Salad recipes with feta are a delicious way to bring tangy, creamy flavor to your table. Feta cheese pairs beautifully with crisp vegetables, juicy fruits, grains, and herbs, making it a versatile addition to salads year-round. Whether you want a light lunch, a stunning side, or a filling main, these feta-forward salads are sure to satisfy.
Ingredients
- 5 oz (about 1 cup) feta cheese, crumbled
- 6 cups mixed salad greens (arugula, spinach, romaine, or spring mix)
- 1 pint (about 2 cups) cherry tomatoes, halved
- 1 medium cucumber, sliced into half-moons
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1/4 tsp kosher salt (or to taste)
- 1 lemon, cut into wedges (for serving)
Instructions
- Prepare the vegetables: Rinse the salad greens and spin or pat dry. Slice the cherry tomatoes, cucumber, and red onion as directed.
- Assemble the base: In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, black pepper, and salt until well combined.
- Toss the salad: Drizzle the dressing over the salad and gently toss until the vegetables are evenly coated.
- Add the feta: Sprinkle the crumbled feta cheese over the top of the salad. Toss lightly if you like, or leave it on top for a more striking presentation.
- Finish and serve: Serve the salad immediately with lemon wedges on the side for squeezing over the top.
Tips
- Substitute feta: If you prefer a milder cheese, try goat cheese or ricotta salata. For a dairy-free version, use a plant-based feta alternative.
- Make ahead: You can prep the veggies and dressing up to a day in advance, but wait to combine and dress the salad until just before serving to keep it crisp.
- Cutting onions: To mellow the bite of raw red onion, soak the slices in cold water for 10 minutes, then drain and pat dry before adding to the salad.
- Don’t overdress: Add dressing gradually and toss gently to avoid soggy greens and keep feta from dissolving into the salad.
Serving Suggestions
This feta salad is a versatile dish that works as a side or a main. Pair it with grilled chicken, lamb, or fish for a satisfying meal. It’s also perfect alongside pita bread and hummus, or as part of a mezze spread with dolmas and roasted vegetables. For lunch, add cooked quinoa or farro to make it more filling, or serve over a bed of grains for a hearty grain bowl.
Variations
- Watermelon & Feta Salad: Replace tomatoes and cucumber with 3 cups cubed watermelon and 1/4 cup fresh mint. Add a drizzle of balsamic glaze for extra flavor.
- Roasted Beet & Feta Salad: Use 2 medium roasted beets (cubed), arugula, and walnuts in place of tomatoes and olives. Add orange segments for brightness.
- Greek Pasta Salad: Toss 8 oz cooked orzo or rotini with the veggies, feta, and dressing for a picnic-friendly option.
- Chickpea & Feta Salad: Add 1 (15 oz) can chickpeas (rinsed and drained) for plant-based protein and extra texture.
Storage and Reheating
Salad with feta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. If possible, store the dressing separately and toss just before eating to keep the greens crisp. Feta holds up well, but the vegetables may soften as they sit. This salad is not suitable for freezing. To refresh leftovers, add a handful of fresh greens and a squeeze of lemon. Salad should not be reheated, as the greens will wilt and lose their texture.
Frequently Asked Questions
- Can I use pre-crumbled feta cheese?
- Yes, pre-crumbled feta is convenient and works well in salads. However, block feta tends to be creamier and fresher-tasting. If you have the option, buy a block and crumble it yourself for the best texture and flavor.
- Is feta cheese vegetarian?
- Traditional feta is made with animal rennet, but many brands now offer vegetarian feta made with microbial or vegetable rennet. Check the label if this is important for your diet.
- What’s the best way to keep salad greens crisp?
- Wash and thoroughly dry greens before assembling the salad. A salad spinner is helpful, but you can also pat them dry with clean towels. Store greens in a paper towel-lined container in the fridge until ready to use, and dress the salad just before serving.
- Can I make this salad ahead of time for a party?
- Yes, you can prep all the components (chop veggies, make dressing, crumble feta) a day ahead. Keep everything separate and assemble right before serving to ensure freshness and crispness.
- What other herbs go well with feta salads?
- Fresh herbs like dill, mint, parsley, basil, and oregano all complement feta beautifully. Add a handful of chopped herbs to boost flavor and freshness.
- How can I make this salad more filling?
- To make the salad a meal, try adding cooked grains (like quinoa, farro, or bulgur), roasted vegetables, or a protein such as grilled chicken, shrimp, or chickpeas. This turns the salad into a hearty, balanced main dish.
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