Best Feta Black Olive And Oregano Salad Aka Pizza Parlor Salad Recipes

Black Olive & Feta Pizza image

Provided by Shannon Ibert

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces loaf frozen bread dough, thawed
1 teaspoon olive oil
1/2 cup chopped roasted red pepper
1/4 cup tomato sauce
3 garlic cloves, chopped
1/2 teaspoon black pepper
4 ounces feta cheese, crumbled
1/2 cup thinly sliced red onion
1/3 cup kalamata olive
1/4 teaspoon dried oregano

Steps:

With the bottom rack in the lowest position, preheat oven to 450 degrees. Place dough in a greased 12 in pizza pan, then press and stretch dough out to a 10 in circle; prick w/a a fork and brush with olive oil. Bake on bottom rack 10 minutes.
Puree red peppers, tomato sauce, garlic, and black pepper ina food processor until smooth; spread over pre-baked pizza crust. Top pizza w/ feta, onions and olives; sprinkle w/oregano. Bake on bottom rack until crust is crisp and cheese begins to melt, 10 minutes.

Nutrition Facts : Calories 122.8, Fat 8.8, SaturatedFat 4.8, Cholesterol 26.8, Sodium 753.9, Carbohydrate 6.7, Fiber 1.2, Sugar 2.8, Protein 5.1

Feta Olive Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound feta (crumbled)
1/2 small red onion, diced
3 garlic cloves, minced
1 lemon, zested and minced
1 orange, zested and minced
1 cup very small cherry tomatoes, halved (optional)*
1/2 cup green olives, pitted and sliced
1/2 cup kalamata olives, pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Black pepper in a mill
Several large romaine or butter lettuce leaves

Steps:

Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.

Pizza Parlor Salad image

Provided by Molly Yeh

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 22

Two 15-ounce cans chickpeas, rinsed and patted very dry
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
Freshly ground black pepper
6 tablespoons olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
18 ounces romaine
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 cup pitted black olives
4 ounces chopped salami
3 ounces shredded mozzarella
Freshly ground black pepper

Steps:

For the crispy ranch chickpeas: Preheat the oven to 350 degrees F.
Toss the chickpeas with the olive oil and salt and spread out on a rimmed baking sheet. Bake, tossing once halfway, until lightly browned and crisp on the outside, 45 to 50 minutes.
While the chickpeas are baking, combine the parsley, garlic powder, onion powder, basil, thyme, sugar and a few turns of pepper in a small bowl.
While the chickpeas are still warm, toss with the seasoning. Taste and adjust as desired. They will continue to crisp as they cool. Set aside 3/4 cup for the salad (reserve the rest for another use).
For the dressing: Put the oil, vinegar, oregano, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine.
For the pizza parlor salad: Add the romaine lettuce to a large bowl. Top with the cherry tomatoes, red onion, black olives, salami, mozzarella, 3/4 cup of the crispy ranch chickpeas and some black pepper. Serve with the dressing on the side.

Simple Orzo Salad with Black Olives and Feta image

Yield makes 8 servings

Number Of Ingredients 14

1 pound orzo pasta
1/2 cup sun-dried tomatoes, plumped in water and minced, or diced fresh tomato
1/2 cup pitted Greek olives, sliced lengthwise
1/2 cup crumbled feta cheese
1/2 cup artichoke hearts or quartered artichoke bottoms
1/2 cup sliced celery (preferably the smaller, lighter green inner hearts)
1 roasted red bell pepper (see roasting technique, p. 122), peeled, seeded, and diced
1 small red onion, diced
2 tablespoons chopped fresh basil or oregano
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
3 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

Bring a large pot of salted water to a boil. Add orzo and boil until al dente, or just tender, according to package directions. Drain; rinse the pasta briefly with fresh water. Toss the still-warm pasta with all the other ingredients and season with salt and pepper. Taste, and add more lemon juice or seasonings, if needed.