Best Feta Olive Salad Recipes

FETA, TOMATO, BASIL AND OLIVE SALAD

Steps:

• Cube the Feta.
• Quarter the cherry tomatoes.
• Slice the olives.
• Chop the basil.
• Mix in a mixing bowl.
• Sprinkle with olive oil.
• salt and pepper to taste.
• If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!

WATERMELON, FETA AND BLACK OLIVE SALAD

Steps:

• Place the onion slices in a small bowl, add the juices from the limes; set aside.
• In a large bowl, combine the feta cheese cubes with the watermelon cubes, the black olives, parsley, mint, olive oil, and pepper.
• Add the onion and lime juice mixture and gently toss to combine.

KITTENCAL'S GREEK MARINATED TOMATO, OLIVE AND FETA SALAD

Steps:

• In a large glass bowl stir together the dressing with parsley.
• Add in feta pieces and all remaining ingredients (except black pepper, salt and bread) toss to combine and season with black pepper------ (don't be tempted to add in more than the stated amount of dressing as the tomatoes will release more juice when chilled, you just might find your salad swimming in too much liquid!).
• Cover and refrigerate for a minimum of 3 hours or up to 6 hours.
• Serve with crust bread.

MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING

Steps:

• Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
• Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
• Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
• Just before serving, toss salad with dressing and crumble feta on top.

FETA OLIVE SALAD

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.

FETA, BLACK OLIVE, AND OREGANO SALAD (AKA PIZZA PARLOR SALAD)

Steps:

• In a large serving bowl, combine iceberg lettuce, red onion, feta and olives.
• In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately.

FETA-SCALLION COUSCOUS CAKES WITH TOMATO-OLIVE SALAD RECIPE - (4.9/5)

Steps:

• For the cakes: Bring the water to a boil in a small saucepan over high heat. Stir in the couscous; cover and remove from the heat. Let sit for 5 minutes, then uncover and fluff with a fork. Meanwhile, finely chop the white and light-green parts of the scallions. Stir into the couscous, along with the cheese, egg substitute and pepper (to taste), until well incorporated. The mixture should be moist and a bit loose. Grease a large nonstick skillet with nonstick cooking oil spray; place the skillet over medium-high heat. Add the 2 teaspoons of oil and swirl to coat the bottom of the skillet. Divide the couscous mixture into 4 equal portions; they won't hold together well, but they will firm up as they cook. Transfer to the skillet and use a spatula to flatten them to a thickness of 1/2 inch. Coat the tops of the cakes with nonstick cooking oil spray. Cook for 2 minutes or until lightly browned on the bottoms, then carefully turn over the cakes and cook for 2 minutes to brown lightly on the second sides. Turn off the heat. For the salad: Coarsely chop the tomatoes, leaving as much of the seeds behind as possible. Finely chop the olives and parsley; combining them is okay. Transfer those three ingredients to a medium bowl; add the vinegar, 1/2 teaspoon of the oil and the pepper (to taste), stirring to incorporate. Rinse and spin-dry the greens, then place in a bowl. Drizzle with the remaining 1/2 teaspoon of oil and toss to coat evenly. Divide the greens between individual plates. Top each portion with 2 warm couscous cakes, then spoon the tomato-parsley mixture evenly over the cakes. Serve right away.

WATERMELON, FETA, AND BLACK OLIVE SALAD

Steps:

• Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with juice of two limes (more if they are dried up) to bring out the transparent pinkness in the onions and diminish their "onion-ness.".
• Remove the rind and seeds (if necessary) from the watermelon, and cut into approximately 1 1/2 inch triangular chunks or use a melon baller. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Add chopped mint, along with sprigs of parsley if desired.
• Pour onions, along with their juices, over the salad in a bowl, add olive oil and olives, then using your hands toss the salad gently so that the feta and melon don't lose their shape. Add a grinding of black pepper and taste to see whether the dressing needs more lime.

CUCUMBER, OLIVE, RADISH AND FETA SALAD

Steps:

• Combine cucumber, radishes, olives and arugula in a medium bowl.
• Add olive oil and lemon juice.
• Season with salt and pepper.
• Mix in cheese.

FETA-OLIVE ROMAINE SALAD

Steps:

• In a salad bowl, toss the romaine, peppers and olives. In a jar with a tight-fitting lid, combine oil and vinegar; shake well. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

FETA AND OLIVE OIL SALAD DRESSING

Steps:

• Grate cheeses and set aside.
• Mix remaining ingredients together.
• Add cheeses and mix well.
• Best if prepared the day before serving.

CHICKPEA, FETA, AND OLIVE SALAD

Steps:

• Place the chickpeas in a bowl and add the feta cheese cubes.
• Cut the tomatoes in half if necessary, to make them bite-sized.
• Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
• Combine dressing ingredients in a small bowl.
• Pour over chickpea mixture, toss gently, and chill.
• Serve chilled or at room temperature.

RED CABBAGE, FETA & OLIVE SALAD

Steps:

• Combine vegetables and feta cheese in bowl large enough to allow tossing.
• Combine dressing ingredients in container with tight-fitting lid.
• Shake well.
• Pour over salad just before serving and toss well.
• Refrigerate leftovers, and use within one day.

WATERMELON, FETA, ONION AND BLACK OLIVE SALAD

Steps:

• Peel and halve the red union and cut into very fine half-moons and put in a small bowl to steep with the lime juice for 4-6 hours, to bring out the transparent pinkness in the onion and diminish their rasp. Two limes' worth should do it unless they are not juicy and then you need to add more. Remove the rind and pips from the watermelon and cut into approximately 4cm triangular chunks. Cut the feta and tomatoes into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that is it is used like a salad leaf and add to the bowl along with the chopped mint. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands, toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see if the dressing needs more lime. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands, toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see if the dressing needs more lime.

FETA, OLIVE & PRESERVED LEMON GRAIN SALAD

Steps:

• Heat the grain pouch in the microwave following pack instructions. Tip the grains into a bowl and stir through the dressing. Add the olives, feta & sundried tomato mix and two large handfuls of rocket and serve.

TOMATO, OLIVE FETA SALAD WITH TARRAGON-GARLIC DRESSING

Steps:

• In a bowl combine vinegar, oregano, Dijon, shallots, minced garlic, minced ginger, oil, salt and pepper' whisk to combine.
• Arrange the tomato slices on a platter, sprinkle lightly with salt and pepper if desired .
• Sprinkle with chopped olives, then feta cheese.
• Drizzle with enough dressing to coat.
• Pass the remaining dressing on the side.
• Delicious!

WATERMELON, FETA AND OLIVE SALAD

Steps:

• Place red onion in a large bowl. Add watermelon, feta and olives.
• Sprinkle with mint leaves, salt, and pepper. Drizzle with olive oil.
• Toss until everything is coated. Let stand for at least 15 minutes, until ready to serve. Serve on lettuce leaves if you want.

WATERMELON, FETA AND OLIVE SALAD

Steps:

• Put the watermelon, feta (break up in your hands so it's crumbly) and olives in a salad bowl. Dressing: put mint, lime juice, lime zest and olive oil in a jar with a lid. Shake it like a Polaroid picture! Or until combined. Pour dressing over the salad, toss gently and season to taste.

WATERMELON, FETA, AND OLIVE SALAD

Steps:

• 1. Toss greens and divide among 4 plates or bowls. 2.In medium bowl, toss watermelon, olives, jalapeno and onion. Spoon mixture and juice over the greens. Sprinkle with feta and drizzle with olive oil. Squeeze 1/2 lime over each salad and sprinkle with salt and pepper.