Chopped Salad With Crumbled Feta Recipes

CHOPPED SALAD WITH FETA CHEESE

Chopped Salad with Feta Cheese image

The ingredients for this colorful salad can be prepared in advance and stored in separate containers, leaving only the arrangement for the last minute.

Provided by Martha Stewart

Number Of Ingredients 16

Ingredients

2 heads Bibb lettuce or 1 head Boston lettuce, shredded
2 large carrots, cut into matchstick-size pieces
1 yellow and 1 red pepper, cut into matchstick-size pieces
3 beets, cooked, peeled, and cut into matchstick-size pieces (optional)
1 cucumber, peeled, seeded, and coarsely chopped
1 ripe tomato, cut into 1/2-inch chunks
4 radishes, sliced paper thin
1 head radicchio, shredded
2 heads Belgian endive, sliced
1/4 pound feta cheese, crumbled
1 tablespoon Dijon mustard
1/4 cup red-wine vinegar
Salt and freshly ground pepper
3/4 cup extra-virgin olive oil
Chopped flat-leaf parsley, for garnish
Watercress or mache leaves, for garnish

Steps:

Scatter shredded lettuce on a serving platter. Arrange vegetables, radicchio, endive, and cheese in separate rows on top of lettuce.
Whisk together mustard, vinegar, salt, and pepper. Slowly whisk in olive oil. Drizzle dressing over salad, sprinkle with parsley and watercress or mache leaves, add more pepper, and serve.

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO

Chopped Salad With Chickpeas, Feta and Avocado image

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Provided by Lidey Heuck

Categories dinner, lunch, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Steps:

Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES

Chopped Vegetable Salad with Feta and Olives image

Categories Salad Olive Onion Tomato Appetizer Side No-Cook Picnic Feta Summer Potluck Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

Steps:

Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

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