband did a darn good job with executing much of this salad including marinating the feta in the toasted spices. It’s a rarity, so I am cherishing this memory.




Spiced feta

Greek salad

  • 1/2 aubergine, cut into 1 inch cubes
  • 1 sweet potato, cut into 1 inch cubes
  • 100g of black olives, halved
  • 1 medium red onion, thinly sliced
  • 5 tomatoes, cut into large chunks
  • 1/2 cucumber, cut into bite sized chunks
  • 2 tsp dried oregano
  • 1/2 lemon, juice only
  • 4 tbsp of extra virgin olive oil, plus extra for roasting
  • salt


  • Microwave


Toast the fennel and cumin seeds for a minute or so on a dry pan until the aromas are released. Combine the seeds with the feta and 2 tablespoons of the olive oil in a bowl, making sure the feta is coated in the spiced oil. Place in the fridge for a couple of hours to marinate
Remove the excess water from the aubergine by salting the cubes lightly and resting them on kitchen paper to drain, then place in a bowl and cook in the microwave for 3 minutes
Preheat the oven to 200°C/gas mark 6
Place the sweet potatoes and aubergine on a baking tray and drizzle with a little of the olive oil. Roast in the oven for 35 minutes then allow to cool whilst you prepare the salad
Combine the olives, red onion, tomatoes, cucumber, oregano, lemon juice and extra virgin olive oil in a bowl, then mix in the marinated feta. Add the sweet potato and aubergine and toss it all together before serving with dips and bread

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork.

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