Feta Salad Recipes

Raspberry and Feta Salad

Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. brown sugar
• 1 tsp. honey
• 1 tsp. Dijon mustard
• 1/2 tsp. minced garlic
• 1 head hearts of romaine lettuce, cut or torn into bite sized pieces
• 1 pint fresh raspberries
• 1 cup slivered almonds, toasted
• 1 cup feta cheese, crumbled

Directions:

By Deeli from Richland, WA

Cucumber and Feta Salad

Ingredients:

• 2 cucumbers
• 1 tsp. minced garlic
• 1 tsp. Dijon mustard
• 1 tsp. honey
• 1 Tbsp. red wine vinegar
• 2 Tbsp. extra virgin olive oil
• 2 cucumbers, peeled and seeded
• 8 oz. feta flavor of your choice, crumbled
• Salt and pepper to taste

Directions:

Place garlic, Dijon, honey, vinegar and oil in a cruet or lidded jar, shake and refrigerate.

Peel, seed and slice the cucumbers and place on salad plates. Evenly sprinkle with feta, season with salt and pepper, shake dressing, drizzle dressing over salad and serve.

By Deeli from Richland, WA

Mediterranean Feta Salad

This is a fresh tasting salad with a lemon dressing that makes you think of spring. I will probably add olives and cucumbers next time and double the recipe. Great in wraps, added to lettuce or on it's own.

Approximate Time: 20 minutes

Yield: 4 - 5 servings

Ingredients:

• 2 cans garbanzo beans (chickpeas)
• 1 red pepper, chopped
• 2-3 garlic cloves, minced
• 2 green onions, finely chopped
• 1 Tbsp cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup feta or goat cheese
• 1 lemon, juice and zest
• 1 Tbsp olive oil
• pepper and salt, to taste

Steps:

1. Chop and combine vegetables in a large bowl with the feta cheese. Add drained and rinsed beans to the mixture and mix well.
2. Combine lemon juice (about 1/4 cup) and olive oil. Use a fork or whisk to mix together, then add to salad. Add pepper, salt and lemon zest as you wish.

This salad is better after a few hours and keeps well. Feel free to substitute different types of beans, cheese or herbs for variations on the salad. Parmesan, oregano and tomato would be delicious.

Source: I originally found this recipe in a Weight Watcher booklet, with some substitutions.

By Jess

Basil-Feta Pasta Salad

Ingredients

• 1 package pasta (1 lb.), any kind - I like farfalle and penne for salads
• 2 cups basil for pesto + 1 cup, sliced into thin strips
• 1 cup shredded or grated parmesan
• 1/2 cup pine nuts + 1/4 cup for topping
• 1/2 cup olive oil
• 2 cloves minced garlic
• Salt and Pepper
• 1 package (8 oz) crumbled feta
• 2 cups cherry tomatoes, halved

Directions

Brown 1/4 cup of pine nuts in a little olive oil with salt and pepper until golden. Drain pasta when done and rinse using cool water to stop cooking. Toss pesto and pasta together in large bowl, add pine nuts, basil strips, tomatoes and feta and toss. This salad is best if left to "set" for a couple of hours or even overnight. Before serving, add salt and pepper and more olive oil if the salad looks dry.

If you don't like feta, you could simply substitute shredded parmesan or your favorite cheese instead. Feel free to use bottled pesto as a timesaver or add grilled chicken for a hearty meal.

Jess from Portland, OR

Scott's Salad

Ingredients

• 1 head lettuce, torn into bite-size pieces
• 1 carrot, sliced thin
• 2 tomatoes, cut in pieces
• 1 cucumber, sliced
• 1/2 sweet onion, thinly sliced
• 1 small pkg. Feta cheese, crumbled
• 1 can black olives, drained
• 1/2 bottle Newman's Own salad dressing
• 1/2 bottle light olive oil
• croutons

Directions

By Robin from Washington, IA

EASY Chicken Feta Salad

Ingredients

• 1 1/2 - 2 pounds boiled chicken breast (skinless)
• 1 box bowtie pasta (I like to use whole wheat)
• 1 bag or 2 heads romaine lettuce, torn into bite sized pieces
• 1 container crumbled feta cheese (you can use less for a less "strong" flavor)
• 1 bottle Italian salad dressing. (I use a low or no fat version)

Directions

Basically, you need to boil up the chicken until it is cooked through. Boil up the noodles. Chop up the chicken. Now combine everything into a big bowl and toss to coat the salad with dressing. Let it chill for a while and Mangia!

By Crunchy Mama (Jen) from Maple Park, IL

Feta, Arugula and Cherry Tomatoes over Mezze Penne

Ingredients:

• 6 oz. feta, plain or flavored, crumbled
• 2 cups coarsely chopped arugula
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 tsp. minced garlic
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 8 oz. mezze penne pasta

Directions:

Cook pasta al dente according to package directions.

Mix feta, arugula, cherry tomatoes, olive oil, garlic, salt and pepper in a large serving bowl.

Drain pasta, toss with the feta mixture and serve.

By Deeli from Richland, WA