Herb Salad Mix With Tomatoes Pepper And Feta Recipes

BELL PEPPER, TOMATO, AND FETA SALAD

Bell Pepper, Tomato, and Feta Salad image

I make this salad all the time in various configurations, using more or less bell pepper, tomato, or feta cheese, depending on what I have in my fridge. Mixed color bell peppers look prettiest. The dressing couldn't be easier and can be used on different salads as well.

Provided by barbara

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

3 tomatoes, cored and chopped
1 red bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 green bell pepper, cored and sliced
½ onion, thinly sliced
3 ounces crumbled feta cheese, or to taste
4 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon white sugar
1 pinch freshly ground black pepper to taste

Steps:

Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.

Nutrition Facts : Calories 222 calories, Carbohydrate 10.2 g, Cholesterol 18.9 mg, Fat 18.9 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 826 mg, Sugar 6.3 g

TOMATO FETA SALAD

Tomato Feta Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese

Steps:

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

EASY RED BELL PEPPER AND FETA SALAD

Easy Red Bell Pepper and Feta Salad image

This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.

Provided by Christine

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

4 red bell peppers, sliced
1 (8 ounce) package crumbled feta cheese
1 onion, finely chopped
6 tablespoons olive oil
6 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and freshly ground black pepper to taste
1 pinch white sugar

Steps:

Combine bell peppers, feta cheese, and onion in a large bowl.
Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Lentil and Herb Salad With Roasted Peppers and Feta image

A delicious salad that works equally well warm or at room temperature.

Provided by Martha Rose Shulman

Categories appetizer

Time 40m

Yield Serves 6 generously

Number Of Ingredients 12

Ingredients

2 cups / 14 ounces green, brown or black lentils, rinsed and picked over6 cups water
1 small or 1/2 large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup broth from the lentils
2 roasted red peppers peeled, seeded sliced in 2-inch long julienne
1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled

Steps:

In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams

HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS

Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts image

Provided by Bon Appétit Test Kitchen

Categories Salad Nut Appetizer Side Vegetarian Quick & Easy Low Cal Dinner Lunch Feta Pecan Bell Pepper Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

1 5-ounce container herb salad mix
1 cup coarsely chopped roasted red peppers from jar
1/2 cup walnut halves or pecan halves, toasted
1 10.5-ounce jar feta cheese in oil with herbs and spices
1 tablespoon red wine vinegar

Steps:

Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.

TOMATOES AND FETA CHEESE WITH HERB-AND-GARLIC DRESSING

Tomatoes and Feta Cheese with Herb-and-Garlic Dressing image

Provided by Susan Springob

Categories Salad Cheese Olive Tomato No-Cook Vegetarian Quick & Easy Summer Bon Appétit South Carolina

Yield Serves 4

Number Of Ingredients 10

Ingredients

6 tablespoons tarragon vinegar
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 tablespoon coarse-grained Dijon mustard
1 shallot, minced
1 large garlic clove, minced
1 teaspoon minced peeled fresh ginger
1 cup olive oil
4 large tomatoes, thinly sliced
1/3 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1/3 cup crumbled feta cheese

Steps:

Combine first 6 ingredients in medium bowl; gradually whisk in oil. Season dressing to taste with salt and pepper.
Arrange tomatoes on platter. Sprinkle with olives and cheese. Drizzle with enough dressing to coat. Serve, passing remaining dressing separately.

HERB SALAD WITH FETA

Herb Salad with Feta image

Using two kinds of parsley -- flat-leaf and curly-leaf -- brings a variety of textures to this salad. But it's also fine to choose just one, as long as you have two cups total.

Provided by Martha Stewart

Categories Salad Recipes

Time 10m

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Coarse salt
Freshly ground pepper
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh curly-leaf parsley leaves
1/2 cup firmly packed fresh mint leaves
1 small head Boston lettuce (9 ounces), torn into bite-size pieces
2 ounces (1/3 cup) feta cheese, crumbled

Steps:

Whisk together oil and lemon juice in a medium bowl, and season with salt and pepper. Add flat-leaf parsley, curly-leaf parsley, mint, and lettuce; toss to combine. Garnish with cheese.

ROASTED TOMATO HERB AND FETA SALAD

Roasted Tomato Herb and Feta Salad image

Make and share this Roasted Tomato Herb and Feta Salad recipe from Food.com.

Provided by Wendys Kitchen

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

100 g greek feta, crumbled
1 tablespoon oregano, chopped
2 tablespoons basil, chopped
ground black pepper
1/4 cup extra virgin olive oil
8 egg tomatoes, quartered
1 bunch rocket, washed and trimmed to serve
150 g kalamata olives, to serve

Steps:

Preheat oven to 200 degrees Celsius.
Line baking tray with foil.
Combine feta, oregano, basil, pepper and oil.
Add tomatoes and toss well to coat. Set aside for 15 minutes.
Place tomatoes cut side up on tray. Bake for 25-30 minutes. Let cool slightly.
Arrange tomatoes, rocket and olives on serving plates with toasted baguette.

Nutrition Facts : Calories 262.4, Fat 23.2, SaturatedFat 6.2, Cholesterol 22.2, Sodium 615.5, Carbohydrate 10.7, Fiber 3.5, Sugar 5.8, Protein 5.5

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