Best 10 Feta Olive Romaine Salad Recipes

FETA ROMAINE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

GREEK SALAD, THE BEST!

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

FETA-OLIVE ROMAINE SALAD

Steps:

• In a salad bowl, toss the romaine, peppers and olives. In a jar with a tight-fitting lid, combine oil and vinegar; shake well. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

FETA OLIVE SALAD

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.

FETA OLIVE SALAD

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.

ROMAINE HEARTS WITH FETA CHEESE, BLACK OLIVES, AND RED ONIONS

Steps:

• Remove outer leaves of romaine, reserving for another use. Separate leaves from heart; arrange in a serving bowl.
• Using a mandoline or a sharp knife, shave the onion and the cucumber into thin, transparent rounds.
• Scatter onion, cucumber, and olives over romaine. Crumble feta directly onto salad. Drizzle with olive oil, season with salt and pepper; serve.

ROMAINE WITH FETA AND BLUEBERRIES

Steps:

• Wash and dry romaine and tear into bite-sized pieces.
• Use a mini food processor/blender to puree feta, vinegar, olive oil, honey & shallot (if using).
• Toss romaine with dressing and add your washed and dried blueberries and toss again -- gently.
• Apparently you can make the dressing up to two days in advance, but we made it and ate it right way. We had some leftovers for a small snack in the evening.
• This would also be good with some toasted almonds sprinkled in, but more calories then!

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES

Steps:

• Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.

ROMAINE SALAD WITH CUCUMBER, RED ONION AND FETA

Steps:

• Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
• Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.

FETA AND OLIVE OIL SALAD DRESSING

Steps:

• Grate cheeses and set aside.
• Mix remaining ingredients together.
• Add cheeses and mix well.
• Best if prepared the day before serving.