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Marinated Feta Salad Pitta

By OcadoLife
Light up lunchtime with a wallet-friendly Marinated Feta Salad Pitta from chef-owners of London’s Honey & Co, Sarit Packer and Itamar Srulovich: “Feta can be a bit divisive – too salty for some, too crumbly for others –…
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Time and servings

Total time
Servings
Prep time

Ingredients

9 total
  • 400g feta, diced into 2 cm cubes
  • 250g roasted peppers from a jar, drained and thinly sliced
  • 100g pitted kalamata olives, sliced
  • 60ml olive oil
  • 1 red chilli, deseeded and thinly sliced
  • 1 tbsp dried oregano
  • 50g basil, leaves picked and torn
  • 6 pitta breads, warmed and split open at the top
  • 2 gem lettuce, leaves separated and roughly torn

Method

2 steps

  1. Step 1

    In a large bowl, combine the feta, peppers and olives with the oil, chilli, oregano and basil. Mix well so that some cubes of feta break up and some stay whole. Cover and leave to marinate in the fridge for at least 1 hr. Remove from the fridge 15 mins before eating to take the chill off.

  2. Step 2

    Stuff the warm pittas with the feta mix and as much crunchy lettuce as you can fit. Serve immediately.