Summer Feta Salad Recipes
SUMMER SALAD WITH FETA
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
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
SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE
This pasta salad is the perfect dish to celebrate summer. Yellow squash, zucchini and sweet cherry tomatoes are tossed with a bright and herbaceous vinaigrette. The best part? My hack of adding the squash and zucchini to the pasta during the last minute of cooking means you don't have to pull out another pan to cook it.
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside.
- For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl.
- Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley.
TOMATO FETA SALAD
Steps:
- Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
GREEK FETA SALAD
With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.
Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SUMMER ORZO FETA PASTA SALAD
Wonderful with a summertime BBQ! This needs to chill for 2 hours before serving. I have even added in 2 firm chopped tomatoes JUST before serving. Double up on the ingredients to feed a crowd!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine all ingredients together; toss well to combine (adjusting seasonings to suit taste).
- Mix in mayonnaise, adding in more to taste.
- Cover and chill for a minimum of 2 hours.
Nutrition Facts : Calories 885.7, Fat 43.9, SaturatedFat 13.5, Cholesterol 65.6, Sodium 1248.1, Carbohydrate 100, Fiber 5.1, Sugar 8.3, Protein 24
QUINOA SUMMER SALAD WITH FETA
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
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
SUMMER CHICKPEA SALAD
Delicious and inexpensive, this is a breeze to whip up. You will love this sunny salad packed with seasonal tomatoes, basil, and garlic. An awesome take-along salad for work with some whole-grain pita wedges or a whole-grain bun, or a nice side for grilled chicken, pork, or fish! I heat the salad dressing (before adding the chopped garlic) in the microwave 30 seconds to ensure the honey incorporates.
Provided by Giardino
Time 1h16m
Yield 6
Number Of Ingredients 12
Steps:
- Toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
- Put honey in a small glass bowl; heat in microwave 30 seconds. Stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.
- Cover the mixing bowl with plastic wrap. Refrigerate salad for 1 hour before serving.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 50.9 g, Cholesterol 11.1 mg, Fat 11.7 g, Fiber 8.6 g, Protein 11.4 g, SaturatedFat 3 g, Sodium 780 mg, Sugar 6.3 g
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#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #salads #fruit #vegetables #easy #european #beginner-cook #summer #seasonal #melons #greens #number-of-servings #3-steps-or-less
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