Rustic Sourdough Salad With Feta Recipes

MELON AND FETA SALAD WITH SOURDOUGH CROUTONS AND MINT

Steps:

• Preheat the oven to 450 degrees F.
• Put the bread pieces on a baking sheet and toast until golden brown, about 8 minutes.
• Meanwhile, arrange the melon in a flat layer on a large serving platter or 4 smaller plates. Season the melon with salt, pepper, the lemon zest and 1/2 of the lemon juice. Drizzle with about 2 tablespoons of the olive oil.
• Combine the vinegar and the remaining lemon juice in a medium bowl. Season with salt and pepper and add the red onion and garlic. Toss together with a large spoon or clean hands and let sit for 2 to 3 minutes to soften and mellow.
• Whisk 3 tablespoons of the olive oil into the onion mixture until homogenous and adjust the seasoning, if necessary. Add the croutons and toss together until the bread is properly dressed but still crunchy. Sprinkle over the melon. Top with the feta, mint leaves, more black pepper and a good drizzle of the olive oil. Enjoy!

WARM MUSHROOM SALAD WITH FETA

Steps:

• Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
• Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
• Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
• Toss to mix and serve with crusty bread.

BROCCOLI SALAD WITH FETA

Steps:

• Mix the first five ingredients in a bowl.
• Combine the the last nine ingredients to form the dressing.
• Add to broccoli mixture.
• Cover and refrigerate for 2 hours before serving.
• Enjoy!

RUSTIC SOURDOUGH SALAD WITH FETA

Steps:

• PLACE: bread chunks in bottom of salad bowl.
• Top with greens.
• TOSS: tomatoes, cucumber, onion, cheese and olives.
• Place over greens.
• Refrigerate.
• POUR: dressing over salad just before serving;toss lightly.
• MAKES: 6 to 8 servings PREP TIME: 20 min plus refrigerating time.