Name: Feta Olive Salad
Yield: 4 servings
Ingredients: 1 pound feta (crumbled); 1/2 small red onion, diced; 3 garlic cloves, minced; 1 lemon, zested and minced; 1 orange, zested and minced; 1 cup very small cherry tomatoes, halved (optional)*; 1/2 cup green olives, pitted and sliced; 1/2 cup kalamata olives, pitted and sliced; 1/3 cup extra virgin olive oil; 2 tablespoons minced fresh Italian parsley; 1 tablespoon minced fresh cilantro (optional); 2 teaspoons minced fresh oregano; 1 teaspoon minced fresh mint; Black pepper in a mill; Several large romaine or butter lettuce leaves

Servings: 4 persons

1 pound feta (crumbled)
1/2 small red onion, diced
3 garlic cloves, minced
1 lemon, zested and minced
1 orange, zested and minced
1 cup very small cherry tomatoes, halved (optional)*
1/2 cup green olives, pitted and sliced
1/2 cup kalamata olives, pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Black pepper in a mill
Several large romaine or butter lettuce leaves

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.
2
Toss lightly but thoroughly.
3
Drizzle the olive oil over the salad and toss again.
4
Add the fresh herbs, toss, and add several turns of black pepper.
5
Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top.
6
Serve immediately.
7
*Note Use the tomatoes only when they are in season locally; otherwise, omit them.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Feta Olive Salad

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