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Marinated Feta Greek Salad Recipe

Marinated Feta Greek Salad
Source: little spice jar

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.

Snacks

A recipe from little spice jar

https://www.flyers-on-line.com/data/recipes/5913/marinated-feta-greek-salad.jpg

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