Mediterranean Salad with Feta

I whipped up a pasta salad for a family picnic this past weekend but while I was chopping and dicing the vegetables to mix in with the pasta, I realized that I really liked the vegetable mixture all on it’s own.  A nice refreshing blend of summer veggies with a lemon dill dressing and topped with savory feta….and thought this would make a great recipe to share with you.

This Mediterranean Salad can be eaten as is, topped on grilled fish or chicken or tossed into your favorite pasta or rice to make a delicious summer salad.  Whatever way you choose, this mixture is quite dee—lish. The stars of this simple chopped salad are grape tomatoes, a yellow pepper and parsley.

Start with some chopped fresh curly parsley.

Dice up a nice bright yellow bell pepper.

Toss in a farmstand-fresh cucumber if you have it.  Today I grabbed one at the market but went organic.

Add the diced cucumber to the chopped salad ingredients.

Create a simple dressing of freshly juiced lemon, olive oil and some salt and pepper.  Mix it up with some feta, if desired.  I always desire feta.

Garnish with a bit of fresh or dried dill.

What more would you want?  Well, perhaps some toasted walnuts or pine nuts would make it a bit more interesting….and I do like to add some kalamata olives too. 

Mediterranean Salad with Feta (FODMAP friendly)

Ingredients

  • 1 pint grape or cherry tomatoes, cut tomatoes in half
  • 1 yellow pepper, trimmed, de-seeded and diced
  • 1 cup curly parsley, washed and diced
  • 1/2 cucumber, diced
  • 1 large lemon juiced (about 1/4 cup juice)
  • 1 TB extra virgin olive oil
  • Salt and pepper, to season
  • 1/3 cup feta cheese
  • optional add ins: 1/4 cup toasted walnuts or pine nuts to garnish top of salad (YUM!) and/or 1/2 cup pitted kalamata olives chopped and/or 1 TB chopped chives

Instructions

  1. Mix veggies and drizzle with lemon juice, olive oil, salt and pepper mixing to infuse dressing.
  2. Sprinkle with dill and feta.
  3. If, desired, add 1/4 cup toasted walnuts or pine nuts, kalamata olives and chives on top as garnish.
  4. Serve as side salad, as salsa to grilled fish or chicken, or toss with your favorite rice or pasta to create a flavorful summer salad. (FODMAP followers use gluten free pasta)
http://blog.katescarlata.com/2012/08/08/mediterranean-salad-with-feta/

 

Hope your week is going GREAT!