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Field-Fresh Feta Salad

Field-Fresh Feta Salad

What could be better than fresh vegetables, herbs, and crumbled feta cheese on a bed of spinach leaves? This nutritious meal is a great way to reach your weight loss goals without sacrificing fresh taste and flavor.


  • 2 Tablespoons fresh lemon juice
  • 2 Teaspoons extra virgin olive oil
  • 1 Teaspoon honey
  • 1/2 Cup halved grape tomatoes
  • 1/4 Cup cooked fresh corn kernels
  • 1/4 Cup ATHENOS Traditional Crumbled Feta Cheese
  • 2 Tablespoons chopped avocados
  • 1/2 Cup sliced radishes
  • 1 Cup loosely packed baby spinach leaves


Calories Per Serving327

Folate equivalent (total)107µg27%

  • 3 medium heirloom tomatoes, sliced
  • 1 (4 ounce) package feta cheese, or to taste
  • 6 grape, seedlesses seedless red grapes, cut in half
  • ¼ cup freshly squeezed orange juice
  • 1 ½ tablespoons honey
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil
  • 1 wedge lime
  • 1 (1 inch) piece fresh ginger
  • 1 teaspoon white vinegar, or as needed
  • 1 slice yellow onion
  • ¼ cup canola oil

Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.

Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.

Ingredients in Greek Feta Salad

  • Cucumbers- While you could certainly use standard garden cucumbers in your salad, they have a bitter skin and more seeds than varieties such as Persian, Armenian or English (Hot-House).
  • Tomatoes- Any small variety will be fine. Tear drop tomatoes are delicious, as are grape and cherry tomatoes.
  • Greek olives- You can't make a Greek salad without Greek olives. Well, you CAN, but it just wouldn't be the same! The flavor and richness of olives grown in Greece is exceptional, as they are harvested by hand with extreme care. (This also may explain why some varieties are so expensive!)
    You can add any variety(ies) or color(s) of your choice to your salad.

Fun fact for trivia night:
All olives begin with a green color! Essentially, the darker the olive, the riper it was at harvest time. Also, black olives aren't actually black at all they are green, then pumped full of oxygen and a black chemical called ferrous gluconate.

    Greek feta cheese- This creamy cheese is primarily made from sheep's milk, although some cheesemakers add a bit of goat's milk to their blend.

What’s in the marinated feta greek salad dressing?

  • olive oil from the marinated feta
  • dried oregano
  • Dijon mustard
  • salt and pepper
  • red wine vinegar

How to make the marinated feta for this greek salad:

Making the marinated feta for this Greek salad is really easy!

  1. dice the feta into small cubes
  2. add the feta to an airtight container (preferably glass) with a tight-fitting lid
  3. the add-ins (herbs, garlic, sun-dried tomatoes, red pepper flakes, etc.)
  4. Pour the olive oil on top
  5. Cover and store

How do you store the feta cheese while it’s marinating?

  • I’ve read up on this quite a bit, and though lots of sources say that it will be fine to store at room temperature for 24 hours if all of the feta is completely submerged in the olive oil, I still recommend refrigerating as the feta marinates. For this reason, the flavors to take a little longer to develop because of the cooler temperatures. Marinated feta on day four will most definitely taste much better than marinated feta from day two.
  • TIP: You’ll want to remove the marinated feta from the refrigerated about 30 minutes-2 hours before using it in a salad. You want the olive oil to come back to a liquid state. It solidifies when it sits in the refrigerator at such a cold temperature.

What do I do with the leftover olive oil?

Make tons of salad dressing! You can pretty much use it anywhere where you’d use extra virgin olive oil – make vinaigrettes, toss with pasta, or in a bean salad.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

Simple but packed with flavor, Israeli salad is a standard accompaniment to most Israeli meals, even breakfast!


  • 2 English (or hothouse) cucumbers, seeded and diced (no need to peel)
  • 1 ( 10.5 oz ) pint grape tomatoes, halved
  • 4 thinly sliced scallions, white and green parts (about 1/2 cup)
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon dried oregano
  • 4 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons lemon juice, from 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 oz feta cheese, diced (about 1 cup)


  1. In a large bowl, combine all of the ingredients except the feta cheese toss well. Add the feta and gently mix to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if necessary. Transfer to a platter and serve.
  2. Make-Ahead Instructions: The salad can be prepared up to point of adding the feta up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust seasoning, if necessary.

Nutrition Information

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  • Per serving (8 servings)
  • Calories: 139
  • Fat: 11 g
  • Saturated fat: 4 g
  • Carbohydrates: 6 g
  • Sugar: 4 g
  • Fiber: 1 g
  • Protein: 4 g
  • Sodium: 347 mg
  • Cholesterol: 19 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This Flavorful Spring Salad Gets Better as It Sits (I Eat It All Week Long)

I’ve always liked salads, but in college I really fell in love with salads. I went to a small school, and we were extremely spoiled for choice. We had steak nights and Hawaiian barbecue lunches, and my junior year they gave us the gift of a made-to-order salad bar. It felt like having one of those $15 store-bought salads right at your doorstep any day of the week (well, more like Monday through Friday).

This addition to the dining hall completely changed my relationship to salads. Whereas before I viewed salads as boring, having a seemingly endless array of mix-ins to choose from made me realize just how exciting salads can be. Suddenly I was adding goat cheese and sweet potatoes to the mix, and I was hooked. I could often be founded zipping across campus in an attempt to be early in line for the salad bar.

One of my current favorite salads is a recipe by my Kitchn colleague Grace. Now that it’s officially spring again, her marinated chickpea and feta salad with spring veggies is the perfect celebration of some of the beautiful produce that becomes available to us at this time of the year — specifically it features crisp snap peas and radishes, which are two of my very favorite spring vegetables. The addition of farro (or whatever grain you prefer) makes it feel hearty and filling, and the marinated chickpeas and feta make it a totally flavor-packed meal. The marinade also doubles as the dressing for the salad.

The best part about this recipe? It tastes even better the next day, which are words I never thought I’d say. Whereas most salads make terrible leftovers, this one is designed to last in the fridge, dressed and all. In fact, the longer the chickpeas and feta sit in the marinade, the more flavorful the salad becomes. The next day, all you have to do is mix the marinated veggies with the pre-chopped romaine and some diced avocado. It’s easy, super quick, and delicious, which naturally makes it a lunchtime favorite of mine.  

Arugula, Feta, and Nectarine Salad

When stone fruits are in season, don’t hesitate to use them in salads — they’re amazing!

Here, fresh nectarines join feta cheese, a generous handful of fresh mint, and a scattering of sliced almonds to add flavor, texture and interest to savory salad greens. Nectarines are also delicious grilled, so try that option if you don’t mind an extra step.

Baby or wild arugula has more character and pizzazz than lettuce, but you can substitute spring mix or watercress if you like. For some delicious protein, add Parma ham or prosciutto.

Place the feta in a small bowl. In another bowl, whisk together the oil, lemon juice and mint. Season with salt and pepper to taste. Pour the dressing over the cheese and stir gently to combine. Set aside at room temperature. This step can be done up to 4 hours in advance.

Divide the arugula among 4 plates. Arrange one quarter of the nectarine wedges on each salad and top with the almonds. Divide the feta cheese among the salads, drizzling any remaining dressing over the greens. Serve immediately.

Optional: Grilled Nectarines

If you’d like to grill the nectarines for this recipe, do so before assembling the salad so they have time to sit before and cool after grilling. Pre-heat your grill on medium-high (375 degrees F). Cut the nectarines in half and brush each half all over with a bit of extra-virgin olive oil, then let them sit at room temperature for 30 minutes. Grill over medium-high heat, cut side down, for 5 minutes, then flip and continue grilling another 3 minutes or until slightly softened. Transfer to a cutting board and let cool for several minutes before slicing each half into 6 wedges.

Optional: Grilled Nectarines

If you’d like to grill the nectarines for this recipe, do so before assembling the salad so they have time to sit before and cool after grilling. Pre-heat your grill on medium-high (375 degrees F). Cut the nectarines in half and brush each half all over with a bit of extra-virgin olive oil, then let them sit at room temperature for 30 minutes. Grill over medium-high heat, cut side down, for 5 minutes, then flip and continue grilling another 3 minutes or until slightly softened. Transfer to a cutting board and let cool for several minutes before slicing each half into 6 wedges.

Tips for how to make the best Greek salad

  • To make this traditional Greek salad recipe keep an eye on your ingredients. Find some juicy tomatoes, crisp, fresh cucumber, creamy feta cheese, good quality extra virgin olive oil and some tangy black olives and you are basically done!
  • Cut the base ingredients in large chunks to give a more rustic touch. Cut the tomatoes straight in the serving bowl, so that the juices remain inside the bowl.
  • Add some pitted Kalamata olives, if you have some in hand or green olives.
  • Keep the dressing for Greek salad simple and authentic. Dress with Greek extra virgin olive oil and a splash of red wine vinegar. Toss gently all the ingredients with the dressing, so that the flavours blend with the juices of the tomatoes and the aromas of the other vegetables.
  • For seasoning your Greek salad use some salt and dried Greek oregano and finish off with a bit extra right before serving. Regular salt will be ok, but using a pinch or two of Cretan sea salt blossom will be a great addition. Be careful not to add too much salt as feta cheese can be already salty.
  • Finish your salad with good quality Greek feta cheese cut in large blocks, but not crumbled. Serve right out of the bowl no fancy presentation needed for this dish.
  • When you serve Greek salad remember to set aside on the table a small bottle of olive oil and one with vinegar, so that anyone can add an extra drizzle if they like.

Easy Greek Style Watermelon Feta Mint Salad Recipe- Watermelon Feta Salad

Serves 4-6 | Prep Time 15 min


  • 3 cups watermelon, cubed
  • 1 (about 1 ½ cups) English cucumber, diced
  • ½ cup red onion, thinly sliced
  • 2 tbsp fresh mint, thinly sliced
  • ¼ cup olive oil
  • 2 tbsp fresh lime juice
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • ½ cup Feta cheese, crumbled


  1. To start your watermelon feta salad, in a large bowl, combine watermelon, cucumbers, onions, and mint.
  2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
  3. Drizzle dressing over the watermelon mixture and toss to coat.
  4. Sprinkle with feta cheese.
  5. Serve immediately.
  6. Store leftovers in refrigerator up to 1 day.


  • If you don’t think you will finish all of the watermelon feta salad, only add dressing to the amount you will eat, then store leftover dressing and salad, separately in the refrigerator for up to 1 day.
  • Be sure to test the salad before serving as it will become watery because of the consistency of the watermelon and cucumbers.

So there you have it. A super easy salad that everyone loves. Now that you know how to make watermelon salad and the dressing for watermelon and feta salad, this feta watermelon cucumber salad recipe is exactly what you need. We hope that you are inspired by this Easy Greek Style Watermelon Feta Mint Salad Recipe. Happy eating!

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Feta Olive Salad

It’s almost time for the grills and outside eating. Some of you in the south are probably already there aren’t you? Don’t brag!

I love hanging out and eating easy food in the summer. I look forward to it. Feta Olive Salad would be fantastic any time of year, but I have to admit that it is the perfect side for a summer BBQ.

It’s refreshing and fun and a snap to make. Can you ask for anything more?

What kind of dinner would you serve this with? I served it with a nice chicken breast and some veggies. I plan on serving it with steak as soon as I get my husband to fire up the grill (I’m drooling writing this), in fact, it would even be fantastic on top of the steak or chicken (or fish or whatever!). It’s a pretty versatile side to serve.

Want one more great reason to love Feta Olive Salad? As if you need more, but I have more! If you have leftovers? They just keep getting better.

The spices keep setting in to give it an even bigger flavor. You’re going to LOVE it the second day. I made this and let it sit in the fridge for about 12 hours before I had the first bite.

Did I eat some more on day 2? YES! It just kept getting better. I love dishes like that because I am a leftover queen.

I’m a huge fan of any sort of Mediterranean flavors and this salad screams Mediterranean to me. Feta Olive Salad?

I mean can’t you see yourself eating it in Tuscany? or Greece? Transform any dinner into an international meal with this side dish. Believe me, you won’t regret it.

There’s something about these flavors that just perk up a dinner. Feta and Olives just go so great together and the fresh herbs? Get out of here! It’s so delish.

Want some more fun ideas for sides? Look no further – check out these!

What sides are you serving? and what are you serving it with? YUM! Getting hungry again just talking about all of these yummy dishes!