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Charred bread & tomato salad with Persian feta


  • Lightly spray the tomatoes with oil, season and cook on a lightly oiled ridged grill.
  • When the tomatoes are almost ready, lightly spray the bread with oil and cook until slightly charred.
  • Then roughly chop the tomatoes and bread.
  • Place the onion, chillies, basil, balsamic, olive oil, seasonings and feta in a large bowl. Add the chopped tomatoes and bread, and gently toss, adding more oil if needed.
  • To serve, mound the salad on individual plates and garnish with a basil sprig.


  • 6 large ripe tomatoes, cored & thickly sliced
  • olive oil spray
  • sea salt & freshly ground pepper
  • 8 thick slices country-style bread
  • ½ red onion, finely sliced
  • 1-2 small red chillies, seeded & finely sliced
  • 12 fresh basil leaves, torn 
  • ¼ tspn balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • ½ cup crumbled Persian feta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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