Herb Salad With Feta Cheese Recipes
HERB SALAD WITH FETA CHEESE
Rich flavors are best balanced with a touch of freshness, as in this tangy Mediterranean salad. Be sure to serve this dish immediately so that each flavor stands out more distinctly.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, make the dressing: Whisk together olive oil, lemon juice, and salt and pepper to taste. In a large bowl, combine the flat and curly-leaf parsley and the mint. Drizzle with dressing, and toss to combine. Garnish with cheese and olives. Serve immediately.
GREEK HERB SALAD WITH FETA
This light and refreshing Greek herb salad is made with crunchy romaine, fresh dill, scallions and feta. Serve with grilled chicken, salmon or with chickpeas to make a hearty vegetarian entrée salad.
Provided by Liz DellaCroce
Categories Salad Salad Dressing Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Place the romaine, scallions, feta and dill in a large bowl and toss well. Drizzle with lemon juice, olive oil and garlic. Toss well then season with salt and pepper to taste before serving.
Nutrition Facts : ServingSize 2 cups, Calories 162 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 328 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA
A delicious salad that works equally well warm or at room temperature.
Provided by Martha Rose Shulman
Categories appetizer
Time 40m
Yield Serves 6 generously
Number Of Ingredients 12
Steps:
- In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
- Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams
HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS
Provided by Bon Appétit Test Kitchen
Categories Salad Nut Appetizer Side Vegetarian Quick & Easy Low Cal Dinner Lunch Feta Pecan Bell Pepper Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.
HERB AND RADISH SALAD WITH FETA AND WALNUTS
This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
Provided by Samin Nosrat
Categories dinner, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
- Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
- In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
- Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
- Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 2 grams
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
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- Lentil Salad with Feta, Tomatoes, Cucumbers & Olives. This Mediterranean lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch.
- Watermelon, Cucumber & Feta Salad. Here's a healthy salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful.
- Radish, Herb & Feta Salad with Lemon Vinaigrette. Sorrel, a perennial herb common in French cooking, adds bright, lemony flavor to this healthy spring salad recipe.
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MEDITERRANEAN CHICKPEA SALAD WITH FETA - BOWL OF …
From bowlofdelicious.com
5/5 (15)Total Time 10 minsCategory SaladCalories 380 per serving
- In the bottom of a large bowl, add the diced onion (1/4 cup) and the vinegar. Let it sit for 5-10 minutes, as you prepare the other ingredients.
- Add the honey (1 tablespoon), kosher salt (1/2 teaspoon), black pepper (1/4 teaspoon), fresh herbs (1/4 cup), chopped sun dried tomatoes (2 tablespoons), and olive oil (1/4 cup) to the onion and vinegar mixture. Stir or whisk until well-combined.
- Add the two cans of chickpeas (drained and rinsed, and as much water shaken off as possible), the sliced cucumber, and the crumbled feta (1/2 cup) to the bowl and toss to coat.
- Serve immediately or, for the best flavor, cover and allow to chill in the refrigerator for two hours to let the flavors marry (if you do this, you may want to leave the cucumber out until just before serving, as it may get soggy).
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