Celebrated culinary writer Meera Sodha has introduced a novel approach to the beloved Greek salad, transforming it into a warm, roasted dish designed to bring deeper flavours to the summer table. Dispensing with the traditional raw preparation, Sodha's recipe bakes key ingredients like red onions, red and green peppers, and cherry tomatoes, alongside Kalamata olives, to achieve a sweeter, more concentrated taste profile.
The dish, which is prepared in an oven at 210C (190C fan), combines these roasted vegetables with orzo pasta, creating a substantial and satisfying meal. After an initial roasting period, the vegetables are brought together with red-wine vinegar, a further half-teaspoon of salt, and just-boiled water, before the orzo is added. A block of feta cheese is then placed centrally on top, and the entire mixture is covered with foil and baked until the pasta is cooked through.
A final five-minute bake without the foil allows the feta to achieve a light golden hue, adding to the dish's visual appeal and texture. The recipe concludes with a sprinkling of fresh dill and a drizzle of extra-virgin olive oil, ready to be served directly from the baking tray. This method, as Sodha notes, allows the oven to do much of the work, appealing to those who prefer a less hands-on approach to summer cooking.
Sodha's innovative take on the classic Mediterranean staple offers a comforting yet fresh option for meals, particularly during the warmer months when lighter, yet fulfilling, dishes are often sought. The combination of sweet, jammy vegetables, salty feta, and filling orzo provides a balanced and flavourful experience for diners.
The recipe caters for four people, with a preparation time of 15 minutes and a cooking time of 1 hour and 15 minutes, making it a manageable option for weeknight dinners or casual weekend entertaining.