Salad paninis

Recipe from: 2 july 2010

Ingredients 10
Servings 2
Time 10 mins


  • 1
    packet olive mini paninis
  • 1
    pack mixed salad leaves
  • 2
    tomatoes (sliced thinly)
  • 1
    english cucumber
  • Slices of avacado (squirt lightly with lemon juice to prevent discolouration)
  • Marinated olives
  • 1
    onion slices into rings
  • 1
    block danish feta cheese
  • Mixed seeds or dukka
  • A good quality infused olive oil


20 mins
Slice the paninis in half and trim them to make a neat rectangle.

Run a clove of garlic over the bread spread some garlic butter and toast until nicley browned.

Layer with the lettuce leaves, tomatoe, cucumber, avo and olives.

Brown the onion rings in a hot pan with a touch of olive oil before layering on the panini.

Using a sharp knife slice the feta cheese to fit the top of the salad.

Sprinkle on your choice of herbs and seeds.

Just before serving drizzle on the olive oil.


For the base you can use toasted pitas, roghni naan or even cracker bread.

Be creative and use any variety of salad variations that suit your fancy.

To marinate olives:

Remove the pits and marinate with a generous quantity of olive oil, fresh slices garlic and fresh thyme.

Store in a sterilised bottle and use as required (or you can just buy it from your local deli)

Ramadhaan Ideas:

Do all the slicing and chopping before hand and assemble just before iftaar for a healthier alternative to all the frys.

You can also serve as a meal by combining with grilled fish or chicken fillets.

Toast a pita top with a dollop of thick greek youghurt and cucumbers.

Finish of with lots of sliced dates, almonds and a drizzle of honey (this can be especially cooling after fasting).

For more of Slices of Kiwi's recipes click here...


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