Vegetable Salad With Feta Cheese Recipes

GRILLED VEGETABLE SALAD WITH FETA AND MINT

Grilled Vegetable Salad with Feta and Mint image

Provided by Ellie Krieger

Time 40m

Yield 4 servings, serving size: 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

Steps:

Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams

VEGETABLE SALAD WITH FETA CHEESE

Vegetable Salad With Feta Cheese image

This is a good sized salad -- if you add some leftover chicken it can also be a wonderful main dish salad. Recipe source: Bon Appetit (December 1986)

Provided by ellie_

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 garlic clove, halved
1 head lettuce, torn into bite sized pieces
3 tomatoes, quartered
1 cucumber, peeled and sliced
1 red onion, chopped
3 celery ribs, diced
1 green pepper, seeded and chopped
6 radishes, sliced
1 carrot, shredded
2 tablespoons parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb feta cheese, crumbled
12 -14 kalamata olives

Steps:

Rub inside of a large wooden salad bowl with cut garlic, discard garlic.
Add next 9 ingredients (lettuce - parsley) to bowl; toss.
In a jar combine next 6 ingredients (olive oil - pepper) and shake well to combine.
Pour dressing over salad and toss.
Add cheese and olives and toss again.

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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