Best 6 Chopped Vegetable Salad With Feta And Olives Recipes
Indulge in a symphony of flavors with our Chopped Vegetable Salad, an explosion of textures and colors that will tantalize your taste buds. This delightful salad features a harmonious blend of crisp cucumber, juicy tomatoes, crunchy bell peppers, and sweet red onions, all tossed in a zesty dressing of olive oil, lemon juice, and herbs. Feta cheese crumbles add a touch of tanginess, while Kalamata olives provide a briny, salty contrast. This salad is a symphony of flavors and textures, a perfect side dish or light lunch that is both satisfying and refreshing.
In addition to the main Chopped Vegetable Salad recipe, this article also includes variations to suit different preferences and dietary restrictions. For a vegan version, simply omit the feta cheese and use a plant-based dressing. If you prefer a spicier salad, add a pinch of chili flakes or a drizzle of hot sauce. For those who enjoy a crunchier texture, consider adding some chopped nuts or seeds. With its versatility and endless possibilities, this Chopped Vegetable Salad is a culinary canvas waiting to be explored.
CHOPPED SALAD WITH CRUMBLED FETA
Steps:
- Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt.
- Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days.
CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES
Categories Salad Olive Onion Tomato Appetizer Side No-Cook Picnic Feta Summer Potluck Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
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.
FETA ROMAINE SALAD
My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
GREEK SALAD W/FETA AND OLIVES
This recipe is from Canadian Living - I love the fact that the dressing is not swimming in olive oil and still packed with flavour. You can cut the vegetables into any size of your preference, but you should try to make sure that the size is approx the same for all vegetables.
Provided by Deantini
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Quarter cucumber lengthwise; cut into 3/4-inch chunks.
- Core, seed and cut green pepper into same-size pieces.
- Place in large bowl (if you are making ahead you can cover and refrigerate for up to 4 hours at this step).
- Core and cut tomato into same-size chunks. Add to bowl along with onion and olives.
- Mix oil, vinegar, oregano, salt and pepper; toss with salad to combine
- Top each serving with cheese.
CHOPPED VEGGIE SALAD WITH WATERMELON AND FETA CHEESE
Provided by Rozanne Gold
Categories Salad Breakfast No-Cook Picnic Vegetarian Quick & Easy Yogurt Low Cal High Fiber Dinner Lunch Feta Watermelon Spring Summer Healthy Potluck Bon Appétit
Number Of Ingredients 12
Steps:
- Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.
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.
Tips:
- Use fresh, high-quality vegetables: The fresher the vegetables, the more flavorful your salad will be. Look for vegetables that are brightly colored and free of blemishes.
- Chop the vegetables into uniform sizes: This will help them cook evenly. If the vegetables are too large, they will take longer to cook and may not be as tender.
- Season the vegetables well: Don't be afraid to add salt, pepper, and other seasonings to the vegetables before roasting. This will help them develop flavor.
- Roast the vegetables at a high temperature: This will help them caramelize and brown, which will give them a delicious flavor.
- Keep an eye on the vegetables while they are roasting: They can burn easily, so it's important to stir them occasionally and remove them from the oven as soon as they are tender.
- Serve the vegetables warm or at room temperature: They can be served immediately, or you can let them cool slightly before serving.
Conclusion:
Chopped vegetable salad with feta and olives is a healthy and delicious side dish that can be served with a variety of main courses. It's also a great way to use up leftover vegetables. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.
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