Best 5 Chopped Salad With Shallot Vinaigrette Feta And Dill Recipes
**Chopped Salad with Shallot Vinaigrette, Feta and Dill: A Symphony of Freshness and Flavor**
Indulge in a delightful culinary journey with our Chopped Salad featuring a vibrant Shallot Vinaigrette, tangy Feta cheese, and aromatic Dill. This refreshing salad is a symphony of flavors and textures, offering a perfect balance between crisp and tender, savory and tangy. With simple-to-follow recipes for the salad and its delectable vinaigrette, this dish is a breeze to prepare and promises to be a hit at any gathering. Join us as we explore the vibrant world of flavors in this Chopped Salad, where every bite is a celebration of freshness and culinary artistry.
**Recipes Included:**
1. **Chopped Salad with Shallot Vinaigrette, Feta and Dill:** Dive into the main recipe for a refreshing and flavorful chopped salad, featuring a medley of crisp veggies, tangy feta, and a zesty shallot vinaigrette.
2. **Shallot Vinaigrette:** Discover the secrets behind our irresistible shallot vinaigrette, a harmonious blend of tangy shallots, smooth olive oil, and a hint of Dijon mustard. This versatile dressing is not only perfect for the chopped salad but also elevates grilled meats, roasted vegetables, and more.
3. **Homemade Croutons:** Elevate your salad with homemade croutons, adding a delightful crunch and savory flavor. Our simple recipe guides you through creating golden-brown croutons using pantry staples.
4. **Quick Pickled Red Onions:** Add a pop of color and tangy flavor to your salad with these quick pickled red onions. This easy recipe transforms ordinary red onions into a vibrant and flavorful addition to your culinary creations.
5. **Feta Cheese Dressing:** Indulge in a creamy and tangy feta cheese dressing, perfect for drizzling over your chopped salad. With a few simple ingredients and minimal effort, you'll have a homemade dressing that adds a touch of richness and depth to every bite.
CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Provided by Samin Nosrat
Categories Bon Appétit Salad Salad Dressing Dill Feta Shallot Cucumber Radicchio Lemon Sugar Snap Pea Wheat/Gluten-Free Summer Spring
Yield 8 servings
Number Of Ingredients 14
Steps:
- Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
- Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
- Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
- Do Ahead:
- Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
CHICKEN CHOPPED MEDITERRANEAN SALAD WITH FETA VINAIGRETTE
Steps:
- In a bowl large enough for tossing salad, add diced chicken breast.
- Chop the romaine and add to salad bowl. Toss in the cucumber, olives and red onion and set aside.
- In a sealable jar or container with a lid, combine red wine vinaigrette, Greek seasoning and crumbled feta cheese. Seal lid and shake vigorously.
- Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes.
CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO
Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.
Provided by Lidey Heuck
Categories dinner, lunch, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
- Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
- In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
CHOPPED GREEK SALAD WITH SHALLOT VINAIGRETTE
Make and share this Chopped Greek Salad With Shallot Vinaigrette recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper.
- In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve.
- Make Ahead The dressing can be refrigerated overnight.
Nutrition Facts : Calories 207.6, Fat 14.9, SaturatedFat 5.3, Cholesterol 25.4, Sodium 470, Carbohydrate 13.6, Fiber 9, Sugar 3.4, Protein 8
Tips:
- To save time, use a food processor or blender to chop the vegetables.
- For a more flavorful salad, roast the vegetables before chopping them.
- Add a variety of textures to your salad by including crunchy vegetables, such as cucumbers and carrots, and soft vegetables, such as tomatoes and avocado.
- Don't be afraid to experiment with different herbs and spices in your vinaigrette. For example, try adding a teaspoon of dried oregano or basil, or a pinch of smoked paprika.
- If you're using a store-bought vinaigrette, be sure to taste it before adding it to your salad. You may want to adjust the flavor by adding more olive oil, vinegar, or herbs.
Conclusion:
Chopped salad is a versatile and healthy dish that can be enjoyed as a main course or a side dish. It's a great way to use up leftover vegetables, and it's also a good way to get your daily dose of fruits and vegetables. With so many different variations, there's sure to be a chopped salad recipe that everyone will enjoy.
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