Romaine Salad With Feta Dressing And Kalamata Tapenade Recipes

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FETA ROMAINE SALAD



Feta Romaine Salad image

My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1 bunch romaine, chopped
3 plum tomatoes, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
1 cup chopped seeded cucumber
1/2 cup Greek olives, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

  • Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

CHARRED ROMAINE GREEK SALAD WITH QUINOA-CRUSTED FETA



Charred Romaine Greek Salad With Quinoa-Crusted Feta image

Provided by María Del Mar Sacasa

Categories     Salad     Low Fat     Vegetarian     Kid-Friendly     Low Cal     Wheat/Gluten-Free     Dinner     Lunch     Salad Dressing     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 to 6 servings, Vinaigrette yields 1 cup

Number Of Ingredients 23

For the vinaigrette:
1/2 cup (2 ounces /60 grams) Kalamata olives, finely chopped
1/2 cup parsley, dill, and mint, chopped
1/4 cup red onion, finely chopped
1/4 cup (2 ounces/60 milliliters) red wine vinegar
6 tablespoons (3 ounces/90 milliliters) extra-virgin olive oil
For the feta:
1/4 cup (1 ounce/30 grams) quinoa flour
1 large egg white
1 cup (6 ounces/180 grams) Basic Quinoa or Pilaf-Style Quinoa
1 teaspoon dried oregano
1 teaspoon red pepper flakes
8 ounces/225 grams feta cheese, drained and cut into 3/4-inch/2-centimeter slices
Vegetable oil for frying
For the salad:
4 heads romaine lettuce, washed and dried
Salt and freshly ground black pepper
Extra-virgin olive oil
2 cups (12 ounces/360 grams) Skillet-Toasted Quinoa or Pilaf-Style Quinoa, warmed
1 1/4 cups Sweet and Tangy Roasted Tomatoes
1 English cucumber, scrubbed, ends trimmed, and cut into 1/2-inch/1.25-centimeter half moons
Pepperoncini
Lemon wedges

Steps:

  • For the vinaigrette:
  • 1. In a medium bowl, stir together the olives, herbs, onion, vinegar, and oil. Set aside.
  • For the feta:
  • 2. Spread the quinoa flour out on a large plate. Beat the egg white in a small bowl. Combine the quinoa with the oregano and red pepper flakes and spread it out on a second large plate. Coat each slice of feta with quinoa flour, dip it in the egg white, and then coat it in the quinoa mixture, pressing down to adhere. Add enough oil to a large skillet to reach 1/2 inch/1.25 centimeters up the sides of the skillet. Heat the oil over medium-high heat until shimmering. Cook the feta until the quinoa is crisp and the cheese looks melted, about 2 minutes per side. With tongs or a spatula, carefully transfer the feta onto a cutting board. Cut each slice crosswise into roughly 1 inch/2.5-centimeter pieces.
  • For the salad:
  • 3. Adjust an oven rack to the uppermost position and set the broiler to high (don't adjust the rack if you have a broiler drawer). Remove and discard any of the lettuce's outermost leaves that are damaged. Cut each head in half lengthwise. Line 2 rimmed baking sheets with foil. Arrange the lettuce halves, cut side up, on the baking sheets. Season them with salt and pepper and drizzle them with olive oil. Turn them cut side down.
  • 4. Broil one of the baking sheets of lettuce until it begins to char, 1 to 3 minutes. Remove it from the oven, turn the lettuce halves cut side up, and broil until charred, 1 to 3 minutes longer. Set the baking sheet on a cooling rack and repeat with the second tray.
  • 5. Divide the lettuce among 8 plates. Top each lettuce half with a 1/4 cup of quinoa, roasted tomatoes, and cucumber slices. Stir the vinaigrette to recombine it and spoon some over each salad. Top with the feta and serve with pepperoncini and lemon wedges.

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE



Romaine Salad with Roasted Red Pepper Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped

Steps:

  • Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
  • Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

FETA-OLIVE ROMAINE SALAD



Feta-Olive Romaine Salad image

This easy Greek salad with a homemade dressing is loaded with flavor. Tossed with fresh feta and peppers, the recipe was sent in by Anita Keppinger of Philomath, Oregon. TIP: To make it more authentic, add traditional Greek olives.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7

6 cups torn romaine
2/3 cup diced sweet red pepper
1/3 cup diced green pepper
3 tablespoons chopped ripe olives
1/4 cup olive oil
1/4 cup balsamic vinegar
1/3 cup tomato and basil feta cheese, crumbled

Steps:

  • In a salad bowl, toss the romaine, peppers and olives. In a jar with a tight-fitting lid, combine oil and vinegar; shake well. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Nutrition Facts : Calories 121 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 104mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

FETA TAPENADE



Feta Tapenade image

A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives.

Provided by Richard Elsom

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 24

Number Of Ingredients 10

2 cups pitted Kalamata olives, drained
1 cup pitted green olives, drained
¼ cup fresh lemon juice
1 (2 ounce) can anchovy fillets, rinsed
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
½ cup extra-virgin olive oil
1 cup crumbled feta cheese
½ teaspoon ground black pepper

Steps:

  • Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 1.7 g, Cholesterol 7.2 mg, Fat 9.9 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 462 mg, Sugar 0.3 g

ROMAINE SALAD WITH CUCUMBER, RED ONION AND FETA



Romaine Salad With Cucumber, Red Onion and Feta image

Provided by Amanda Hesser

Categories     easy, quick, weekday, salads and dressings, side dish

Time 30m

Yield serves 4

Number Of Ingredients 8

1/2 small cucumber, peeled, halved and seeded
1/2 medium red onion, very thinly sliced
1/2 teaspoon coarse kosher salt
4 cups torn romaine lettuce
1/4 pound feta, preferably French goat's-milk feta
2 tablespoons best quality olive oil
1 tablespoon balsamic vinegar or red-wine vinegar
Coarsely ground black pepper

Steps:

  • Thinly slice the cucumber halves. You need just 1 cup. In a bowl, combine the cucumber with the onion and sprinkle with the salt. Mix, then let sit for 15 minutes.
  • Meanwhile, put the romaine in a large salad bowl. Break the feta into small (1/2-inch) pieces and drop them into the bowl. Gather the cucumber and onion in your fist and squeeze out any excess moisture. Scatter them over the romaine. Sprinkle the oil and vinegar over the salad. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 285 milligrams, Sugar 3 grams

PASTA WITH KALAMATA OLIVE TAPENADE, FETA, AND CHOPPED TOMATO



Pasta With Kalamata Olive Tapenade, Feta, and Chopped Tomato image

Tapenade paired with an aromatic paste of briny Greek black olives with sweet pieces of ripe tomato and small cubes of the eastern Mediterranean's pungent Greek sheep's milk cheese makes up this luscious dish. You'll can find Kalamata olives sold by weight in the deli cases of well-stocked supermarkets, as well as in jars. Some may be found already pitted. Substitute any other brine-cured Mediterranean olives you like. Serve with spaghetti, linguine, tagliatelle, or other medium-width strands or ribbons. One you won't want to miss!

Provided by FoodieFanatic

Categories     Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb pasta (spaghetti, linguine, tagliatelle)
1 lb kalamata olive, pitted (about 2 c.)
1 1/4 cups extra virgin olive oil
3 large garlic cloves
3/4 cup fresh Italian parsley
1/3 cup capers, drained
3 tablespoons lemon juice
1 tablespoon dried oregano
1 lb feta cheese, crumbled or 1 lb feta cheese, cut into 1/4-1/2-inch cubes
5 large roma tomatoes, halved, cored, seeded, and cut into 1/4-1/2-inch pieces

Steps:

  • Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
  • While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
  • Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
  • As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes.
  • Top with the remaining Feta and tomatoes, and serve immediately.

Nutrition Facts : Calories 1483.1, Fat 106, SaturatedFat 28.4, Cholesterol 101.2, Sodium 2617.4, Carbohydrate 104.2, Fiber 9.6, Sugar 9.6, Protein 33.7

ROMAINE SALAD WITH FETA, ORANGES, BACON



Romaine Salad With Feta, Oranges, Bacon image

This is a great salad that gets rave reviews and is always finished off quickly wherever it is served. The combination of ingredients may be pretty unusual, but they work unexpectedly well together. We sometimes use fresh strawberries in place of the oranges during strawberry season and I know for sure we don't use nearly as much bacon as called for so take that into account. As with all salads, add ingredients in the amount you prefer, I'm just posting as written. This is excellent though! The feta really makes this for me!

Provided by Christineyy

Categories     Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

2 heads romaine lettuce
2 (11 ounce) cans mandarin oranges, drained
1 small red onion, rings
1/2 lb bacon, cooked crisp
6 ounces walnuts
4 ounces feta, crumbled
1 cup sugar
1 cup oil
1/2 cup red wine vinegar
1 dash paprika (optional)

Steps:

  • Rip romaine heads apart and put in large bowl. Top with oranges, onion rings, crumbled bacon, chopped walnuts, and crumbled feta.
  • Combine sugar, oil, red wine vinegar, and paprika for dressing. Pour desired amount of salad and toss to distribute everything evenly. Serve immediately or refrigerate.

Nutrition Facts : Calories 717.9, Fat 57.8, SaturatedFat 12, Cholesterol 32.7, Sodium 418.8, Carbohydrate 45.1, Fiber 6.2, Sugar 36.6, Protein 11.3

ROMAINE SALAD WITH FETA DRESSING AND KALAMATA TAPENADE



ROMAINE SALAD WITH FETA DRESSING AND KALAMATA TAPENADE image

Categories     Salad     Leafy Green

Yield 12

Number Of Ingredients 11

1/4 cup whole milk
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 1/4 cups olive oil
7 ounces feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 cup pitted Kalamata olives or other brine-cured black olives
4 hearts of romaine lettuce, coarsely chopped
20 cherry tomatoes, halved
1/2 cup chopped chives

Steps:

  • Combine milk, vinegar, lemon juice and 1 garlic clove in processor. Blend until combined. With machine running, add 1/2 cup olive oil, then feta and Parmesan cheeses. Blend until smooth. Season dressing to taste with salt and pepper. Place pitted olives and remaining 1 garlic clove in clean processor. With machine running, add remaining 3/4 cup olive oil. Blend until mixture is smooth. Season tapenade to taste with salt and pepper. Place lettuce in large bowl. Toss with enough dressing to coat. Sprinkle with tomatoes and chives. Drizzle with tapenade and serve.

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From jessicagavin.com


KALAMATA OLIVE AND FETA VINAIGRETTE | FOR THE LOVE OF COOKING
Instructions. Combine the olive oil, canola oil, red wine vinegar, kalamata olives, feta cheese, shallot, Dijon, garlic, honey, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste together in a jar. Whisk until well combined. Cover with a lid and set aside to allow flavors to mingle until ready to serve.
From fortheloveofcooking.net


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