Servings: 8 Prep: 15 min Cook: 0 min Total: 15 min
I’m just going to come right out of the gate and say that I’m not a big fan of Feta Cheese. This recipe is here because it was requested that I make it. So, I did!
I think it’s very pretty, very healthy, full of colors and nutrients. I have some friends that grow sprouts and supply local restaurants. They brought over some lovely sunflower sprouts for me, on that day. (Side note: sprouts are awesome foodstuffs. Tasty, varied, full of nutrients and one of the only things people eat, while it’s still alive!)
I tasted the salad and … it was yummy! If there were ever a way to sneak some Feta cheese into my life, this salad would probably be the best vehicle for it.
I still don’t like Feta, though …
I like cheese. I like pickles. Picked cheese is … blech.
Don’t let my odd bird tastes sway you, though. It’s a good salad. Enjoy the salad!
- 1 lb fresh assorted tomatoes cut into thin slices or wedges
- 1 each english cucumber seeded and cut into small cubes
- 1 each sweet red onion very thinly sliced
- 1 small red bell pepper seeded and cut into small cubes
- 1/4 cup kalamata olives rough chop
- 2 tsp fresh oregano rough chop
- 2 each garlic clove minced
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil good quality
- salt and fresh cracked pepper to taste
- 1 lb feta cheese cut into cubes
- Assemble all your ingredients, except the feta, in a salad bowl. Allow to sit for 5 to 10 minutes, while it absorbs the flavors and softens, a bit.
- Add the feta cheese, and carefully toss the salad. Try not to break apart the cubes of feta.
- Divide the salad between 8 plates or bowls. Garnish with fresh parsley or sprouts!
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* Learn More: More about this recipe and nutrition …