FETA OLIVE SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
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
Provided by Molly Yeh
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
WATERMELON, FETA, AND BLACK OLIVE SALAD
Make and share this Watermelon, Feta, and Black Olive Salad recipe from Food.com.
Provided by Papagayita
Categories Melons
Time 25m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 9
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.
BLACK OLIVE & FETA PIZZA
Make and share this Black Olive & Feta Pizza recipe from Food.com.
Provided by Shannon Ibert
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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
WATERMELON, FETA AND BLACK OLIVE SALAD
A co-worker introduced me to this salad. The combination sounds odd, but it all works! The sweetness of the melon, the tanginess of the feta, and the tartness of the lime combine to make an amazing taste sensation!
Provided by yooper
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165, Fat 12.2, SaturatedFat 5.1, Cholesterol 25.3, Sodium 397.1, Carbohydrate 10.8, Fiber 1.6, Sugar 6.6, Protein 5.1
GREEK SALAD W/FETA AND OLIVES
This recipe is from Canadian Living - I love the fact that the dressing is not swimming in olive oil and still packed with flavour. You can cut the vegetables into any size of your preference, but you should try to make sure that the size is approx the same for all vegetables.
Provided by Deantini
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter cucumber lengthwise; cut into 3/4-inch chunks.
- Core, seed and cut green pepper into same-size pieces.
- Place in large bowl (if you are making ahead you can cover and refrigerate for up to 4 hours at this step).
- Core and cut tomato into same-size chunks. Add to bowl along with onion and olives.
- Mix oil, vinegar, oregano, salt and pepper; toss with salad to combine
- Top each serving with cheese.
FETA, TOMATO, BASIL AND OLIVE SALAD
A very quick and simple salad I threw together when I couldn't find any greens in the fridge. It turned out delicious. In truth, amounts are guesstimates, dependent on what you have in your fridge!
Provided by Luschka
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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!
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