Chopped Salad With Feta Cheese Recipes

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CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE



Chicken Chopped Mediterranean Salad with Feta Vinaigrette image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 precooked chicken breasts, diced
1 (10-ounce) bag romaine hearts
1 English cucumber, sliced
1 cup chopped kalamata olives
1/2 medium red onion, diced
1/2 cup red wine vinaigrette
1 teaspoon Greek seasoning (recommended: Spice Islands)
1/2 cup crumbled feta cheese, plus extra for garnish
3 Roma tomatoes, sliced, for garnish

Steps:

  • In a bowl large enough for tossing salad, add diced chicken breast.
  • Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
  • In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
  • Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.

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

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16

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

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 VEGGIE SALAD WITH WATERMELON AND FETA CHEESE



Chopped Veggie Salad with Watermelon and Feta Cheese image

Provided by Rozanne Gold

Categories     Salad     Breakfast     No-Cook     Picnic     Vegetarian     Quick & Easy     Yogurt     Low Cal     High Fiber     Dinner     Lunch     Feta     Watermelon     Spring     Summer     Healthy     Potluck     Bon Appétit

Number Of Ingredients 12

1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
2 green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt*
1 teaspoon dried oregano
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Steps:

  • Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.

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