Marinated Feta Salad Pitta
By OcadoLife
Published on 11 August 2025
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 – but it’s all about how you use it. In this tasty sandwich filler, we marinate it for at least an hour with loads of good stuff to mellow it out and add heaps of flavour.” The mix will keep well for up to four days in a covered container in the fridge, so it’s ready whenever you need a fun sandwich fix – just let it come up to room temp before serving. For another lunchtime hero from the Honey & Co team, search for Lemon, Cumin and Coriander Lentil Soup online.Time and servings
15 minsTotal time
6Servings
15 minsPrep time
Ingredients
- 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
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.Step 2
Stuff the warm pittas with the feta mix and as much crunchy lettuce as you can fit. Serve immediately.