Best 6 Vegetable Salad With Feta Cheese Recipes

Indulge in a symphony of flavors and textures with our vegetable salad with feta cheese, a vibrant and refreshing dish that combines the best of fresh vegetables, creamy feta, and a tangy dressing. This delectable salad features crisp cucumber, juicy tomatoes, sweet bell peppers, and crunchy red onions, all tossed in a zesty lemon-tahini dressing that brings out the natural sweetness of the vegetables. Topped with crumbled feta cheese, this salad offers a delightful balance of flavors and textures, making it a perfect side dish or a light and healthy meal. But that's not all! This article also includes a collection of equally enticing recipes, including a classic Greek salad, a Mediterranean quinoa salad, and a delightful roasted vegetable salad with goat cheese. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

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

FETA VEGGIE SALAD

Feta Veggie Salad image

"If you're tired of the same old green salads, try this medley I cam up with after tasting something similar at a restaurant," suggests Kristen Zayon of Anchorage, Alaska. Tip: "It makes a wonderful meal paired with grilled chicken and steamed rice," Kristen says.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

2 cups sliced fresh mushrooms
1 large green pepper, coarsely chopped
1 medium cucumber, seeded and chopped
1 large tomato, seeded and chopped
1 small red onion, coarsely chopped
1 cup (4 ounces) crumbled tomato and basil feta cheese
1 teaspoon minced garlic
2/3 cup Greek vinaigrette

Steps:

In a large salad bowl, combine the first seven ingredients. Drizzle with vinaigrette and toss to coat. Chill until serving.

Nutrition Facts :

TOMATO CUCUMBER FETA SALAD RECIPE

Tomato Cucumber Feta Salad Recipe image

This Cucumber Tomato Feta Salad has simple ingredients that are a winning combination. Refreshing and flavorful!

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 10m

Number Of Ingredients 11

Ingredients

1 lb Roma tomatoes (4 medium) chopped
1 English Cucumber or 4 small garden cucumbers (sliced)
6 oz feta cheese (large crumbles or diced is best)
1 small red onion (sliced)
1/4 cup cilantro (or 1/4 bunch), chopped*
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice (from 1 medium lemon)
2 garlic cloves (pressed)
1/4 tsp sea salt (or to taste)
1/4 tsp black pepper
1/4 tsp ground cumin

Steps:

In a small bowl, stir together dressing ingredients: 2 Tbsp olive oil, 2 Tbsp lemon juice, pressed garlic cloves, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin.
In a large mixing bowl, add prepared salad ingredients: chopped tomatoes, sliced cucumber, feta cheese crumbles, sliced red onion and 1/4 cup chopped cilantro.
Just before serving, drizzle with dressing and toss to combine. Season to taste with salt if desired.

Nutrition Facts : Calories 221 kcal, Carbohydrate 12 g, Protein 8 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 629 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

GRILLED VEGETABLE SALAD WITH FETA AND MINT

Grilled Vegetable Salad with Feta and Mint image

Provided by Ellie Krieger

Time 40m

Yield 4 servings, serving size: 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 red bell pepper cored and cut into 4 pieces
1 eggplant (about 1 pound), cut across into 1/4-inch rounds
1 medium onion, cut into 1/4-inch slices
2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
Olive oil cooking spray
5 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup grape tomatoes, halved
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese

Steps:

Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

Nutrition Facts : Calories 275 calorie, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 17 milligrams, Sodium 230 milligrams, Carbohydrate 18 grams, Fiber 7.5 grams, Protein 6 grams

VEGETABLE SALAD WITH FETA CHEESE

Vegetable Salad With Feta Cheese image

This is a good sized salad -- if you add some leftover chicken it can also be a wonderful main dish salad. Recipe source: Bon Appetit (December 1986)

Provided by ellie_

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 garlic clove, halved
1 head lettuce, torn into bite sized pieces
3 tomatoes, quartered
1 cucumber, peeled and sliced
1 red onion, chopped
3 celery ribs, diced
1 green pepper, seeded and chopped
6 radishes, sliced
1 carrot, shredded
2 tablespoons parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb feta cheese, crumbled
12 -14 kalamata olives

Steps:

Rub inside of a large wooden salad bowl with cut garlic, discard garlic.
Add next 9 ingredients (lettuce - parsley) to bowl; toss.
In a jar combine next 6 ingredients (olive oil - pepper) and shake well to combine.
Pour dressing over salad and toss.
Add cheese and olives and toss again.

VEGETABLE CHEESE SALAD

Vegetable Cheese Salad image

Here's a satisfying salad that's garden-fresh. It stars three delicious cheeses and refreshing vegetables like crisp cucumber, bell peppers and juicy tomatoes. This unique summer salad makes a nice light lunch or super side dish. -Shary Geidner, Clear Lake, Iowa

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

3 cups shredded cheddar, Monterey Jack and/or mozzarella cheese
1 medium cucumber, chopped
1 medium tomato, seeded and chopped
1 green onion, thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon lime juice
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon paprika
1/2 teaspoon sugar
Lettuce, optional

Steps:

In a bowl, combine cheeses, cucumber, tomato, onion and peppers. In a small bowl, combine sour cream, mayonnaise, lemon and lime juice, garlic, mustard and seasonings; mix well. Pour over salad and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired.

Nutrition Facts :

CHOPPED VEGETABLE SALAD WITH FETA AND OLIVES

Chopped Vegetable Salad with Feta and Olives image

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

Ingredients

1 large head romaine lettuce, finely chopped (about 8 cups)
4 medium plum tomatoes, seeded, finely chopped (about 1 1/2 cups)
1 large cucumber, peeled, seeded, finely chopped (about 1 1/4 cups)
1/2 cup chopped red onion
1/4 cup olive oil (preferably extra-virgin)
3 tablespoons red wine vinegar
1 cup crumbled feta cheese (about 4 ounces)
1/2 cup pitted halved Kalamata olives or other brine-cured black olives

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.

Tips:

Use fresh, seasonal vegetables for the best flavor and texture.
Choose a variety of vegetables with different colors and textures for a visually appealing salad.
If using hard vegetables like carrots or beets, grate or thinly slice them so they are easier to eat.
Dress the salad lightly with a vinaigrette or other dressing to avoid overpowering the flavors of the vegetables.
Top the salad with crumbled feta cheese, chopped nuts, or seeds for extra flavor and crunch.

Conclusion:

This versatile vegetable salad with feta cheese is perfect for a light lunch or dinner, or as a side dish. It's packed with fresh, healthy vegetables and topped with creamy feta cheese for a delicious and satisfying meal. With endless variations and customization options, this salad is sure to become a favorite in your kitchen. Experiment with different vegetables, herbs, and dressings to create a salad that suits your taste preferences. Enjoy this colorful, flavorful, and nutritious salad as part of a healthy and balanced diet.

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