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Feta Olive Salad

  • 4servings
  • 40minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound feta (crumbled)

  2. 1/2 small red onion, diced

  3. 3 garlic cloves, minced

  4. 1 lemon, zested and minced

  5. 1 orange, zested and minced

  6. 1 cup very small cherry tomatoes, halved

  7. 1/2 cup green olives, pitted and sliced

  8. 1/2 cup kalamata olives , pitted and sliced

  9. 1/3 cup extra virgin olive oil

  10. 2 tablespoons minced fresh Italian parsley

  11. 1 tablespoon minced fresh cilantro

  12. 2 teaspoons minced fresh oregano

  13. 1 teaspoon minced fresh mint

  14. Black pepper in a mill

  15. Several large romaine or butter lettuce leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. *Note Use the tomatoes only when they are in season locally; otherwise, omit them.

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