Top of anyone’s list simply must be a traditional Greek salad. No, we don’t mean those over-chopped, sad-looking imitations that are plied in eateries across the globe. The real thing is simple, robust, singing with fresh ingredients and bursting with color.
Greek Horiatiko Salad
Ingredients:
- 3 medium-sized firm ripe tomatoes, cut into wedges
- 1 medium cucumber, washed but unpeeled, thickly sliced
- 1 medium green bell pepper, roughly sliced with seeds removed
- 1 red onion, cut into thin slices
- 12 Kalamata olives, always whole, never pitted
- Sheep’s milk feta, always served in a large chunk
- Extra Virgin Olive oil
- Large pinch dried oregano, tossed with the salad or just sprinkled on top
- Sea salt to taste (remember that feta is already salty)
- Splash of red wine vinegar (optional)
Preparation:
Lightly mix salad vegetables and place in a large shallow bowl. Place the feta on top, drizzle with olive oil and a little vinegar, sprinkle with oregano and team up with crusty bread and a big serve of sunshine. feta salads
Watermelon and Feta Salad
Fresh and cooling, this is an easy-to-make crowd-pleaser for any summer day.
Ingredients:
- 1 medium ripe watermelon, seeds and rind removed and flesh cubed
- 300g feta cheese, cubed or crumbled
- ¼ cup extra virgin olive oil
- ¼ cup fresh lime juice
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt (or less, to taste)
- ⅛ teaspoon freshly ground black pepper
- ½ cup lightly packed fresh mint leaves or fresh basil leaves
Preparation:
- In a large bowl, combine cubed watermelon and feta cheese. In a small bowl, make the lime dressing. Whisk together olive oil, lime juice, red wine vinegar, salt, and pepper until emulsified. feta salads
- Drizzle watermelon salad with lime dressing and toss gently to coat. Let marinate at least 5 minutes. Immediately before serving, toss with fresh herb leaves.
Recipe courtesy of Sainsbury
Beetroot, Orange and Feta Salad
Festive and colorful, sweet, earthy and tangy elements combine to make this a top-rated summer salad. feta salads
Ingredients:
- 4 oranges
- 1 tablespoon red wine vinegar
- 2 tablespoon extra-virgin olive oil
- 500g cooked beetroot in small chunks
- 200g feta, crumbled
- Several sprigs of mint, leaves only
Preparation:
- Using a sharp knife, remove the peel and pith from the oranges, then cut into segments. Reserve any juice (you’ll need 4 tablespoons). Add the vinegar, oil and seasoning to the juice and whisk.
- Toss the beetroot and oranges with some dressing. Add the feta and mint. Pour on the rest of the dressing. Chill slightly before serving.
Recipe courtesy of John Gregory-Smith
Cantaloupe, Cucumber and Feta Salad
Cool and refreshing, but packing plenty of flavor, this could be a hit at your next beachside lunch party.
Ingredients:
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons toasted sesame seeds, divided
- 1 tablespoon ground sumac
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme (zaatar)
- ¼ teaspoon sea salt
- ½ large cucumber, thinly sliced
- 2 tablespoons lime juice
- 1 large cantaloupe, seeded and cut into 8 wedges
- 1 cup coarsely crumbled feta cheese
Preparation:
- Combine 4 tablespoons oil, 1 tablespoon sesame seeds, sumac, oregano, thyme and salt in a small bowl. Toss cucumber with the remaining 1 tablespoon oil and lime juice in a medium bowl. feta salads
- Arrange cantaloupe and the cucumber on a serving platter and drizzle with any liquid remaining in the bowl. Top with feta, the dressing and the remaining 1 tablespoon sesame seeds.
Recipe courtesy of Eating Well
Lentil Salad with Feta, Tomatoes, Cucumbers and Olives
This Mediterranean lentil and vegetable salad, with feta cheese and a light dressing, is a simple but tasty dish to liven up your table. feta salads
Ingredients:
- 3 cups cooked brown lentils
- 2 cups multicolored cherry tomatoes, halved
- 1 ½ cups chopped cucumber
- ½ cup coarsely chopped pitted Kalamata olives
- ½ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 3 tablespoons red wine vinegar
- 1 tablespoon finely chopped shallot
- ½ teaspoon minced garlic
- ½ teaspoon honey
- ¼ cup extra-virgin olive oil
Preparation:
- Combine lentils, tomatoes, cucumber, olives, onion, feta and 1/4 teaspoon each salt and pepper in a large bowl then set aside. Whisk vinegar, shallot, garlic, honey and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
- Gradually whisk in oil until well combined. Gently stir the dressing into the lentil mixture. Serve immediately or cover and refrigerate for up to 5 days.
Recipe courtesy of Eating Well
