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Friday 21 August 2026

Last cooked 09:01


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Ceuta Square Salad

Based on:

TypeSalad

Serves4 people

DateAugust 21, 2026

A round bowl with feta tents, tomato migrants, and olive fences—Ceuta’s shelter square on your table.

A warm salad in a round bowl, echoing the Ceuta square with feta tents, surrounded by a colorful parade of vegetables. Cherry tomatoes (migrants) and grilled pepper strips (tarps) lie among the 'tents.' Edible olive fences mark the edge, just like the news image.

Ingredients

  • 400 g baby potatoes
  • 2 red bell peppers
  • 1 zucchini
  • 2 red onions
  • 200 g feta cheese
  • 200 g cherry tomatoes (red/yellow mix)
  • 100 g pitted black olives
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp smoked paprika powder
  • 2 cloves garlic
  • Salt and pepper
  • 1 bunch flat-leaf parsley

Method

  1. Preheat the oven to 200°C.
  2. Cut the potatoes into quarters, peppers into strips, zucchini into half-moons, and onions into thin wedges.
  3. Mix potatoes, peppers, zucchini, and onion with 2 tbsp olive oil, paprika, salt, and pepper. Roast on a baking sheet for 25 minutes.
  4. Halve the cherry tomatoes. Cut feta into thick slices about 2 by 4 cm (tents).
  5. Mix 2 tbsp olive oil, vinegar, minced garlic, salt, and pepper for the dressing.
  6. Remove roasted vegetables from the oven and cool slightly. Toss with half the dressing and arrange in a large round bowl.
  7. Arrange feta slices as 'tents' in a ring in the center. Scatter cherry tomatoes around and between the feta (migrants).
  8. Drape grilled pepper strips over the feta as 'tarps.'
  9. Make a border of olives around the edge as a 'fence.'
  10. Sprinkle with chopped parsley and drizzle with the remaining dressing.

Serving notes

  • Serve warm so the feta stays soft like tent fabric.
  • Place the bowl in the center of the table as a square.
  • Serve with crusty bread for extra comfort.