Top 8 Feta Salads

Salads can be frustratingly unsatisfying, yet in the summer you feel an enormous amount of pressure to be making them constantly; for weekend meals, for an on-the-go weekday lunches, and as side dishes for your guests. How can you make it more interesting and more satisfying? We’re suggesting feta, and here are eight salads to make with it…

Shrimp and Orzo Salad with Roasted Vegetables and Feta

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Ingredients:

2 cups Orzo, cooked

1 pound Shrimp

1/4 cup Lemon Juice, divided in half

2 tablespoons Red Wine Vinegar

1/4 cup plus 2 tablespoons Extra Virgin Olive Oil

1 Red Onion, cut into wedges

1 Red Bell Pepper, cut into 1” pieces

1 Green Bell Pepper,  cut into 1” pieces

1 Yellow Bell Pepper,  cut into 1” pieces

1 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

3 Garlic cloves, crushed

1/4 cup Pine Nuts, toasted

1/2 cup Feta Cheese, crumbled

2 tablespoons Fresh Dill, picked, plus more for garnish

Directions:

Preheat oven to 375 degrees Fahrenheit.

On a baking sheet, toss vegetables with 2 tablespoons olive oil, salt, pepper, and garlic cloves.  Roast in the oven until tender and slightly browned, about 25-30 minutes. Let cool.

Bring a large pot of salted water to a boil.  Add half of the lemon juice and shrimp.  Once it returns to a boil, boil for 2-3 minutes until the shrimp turn pink. Drain and let cool.  Once the shrimp are cool, peel away the shell and tail before adding them to the salad.

In a large bowl, whisk together remaining lemon juice, red wine vinegar, and 1/4 cup olive oil. Toss with orzo, roasted vegetables, pine nuts, feta, and dill. Top with poached shrimp and extra dill.

Greek Village Salad

from Mandolin, Miami

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Ingredients: 

2 Large ripe Tomatoes, cut into 1 inch pieces

2 Cucumbers, peeled, and cut in 1/2 moon pieces

1 Green Bell Pepper, cut into 3 inch strips

1/2 Red Onion, thinly sliced
• 1/4 cup Greek Olives

1/4 cup Red Wine Vinegar

1 tablespoon Dried Oregano

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1/3 cup Extra Virgin Olive Oil

1 cup Feta, sliced into large chunks

3 tablespoons Capers

Directions: 

In a large bowl toss together tomatoes, cucumbers, bell peppers, red onions, and olives. In another bowl, whisk together red wine vinegar, oregano, salt, and pepper. While whisking, slowly pour in the olive oil. Continue whisking until the dressing is emulsified. Dress the salad with the vinaigrette. Top with feta pieces. Garnish with capers.

Mixed Greens Salad with Homemade Chive Croutons and Feta Cheese

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For Salad:

2 heads fresh romaine, rinsed, dried, and torn into bite size pieces

1/2 cup Feta, crumbled

4 scallions, thinly sliced

1 pint baby heirloom tomatoes, cut in half

Juice from half a lemon

2 TBSP olive oil

Salt

Pepper

Chive Croutons, for garnish

In a bowl toss together greens, tomatoes, scallions, and feta. Drizzle with olive oil and lemon juice, toss to coat. Season with salt and pepper. Garnish with croutons.

For Croutons

1/2 french baguette cut into 1″ cubes

2 TBSP olive oil

1/4 cup chives, minced

Salt

Pepper

Directions:

Preheat oven to 400 F. In a bowl, toss together bread, olive oil, chives, salt, and pepper. Spread out in an even layer on sheet pan covered with parchment paper. Bake until golden brown. Cool and reserve in an air tight container until use.

Israeli Couscous Salad with Tomatoes, Cucumbers, and Feta

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from Maya Brenner

4-6 servings

Ingredients:

1 cup Israeli Couscous

4 Persian Cucumbers

1/2 lb. cherry tomatoes

3 oz. crumbled feta cheese

1/4 cup olive oil

2 tbsp vinegar

1. Make a batch of Israeli couscous per box instructions

2. Chop persian cucumbers and cherry tomatoes

3. Top with crumbled feta, olive oil and vinegar

4. Season with salt and pepper to taste

5. Mix in the couscous and voila!

Roasted Butternut Squash Salad with Spiced Pecans, Feta Cheese, and Pomegranate Seeds

from Brad Farmerie

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Butternut Squash

1 butternut squash – peeled, seeded, and cut into finger sized “logs”

Extra virgin olive oil

2 teaspoons Aleppo chili flakes

Maldon salt

Preheat oven to 450F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the chili flakes and a good amount of Maldon salt. Place on a parchment lined baking tray and place in the oven at 450 and roast until golden brown. Remove and leave at room temp until needed (or refrigerate if you are serving the next day).

To Serve

2 cups arugula

Roasted butternut squash

1/3 cup feta cheese

¼ cup pomegranate seeds

1/3 cup spiced pecans

Spicy greens like Watercress, sorrel, arugula and chervil as needed

A drizzle of Extra Virgin Olive Oil

On a serving platter, arrange the roasted butternut squash to create size and shape. Sprinkle with spiced pecans, crumbled feta cheese and pomegranate seeds. Arrange some spicy greens on top and drizzle the platter with extra virgin olive oil. Enjoy!

Moroccan Carrot Salad with Toasted Pine Nuts and Feta

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Ingredients:

5 large Carrots, peeled and spiralized into noodles

1/3 cup Pine Nuts, toasted

1/4 cup Cilantro, roughly chopped

1/3 cup Feta Cheese

1/3 cup Extra Virgin Olive Oil

1/4 cup Red Wine Vinegar

1 teaspoon Cumin

1 teaspoon Paprika

1 teaspoon Coriander

1 teaspoon toasted Fennel seeds

1 teaspoon Kosher Salt

1 pinch Cayenne Pepper

Directions:

In a small bowl whisk together red wine vinegar and all spices. While whisking, slowly pour olive oil into the dressing. Pour dressing over the carrot noodles, toss to coat. Toss in pine nuts, feta, and cilantro. Refrigerate for 30 minutes before serving.

Watermelon Feta Salad

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Ingredients:

4 cups Watermelon, diced

1/2 cup Feta Cheese, crumbled

1/4 cup thinly sliced Red Onion, rinsed with cold water

1/4 cup Fresh Basil, roughly chopped, plus more for garnish

1 teaspoon Kosher Salt

Black Pepper, to taste

2 cups Arugula

Directions:

Toss all ingredients except arugula together.  Refrigerate for 25 minutes or until ready to serve. When ready to serve, mix in the arugula.  Garnish with additional basil.

Barley Salad

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from Marcus Samuelsson

Makes 6-8 servings

Ingredients:

1/2 cup barley

1/2 cup black barley

1/2 cup olive oil

1 cup scallions, chopped

3 cloves garlic

2 tablespoon pine nuts

1 tablespoon chopped jalapenos, ribs & seeds removed

2 cups spinach, roughly chopped

1 tablespoons za’atar

2 tomatoes, chopped

Juice from 2 limes

2 tablespoons parsley

1 cup feta cheese, diced

1 cup cucumber, finely diced

1 red onion, diced

3 tablespoon red wine vinegar

2 tablespoons pitted black olives, chopped

2 tablespoon mint, chopped

1. Rinse regular and black barleys separately for 20 minutes.

2. Pat dry and keep separate, simmering both in a quart of water for 1 hour and 15 minutes for the black barley and 45 minutes for the regular, then strain.

3. Heat two tablespoons of olive oil over medium heat and sauté garlic, nuts and jalapenos for three minutes before adding in spinach and za’atar.  Cook for 3-4 minutes.

4. Place all the ingredients in a large bowl and combine. Serve.