Rustic Sourdough Salad With Feta Food

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RUSTIC SOURDOUGH SALAD WITH FETA



Rustic Sourdough Salad With Feta image

Any Feta Lover would enjoy the taste of this salad !! With all the different varieties of Feta -you can change the taste of your whole salad!You don't even have to use mixed greens I prefer the Spinach greens myself! To make this recipe quicker & easier I buy my dressing & also with the varieties of dressings you can change the whole flavor!Meat or no meat also your choice......I have changed this recipe around so many different ways ..I'm not to sure of the original one -- TRY THIS:

Provided by Poker

Categories     Greens

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/3 lb of day old sourdough bread (even used Pita) or 1/3 lb your choice bread, torn into chunks (even used Pita)
3 large ripe grape tomatoes
1 seedless cucumber, cut into 1/2 inch chunks
8 cups of your favorite greens
3/4 cup of thinly sliced red onion ring, cut in half
1 (6 ounce) package crumbled feta cheese (garlic & herb or your choice)
1/3 cup of your favorite olives (your choice) or 1/3 cup sweet pepper, cut in half lengthwise (your choice)
meat, if desired
1/8 cup Italian salad dressing (or your favorite)

Steps:

  • PLACE: bread chunks in bottom of salad bowl.
  • Top with greens.
  • TOSS: tomatoes, cucumber, onion, cheese and olives.
  • Place over greens.
  • Refrigerate.
  • POUR: dressing over salad just before serving;toss lightly.
  • MAKES: 6 to 8 servings PREP TIME: 20 min plus refrigerating time.

Nutrition Facts : Calories 184.7, Fat 9.4, SaturatedFat 5, Cholesterol 26.8, Sodium 636.1, Carbohydrate 18.6, Fiber 1.4, Sugar 3.1, Protein 7

WARM MUSHROOM SALAD WITH FETA



Warm Mushroom Salad With Feta image

Make and share this Warm Mushroom Salad With Feta recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
8 ounces mushrooms, halved
1 garlic clove, crushed
2 tablespoons fresh thyme, chopped
1/2 lemon, juice of
salt & freshly ground black pepper
1 romaine lettuce, shredded
6 ounces cherry tomatoes, halved
1/2 cucumber, deseeded and diced
1 red onion, chopped
3 ounces black olives
4 ounces feta cheese, crumbled

Steps:

  • Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
  • Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
  • Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
  • Toss to mix and serve with crusty bread.

Nutrition Facts : Calories 284.4, Fat 20, SaturatedFat 6.4, Cholesterol 26.8, Sodium 551.3, Carbohydrate 20.9, Fiber 8.7, Sugar 8.7, Protein 10.8

AMAZING WATERMELON GREEK SALAD WITH FETA



Amazing Watermelon Greek Salad With Feta image

This refreshing salad will surprise you and your guests with how well the flavours work together. At first, it might seem strange, but one taste and you will be hooked. The cool, crunchy watermelon is the perfect base for the pungent, greek flavours - it's a perfect balance of savoury and sweet. A similar salad was served to me at a cafe a few years back. I had always remembered it and finally decided to try to recreate it. This is about as close to the original I could get. :) ***note*** Feel free to experiment with flavours. Try adding in some fresh basil OR fresh mint in place of the balsamic vinegar. Or leave out the vinegar altogether.

Provided by grumblebee

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup red onion, thinly sliced
1 tablespoon fresh lime juice
6 cups seedless watermelon, cubed
3/4 cup feta cheese, cubed (or crumbled)
1/2 cup black olives, pitted and halved (or use sliced ripe olives)
2 tablespoons extra virgin olive oil
balsamic vinegar, to taste
fresh parsley, chopped, to garnish

Steps:

  • In a small bowl, cover the onion slices with the lime juice. The acid in the lime juice will help to mellow the onion a bit.
  • In a large salad bowl, combine the watermelon, feta, olives, and onions (without the lime juice, but save the juice for the vinegrette) Set aside.
  • Wisk together the reserved lime juice, olive oil and as much balsamic vinegar to suit your taste and preferences. Keep in mind there is quite a bit of flavour in the salad from the feta and olives so just 1 or 2 tbsp usually does the trick.
  • Pour vinegrette over melon mixture and toss. Garnish with freshly chopped parsley.

WATERMELON SALAD WITH FETA



Watermelon Salad with Feta image

Make and share this Watermelon Salad with Feta recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon harissa or 1/2 teaspoon hot sauce
salt
fresh ground pepper
1 1/2 lbs seedless watermelon, rind removed,fruit sliced 1/4 inch thick
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped flat leaf parsley
1/4 cup pitted oil-cured black olive, coarsely chopped
2 ounces feta cheese, crumbled (about 1/2 c.)

Steps:

  • In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper.
  • Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta.
  • Drizzle the dressing on top and serve.

Nutrition Facts : Calories 226.2, Fat 17.9, SaturatedFat 4.3, Cholesterol 13.4, Sodium 245.3, Carbohydrate 15.6, Fiber 1.2, Sugar 11.7, Protein 3.5

CRUNCHY FETA & TOMATO SALAD



Crunchy feta & tomato salad image

A salad that really indulges Greek flavours and colours - perfect food for sunny days

Provided by Good Food team

Categories     Lunch, Vegetable

Time 15m

Number Of Ingredients 8

½ small ciabatta loaf
2 tbsp olive oil
4 tomatoes , roughly chopped
½ cucumber , roughly chopped
handful pitted black olives
100g feta cheese
handful fresh basil leaves
splash balsamic vinegar

Steps:

  • Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
  • Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.

Nutrition Facts : Calories 201 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.73 milligram of sodium

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