Best 4 Moldavian Potato Feta And Scallion Salad Recipes

When endeavoring to create a harmonious balance of flavors and textures, look no further than the Moldavian Potato Feta and Scallion Salad. Originating from the heart of Moldova, this culinary delight captivates taste buds with its medley of ingredients, each contributing a unique symphony of flavors. The humble potato, roasted to perfection, provides a hearty foundation for the salad, while briny feta cheese adds a delightful tang. Crisp scallions bring a refreshing sharpness, while aromatic dill and parsley lend a herbaceous touch. Dressed in a vibrant vinaigrette, this salad is a celebration of fresh ingredients and bold flavors, ensuring an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

MOLDAVIAN POTATO, FETA AND SCALLION SALAD

Moldavian Potato, Feta and Scallion Salad image

This Salata de Cartofi cu Brinza is a delightful alternative to traditional potato salad. The recipe calls for red skinned potatoes, but it's grand with others too. Originally from Please to the Table, a Russian Cookbook.

Provided by j-jitterbug

Categories Potato

Time 22m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 9

Ingredients

6 medium red potatoes
1/3 cup olive oil
2 garlic cloves, crushed in a garlic press
1 cup feta cheese, crumbled
1/2 cup scallion, finely chopped
3 tablespoons red wine vinegar
2 tablespoons dill, finely chopped
salt & freshly ground black pepper
6 black olives (optional) or 6 slices roasted red peppers (optional)

Steps:

Clean and cook potatoes in boiling water until tender, 18-20 minutes.
Chop, press and crumble other ingredients.
Cool potatoes until they can be handled, then dice into 3/4-inch cubes.
Toss with olive oil and garlic, then let fully cool to room temperature.
Add feta and scallions and drizzle with vinegar.
Add dill, salt& pepper, and toss gently.
Let rest for at least 1 hour to allow flavors to mingle.
Add optional garnish and serve.

TANGY POTATO SALAD WITH SCALLIONS

Tangy Potato Salad with Scallions image

This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 5

Ingredients

Coarse salt and ground pepper
4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
1/2 cup white-wine vinegar
4 scallions, thinly sliced
1/2 cup olive oil

Steps:

Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

Nutrition Facts : Calories 280 g, Fat 14 g, Fiber 4 g, Protein 6 g

ROASTED SWEET POTATO SALAD WITH FETA

Roasted Sweet Potato Salad with Feta image

Here's a beautiful salad recipe. Filling and delicious, the roasted sweet potatoes work perfectly with the salty feta cheese.

Provided by Melanie Booth

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 3

Number Of Ingredients 14

Ingredients

3 small sweet potatoes, peeled and cubed
2 tablespoons olive oil
2 teaspoons cumin seeds
salt and ground black pepper to taste
⅓ cup cashews
1 (6 ounce) package feta cheese, cubed
1 cup fresh spinach
1 cup arugula
1 cup watercress
3 tablespoons chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 pinch white sugar
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

Nutrition Facts : Calories 526.1 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 37.5 g, Fiber 4.9 g, Protein 13.4 g, SaturatedFat 12.3 g, Sodium 917.1 mg, Sugar 10.5 g

CORN, TOMATO AND SCALLION SALAD

Corn, Tomato and Scallion Salad image

Make and share this Corn, Tomato and Scallion Salad recipe from Food.com.

Provided by onionjs

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 ears corn, shucked and kerneled
1 tablespoon olive oil
4 cloves garlic, minced
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chicken stock
1/2 lb cherry tomatoes, halved
3 scallions, coarsely chopped
salt and pepper

Steps:

Saute corn in hot olive oil, adding salt and pepper to taste, until tender.
Add garlic and saute until garlic becomes aromatic, less than 1 minute.
Deglaze with vinegar and stock, cooking until liquid is nearly evaporated (au sec) Add tomatoes and cook 1 minute more.
Remove from heat, stir in scallions.
Cool, season with salt and pepper, serve at room temperature.

Nutrition Facts : Calories 112.1, Fat 4.5, SaturatedFat 0.6, Cholesterol 0.2, Sodium 15.2, Carbohydrate 17.6, Fiber 2.5, Sugar 5.5, Protein 3.1

### **Moldavian Potato, Feta, and Green Onion Salad: Essential Cooking Guide** ### **** The Moldavian Potato, Feta, and Green Onion Salad, a delightful dish from Moldova, boasts a harmonious balance of flavors, textures, and colors. This flavorful and refreshing dish can be enjoyed as a light lunch, a side dish to grilled meats or fish, or as part of a buffet spread. ### **Essential Ingredients** 1. **Potatoes:** Select firm and waxy-textured baby or new-crop roasting or boiling variety of Potatoes. Scrub them well but do not peel to maintain their nutritional value and rustic appeal. 2. **Cheese:** Opt for a good quality, crumbly Feta cheese. Its salty and tangy notes perfectly pair with the other ingredients. If unavailable, you can use crumbled fresh Goat cheese. 3. **Green Onions:** Look for vibrant green onions with sturdy stalks and fresh, crisp leaves. Trim off the root ends and finely chop them. 4. **Dill Weed:** Use fresh Dill Weed for its distinct, aromatic, and somewhat grassy yet refreshing taste. Alternatively, you can use fresh parsley or a combination of dill and parsley. ### **Method Summary** - **Boiling Potatoes:** Boil the Potatoes until they are fully yet slightly firm to the touch. - **Cooking Dressing:** Combine Lemon Juice, Olive Oil, Garlic, and Dijon Mustard with a touch of Honey or Agave for sweetness. Season with Sea or Kosher salt, and freshly ground Black Pepper. - **Assembling Salad:** Toss boiled, quartered, and cooled Potatoes with the Dressing until evenly coated. Add crumbled Feta cheese and Green Onions. Garnish with more Feta and Dill Weed. ### **Key Cooking Techniques** - **Boiling Potatoes:** Gentle boiling ensures the Potatoes are evenly and uniformly done and maintains their distinct shape and center. - **Temperature Matters:** Bring the Dressing to room temperature before tossing it with the Potatoes. This allows the flavors to better infuse into the Potatoes and prevents the Dressing from solidifying. - **The Art of Seasoning:** To elevate the Salad's flavors, season the Dressing with high-quality Sea or Kosher salt and freshly ground Black Pepper. These salts enhance the taste of the ingredients without overwhelming them. ### **Serving Suggestions** - **Complementary Main Courses:** The Salad can be served as a side dish to grilled or roasted meats, fish, or poultry. - **Accompanying Salads:** It can also be served as part of a larger spread of salads, each with its unique flavors and textures. - **Versatile Appetizer:** The Salad can be served as an appetizer or a light lunch, especially when paired with crusty bread or crackers. ### **Conclusion** The Moldavian Potato, Feta, and Green Onion Salad embodies a delightful interplay of flavors and textures, making it a versatile dish suitable for various meal types. Its simplicity in preparation and vibrant taste profile make it a favorite among food enthusiasts.