61812 feta salad martha stewart Recipes

white wine vinegar, olive oil, coarse salt, tomatoes, halved, chopped shallot, crumbled feta cheese, chopped fresh basil

cubed avocado, olive oil, lime juice, lemon juice, garlic, crushed, kosher salt, ground black pepper, diced feta cheese

cucumbers , cut into bite-sized chunks, tomatoes, cut into wedges, sliced red onions, pitted kalamata olives, greek dressing, athenos traditional crumbled feta cheese

green beans, red onion, feta cheese, balsamic vinegar, salt, pepper, dried dill

tomatoes, cored and sliced, cucumbers, peeled, seeded and sliced, salt and pepper, red wine vinegar, olive oil, feta cheese, crumbled, reduced fat

green beans, trimmed, red onion, chopped, toasted walnuts, chopped, white wine vinegar, extra virgin olive oil, feta, black pepper

spinach, mandarin oranges, feta cheese, almonds, blanched, craisins

coarsely chopped english hothouse or persian cucumbers (about 2 lb total), tomatoes (about 1 lb total), coarsely chopped, scallions, chopped, assorted pitted olives (such as kalamata or gaeta), halved, feta, crumbled, divided, coarsely chopped fresh mint, extra-virgin olive oil, fresh lemon juice, kosher salt and freshly ground black pepper

olive oil, minced fresh rosemary, fresh lemon juice, red wine vinegar, grated lemon peel, salt, ground black pepper, head of cauliflower, trimmed, cut into small florets (about 3 cups), white beans (such as great northern or navy beans), drained, heads of belgian endive, trimmed , halved lengthwise, then thinly sliced crosswise, chopped fresh chives, chopped fresh parsley, crumbled feta cheese (about 3 oz)

chunks watermelon, seeded, crumbled feta cheese, coarsely ground black pepper to taste, red-pepper flakes (optional)

orzo, fresh lemon juice, olive oil, pine nuts, toasted, feta (6 oz), crumbled, sliced scallion greens

red-wine vinegar, sugar, olive oil, quartered cherry tomatoes, cucumber, peeled , halved lengthwise, seeded, and cut crosswise into 1/4-inch slices (about 1 1/2 cups), crumbled feta, shredded fresh basil leaves

cucumber, peeled and seeded, drained feta (about 4 oz), at room temperature, plain yogurt, garlic clove, chopped and mashed to a paste with 1/4 tsp salt, freshly ground black pepper to taste

onions, finely chopped (2 cups), olive oil, french green lentils* (4 1/2 oz), picked over and rinsed, fat-free chicken broth (18 fl oz), water, salt, black pepper, coarsely chopped fresh dill, coarsely chopped fresh flat-leaf parsley, skinless boneless chicken breast halves, arrowroot, fresh lemon juice, coarsely chopped fresh mint, bibb lettuce (2 heads), leaves separated (torn if large), crumbled feta (1/4 cup)

fennel bulbs (sometimes called anise), tomatoes (1/2 lb total), seeded and thinly sliced lengthwise, drained bottled capers, crumbled feta (1 1/2 oz), grated fresh lemon zest, fresh lemon juice (to taste), extra-virgin olive oil, salt, black pepper

olive oil, fresh lemon juice, shallot, minced, baby spinach leaves, fennel bulb, trimmed , quartered lengthwise, cored, thinly sliced crosswise, radishes, sliced, crumbled feta cheese

marinated artichoke hearts, drained, grated parmesan cheese, olive oil, chopped shallot (about 1 large), red wine vinegar, chopped fresh italian parsley plus additional for sprinkling, whole grain dijon mustard, garlic clove, minced, olive oil, thick diagonal baguette slices, toasted, marinated artichoke hearts, drained, yellow and red cherry tomatoes, halved, crumbled feta cheese (about 4 oz)

head garlic, red potatoes (each about 1 1/2 inches in diameter), water, balsamic vinegar, extra-virgin olive oil, dijon mustard, haricots verts (thin french green beans) or regular green beans, red bell pepper, english cucumber, kalamata or other brine-cured black olives, two 6-oz cans solid white tuna in water, crumbled feta (about 2 oz)