Vegetable salad with Feta Cubes

Ingredients (four servings):

  • 1 glass Bergland Feta Cubes in oil, approx. 5.29 oz (150g),or Feta Chunk Original/Reduced Fat
  • 21.16 oz (600g) tomatoes
  • 2 courgettes
  • 4 garlic cloves
  • 4 small red onions
  • 1.76 oz (50g) dark olives (without stone)
  • Some thyme twigs
  • 2 tbs. balsamic vinegar
  • 1 tsp. lemon juice
  • Salt
  • Pepper


  • Preheat the oven to 200° Celsius.
  • Give the Feta cubes in a sieve and drain, but collect the oil.
  • Quarter the tomatoes and cut the courgette into thin slices.
  • Peel the garlic cloves and chop them finely.
  • Then peel the red onions and quarter them.
  • Pluck the thyme leaves.
  • Now spread courgette, garlic and onions on a baking tray and sprinkle with 2 tbs. of the collected oil from the Feta cubes.
  • Roast in the preheated oven for approx. 10 minutes, occasionally turn the ingredients.
  • Then add tomatoes, olives and thyme leaves and roast for another 10 minutes until the vegetables are cooked.
  • Season with salt and pepper.
  • Place the cooked vegetables in a bowl and mix in the Feta cubes.
  • Add the remaining oil, some vinegar and lime juice and season with salt and pepper.