Feta Olive Preserved Lemon Grain Salad Recipes

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GRAIN SALAD WITH OLIVES AND WHOLE-LEMON VINAIGRETTE



Grain Salad with Olives and Whole-Lemon Vinaigrette image

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

Provided by Alison Roman

Categories     Bon Appétit     Salad     Side     Grains     Olive     Lemon     Shallot     Mint     Parsley     Fall

Yield 8 servings

Number Of Ingredients 9

2 cups unhulled farro or spelt
Kosher salt
2 cups green olives
1 lemon, halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
2 medium shallots, finely chopped
Freshly ground black pepper
1/2 cup olive oil
2 cups coarsely chopped mint and/or cilantro
2 cups coarsely chopped parsley

Steps:

  • Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
  • Meanwhile, using the side of a chef's knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
  • Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.
  • Just before you're ready to eat, fold herbs into salad.
  • Do Ahead
  • Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.

FETA OLIVE SALAD



Feta Olive Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound feta (crumbled)
1/2 small red onion, diced
3 garlic cloves, minced
1 lemon, zested and minced
1 orange, zested and minced
1 cup very small cherry tomatoes, halved (optional)*
1/2 cup green olives, pitted and sliced
1/2 cup kalamata olives, pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Black pepper in a mill
Several large romaine or butter lettuce leaves

Steps:

  • Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.

FETA, OLIVE & PRESERVED LEMON GRAIN SALAD



Feta, olive & preserved lemon grain salad image

Make this feta, olive and mixed grain salad in just six minutes for a super quick salad or side dish - perfect for midweek when you're short on time

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 6m

Number Of Ingredients 4

250g pouch mixed grains
180g pot mixed olives , feta & sundried tomatoes
85g jar M&S preserved lemon & mint grain dressing
50g rocket

Steps:

  • Heat the grain pouch in the microwave following pack instructions. Tip the grains into a bowl and stir through the dressing. Add the olives, feta & sundried tomato mix and two large handfuls of rocket and serve.

Nutrition Facts : Calories 525 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 3.9 milligram of sodium

FETA OLIVE SALAD



Feta Olive Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound feta (crumbled)
1/2 small red onion, diced
3 garlic cloves, minced
1 lemon, zested and minced
1 orange, zested and minced
1 cup very small cherry tomatoes, halved (optional)*
1/2 cup green olives, pitted and sliced
1/2 cup kalamata olives, pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Black pepper in a mill
Several large romaine or butter lettuce leaves

Steps:

  • Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.

FETA AND OLIVE OIL SALAD DRESSING



Feta and Olive Oil Salad Dressing image

If you're a fan of feta cheese and garlic I think you might like this one. I prefer to use the light olive oil so the oil will not be overpowering. Drizzle over romaine lettuce and add a few croutons and you have a dynamite salad

Provided by Luby Luby Luby

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups light olive oil (I use Bertolli)
1/3 cup grated romano cheese
1 cup feta cheese, grated or crumbled
4 tablespoons minced garlic
3 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 tablespoon balsamic vinegar

Steps:

  • Grate cheeses and set aside.
  • Mix remaining ingredients together.
  • Add cheeses and mix well.
  • Best if prepared the day before serving.

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