Best Summer Salad With Feta Recipes

SUMMER SALAD WITH FETA

Summer Salad with Feta image

This is a modified Greek salad, one I tend to make pretty much nightly during the summer, when I always have these ingredients on hand.

Provided by Martha Rose Shulman

Time 2m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 medium or large ripe tomatoes, cut into wedges, and if large, the wedges cut in half crosswise, or 1 pint cherry tomatoes, cut in half
1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3 inch thick.
Sea salt or fleur de sel and freshly ground pepper
2 tablespoons red wine vinegar or sherry vinegar
1/4 cup extra virgin olive oil
1/2 cup crumbled feta
1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano

Steps:

Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 4 grams

QUINOA SUMMER SALAD WITH FETA

Quinoa Summer Salad with Feta image

This a great healthy side dish or a quick lunch, if you have more than one serving.

Provided by Elizabeth

Categories Salad Grains Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

2 cups water
1 cup quinoa
1 (4 ounce) package feta cheese, crumbled
1 small cucumber, thinly sliced
1 roma (plum) tomato, diced
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.

Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g

TOMATO FETA SALAD

Tomato Feta Salad image

One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. -Robert Golus, Greer, South Carolina

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons balsamic vinegar
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 cup coarsely chopped sweet onion
1 pound grape or cherry tomatoes, halved
2 tablespoons olive oil
1/4 cup crumbled feta cheese

Steps:

In a large bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 121 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 412mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.