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Roasted Asparagus Salad with Feta Cheese
Lunch American

Roasted Asparagus Salad with Feta Cheese

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  3. 3 Bake in the preheated oven until asparagus are tender, about 20 minutes.
  4. 4 Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and roasted asparagus.

By pbutler

Jennifer's Corn Salad
Lunch American

Jennifer's Corn Salad

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
  2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Warm Bok Choy, Beet and Feta Salad
Lunch American

Warm Bok Choy, Beet and Feta Salad

4.4

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place beets, 1 clove chopped garlic, and olive oil on a piece of heavy-duty aluminum foil; wrap foil around beets and garlic into a sealed packet.
  3. 3 Roast in the preheated oven until beets are easily pierced with a fork, 40 to 60 minutes. Cool until beets can be handled; rub with a paper towel to remove skins. Cut into 1/2-inch cubes; set aside.
  4. 4 Heat peanut oil and butter in a heavy skillet over medium-high heat. Add bok choy and remaning 3 cloves chopped garlic; cook and stir until bok choy is slightly softened but still crunchy, about 5 minutes. Off heat, stir in beets and feta; serve warm.

By snarkitty

Goddess Beet Salad
Lunch American

Goddess Beet Salad

3.8

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat; cook and stir the garlic and onion in the oil until translucent; scrape the mixture onto a plate, and place in the refrigerator to cooled to room temperature. Once cooled, stir the feta cheese into the garlic and onion mixture.
  2. 2 Arrange the beets on a serving plate; top with garlic, onion, and feta cheese mixture; season with salt and pepper.

By ADAMGODES

Heirloom Tomato Toast with Feta
Lunch American

Heirloom Tomato Toast with Feta

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
  2. 2 Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

By Diana Moutsopoulos

Watermelon Cucumber Salad with Sushi Vinegar and Lime
Lunch American

Watermelon Cucumber Salad with Sushi Vinegar and Lime

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumbers lengthwise in a striped pattern using a vegetable peeler; halve lengthwise and cut into ¼-inch slices creating half-moon shapes. Transfer cucumbers to a large bowl; add watermelon and red onion.
  2. 2 Whisk seasoned rice wine vinegar, white wine vinegar, and lime juice together in a small bowl until well combined; add mint. Muddle mint by vigorously stirring and pressing leaves with a spoon until bruised but not falling apart. Discard mint leaves.
  3. 3 Drizzle vinaigrette over salad; gently toss. Sprinkle with feta cheese; toss again.

By Lisa Stewart

Eggplant Sandwiches
Lunch American

Eggplant Sandwiches

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  2. 2 Split the French rolls lengthwise, and toast. Stir mayonnaise and garlic together in a cup or small bowl; spread on the toasted bread. Fill rolls with eggplant slices, tomato, feta cheese and basil leaves.

By Jamie

Refreshing Summertime Salad
Lunch American

Refreshing Summertime Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine baby greens, mango, watermelon, feta cheese, red onion, and mint in a large bowl.
  2. 2 Whisk vinegar, olive oil, and mango juice concentrate together in a small bowl until well combined; drizzle over salad and toss gently until evenly coated.

By Alberta Rose

Greek Mason Jar Steak Salad
Lunch American

Greek Mason Jar Steak Salad

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
  2. 2 Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
  3. 3 Divide croutons among 5 small resealable plastic bags.

By B Tario

Cucumber Gazpacho
Lunch American

Cucumber Gazpacho

4.0

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.
  2. 2 Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.
  3. 3 Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.
  4. 4 Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.
  5. 5 Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.

By Elizabeth Mervosh

Couscous Salad with Kale, Tomatoes, Cranberries, and Feta
Lunch American

Couscous Salad with Kale, Tomatoes, Cranberries, and Feta

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
  2. 2 Squeeze lemon juice over ingredients and toss until blended.

By sissyneck

Healthy Warm Farro Salad
Lunch American

Healthy Warm Farro Salad

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Whisk olive oil, garlic, lemon juice, salt, and black pepper together in a bowl; set aside.
  2. 2 Combine chicken broth and farro in a large skillet or wok; bring to a boil. Reduce heat to medium; simmer until farro is tender and broth is absorbed, 20 to 25 minutes.
  3. 3 Stir olive oil mixture into farro until coated. Add kale; cook and stir until wilted, 2 to 3 minutes. Sprinkle feta cheese on salad; stir to combine. Season with salt and black pepper.

By Cris

Mediterranean Chickpea Salad I
Lunch American

Mediterranean Chickpea Salad I

4.5

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

By Lucie H

Avocado Shrimp Salad
Lunch American

Avocado Shrimp Salad

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
  2. 2 Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

By Christopher M Rodgers

Refreshing Summer Squash Salad
Lunch American

Refreshing Summer Squash Salad

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Toss yellow squash and zucchini with salt in a large bowl until well combined.
  2. 2 Whisk mint, olive oil, lemon zest, lemon juice, and black pepper in a small bowl until well combined; pour over squash mixture and toss to coat.
  3. 3 Heat a small nonstick skillet over medium heat. Add prosciutto; cook and stir until crisp, about 2 minutes.
  4. 4 Divide squash salad among 4 plates; sprinkle with prosciutto and feta cheese.

By TJ Lombard

Lentil Salad with Chimichurri Sauce
Lunch American

Lentil Salad with Chimichurri Sauce

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
  2. 2 Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
  3. 3 Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

By Kim luvscooking