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Marinated Feta Greek Salad Recipe
Ingredients
- ½-1 teaspoon crushed red pepper
- 1 sprig of EACH: rosemary, thyme, AND oregano
- ½ cup extra virgin olive oil (or enough to cover all of the feta)
- 5-6 ounces Greek feta, cut into small pieces
- 1-pint cherry tomatoes, cut in halves
- 1 hothouse cucumber, sliced
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 1 (15-ounce) can garbanzo beans, drained
- ¼ cup EVOO (drained from marinated feta)
- 1 teaspoon EACH: dried oregano AND Dijon mustard
- ½ teaspoon EACH: salt AND black pepper
- 2 tablespoons red wine vinegar
| PREP TIME 20m |
TOTAL TIME 20m |
YIELD 6 servings |
|---|
Instructions
MARINATED FETA:
- Add the cubed feta, rosemary spring, thyme, oregano, and red pepper flakes to a glass storage container (one that has a tight-fitting lid) then pour the olive oil over the top.
- You might need additional olive oil to cover the feta completely, it just depends on the size of your container.
- Cover the container with the lid and allow the feta to sit in the refrigerator for 1-14 days.
- Be sure to allow the marinated feta to come to room temperature for 30 minutes – 2 hours so the oil liquifies before you remove the feta.
VINAIGRETTE:
- Add the ingredients for the vinaigrette in a glass jar (one that had a lid.)
- Screw on the cap and give it a good shake.
- Taste and adjust with additional seasonings as desired.
SALAD:
- When ready to serve, add all the ingredients for the salad, along with the drained marinated feta to a large bowl.
- Drizzle half the dressing and toss the salad. Taste and adjust with additional dressing as desired.
- Allow the salad to sit for 10 minutes before serving.
A recipe from little spice jar
2020-01-06
https://www.flyers-on-line.com/data/recipes/5913/marinated-feta-greek-salad.jpg
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COOK TIME
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TOTAL TIME
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