Isle of Wight Tomatoes Ultimate Greek Salad

For the baked feta:

• 200g feta
• 2 tbsp honey
• 1 tbsp dried oregano
• 1 tbsp extra virgin olive oil

For the salad:

• 500g mixed colour Isle of Wight heritage tomatoes, sliced into bite-sized pieces
• 2 cucumbers, chopped into bite sized pieces
• 1 red onion, peeled and finely sliced
• 1 green pepper, deseeded and sliced into strips
• 100g pitted kalamata olives, halved
• 1 small bunch of mint

For the dressing:

• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Preheat the oven to 200°C. Place the feta in a small baking dish, then drizzle with 1 tablespoon of the honey, oregano, and olive oil.

Place in the oven for 15 – 20 minutes, until golden and soft. Meanwhile, assemble all the salad ingredients in a large bowl, tearing in the mint leaves.

Mix the dressing ingredients in a small bowl, pour over the salad, and toss together.

Top with the baked feta and drizzle with the final tablespoon of honey.