Feta Oregano Salad

Feta Oregano Salad Recipe

What you can't see in the photos here is the river running just a few feet out of frame. You can't smell the pine and redwood or their sun-warmed tree bark. What you can see is a good lunch. We were greeted at my friend Bonni's sweet, little alpine cabin with this deliciousness. I thought I'd share her feta-olive preparation - it was beautiful, and it is something you can throw together and serve as part of a series of mezze for people to pull from. It's comprised of good feta and olives served with a lot of fresh oregano, slivered lemon rind, black pepper, and a thick finishing thread of olive oil. Bonni served it with an assortment of crackers and pita, black yogurt-dolloped lentils, and chilled rosé. You can enjoy any leftovers on salad greens or grains, or a simple pasta bowl. You can also cover the herbs, feta, and olives in with olive oil in a little oven-proof dish, and heat it through for a nice little appetizer.

Feta Oregano Salad
Feta Oregano Salad
Feta Oregano Salad
Feta Oregano Salad
Feta Oregano Salad
Feta Oregano Salad

A couple of suggestions related to the salad - if you can find good sheep's milk feta, that's what you want. Whatever feta you buy, give it a taste, and adjust the seasoning of the plate overall depending on the saltiness. Some feta is better after a quick rinse (pat dry) to rid it of brine. Same goes for the olives, I normally give olives in this sort of dish a quick rinse, then dry, before proceeding with the recipe. And, avoid canned olives. In otherwords, you want each component to be delicious (and not out of balance) on it's own. As far as herbs - Bonni used fresh oregano here, but if your summer herb garden is in full swing feel free to mix things up with basil, mint, lemon verbena, and/or thyme.

Feta Oregano Salad

If your market has a cheese monger, ask about your feta options there.

8 ounces feta cheese, rinsed and pat dry
8 ounces pitted Kalamata olives, rinsed and pat dry
1/3 cup fresh oregano leaves
2 lemons
scant 1/4 cup / 50 ml extra virgin olive oil
lots of freshly ground black pepper

to serve: toasted pita, crackers, lentils, pasta, just about anything!

With a sharp knife, cut the feta into smal cubes. Wipe the knife clean between cuts for easier slicing. Arrange in a bowl or on a platter with the olives and oregano leaves. Take the lemons, zest one of them, then peel the other, and thinly slice the peel into pretty wisps - be sure to trim any pith from the peel. Sprinkle the lemon across the platter before drizzling with the olive oil and finishing with lots of freshly ground pepper, and a squeeze of lemon juice.

Serves 4 as a side.

Prep time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Looks like a perfect summer meal. We have feta and olives in the fridge and oregano in the garden. Thanks for the inspiration.

    Kathleen
  • I think the olives are my favorite part of this salad. Love them.

    Angel Reyes
  • Wow. this looks divine. I feel like I'm on a wonderful holiday in a beautiful forest and now a little hungry too :-)

    tabitha
  • Beautiful! I've often made similar on a bed of homemade labneh instead of the feta. Next time I'll add a bit of slivered preserved lemon rind as well.

    Janice
  • Bulgarian feta is the way to go. I love that wallpaper, btw!

    HS: I heartily concur! Bulgarian feta is amazing.

    Sara
  • IT sounds absolutely delicious and perfect for a hot summer day! Such a good idea to have it with some lentils and pita bread. Even though I like the idea of pasta with it as well. Maybe with what's left over the next day. If there is any.. Haha, most likely not! Love the pictures as well!! :)

    Tina | Mademoiselle Gourmande
  • Sounds absolutely delicious and perfect for a light dinner or lunch. What's more, it's a great vegetarian dish.

    Susan
  • This has my family's name written all over it! My sons and I never met an olive or a cheese we didn't like!

    dc
  • I have a jar of preserved lemons...am thinking I may sliver one of them up and toss into the olive oil. Have never used them...

    HS: I was thinking the same thing! Taste a little bit of the preserved lemon, and if it is too salty, give a quick rinse, before chopping...

    Anonymous
  • Beautiful salad for a beautiful setting. I love getting away to the mountains!

    Catherine
  • That wallpaper!!!! Love, love, love it. And the salad is making my mouth water. I'll have to make it this weekend.

    lori
  • Why haven't I dolloped yogurt with lentils? I'm a true lentil lover! Hope you enjoyed your vacation :)

    DessertForTwo
  • Such a bright and fresh sounding salad.

    Kathryn
  • The Recipe seems very tasty and nice salivating but getting the ingredients for the same in our country is hard.

    stephen njoroge
  • Oh i do love your introductory paragraph, I feel like I could be there with you, when I make this I'll re read it as I eat and be transported to that beautiful place. Thanks for lovely words and writing

    Stephanie @ A Magpie in the Sky
  • So many gorgeous photos, thanks for sharing, definitely put a smile on my face :) And that salad! Wow, it looks delicious! x

    Jules @ WolfItDown
  • what luck! i just stumbled upon some sheep's milk feta for the first time in donkey's years, today, and have a squat block floating about in the fridge! i imagine this would be lovely with orange, as well (and instead) of the lemon. indeed, i think i might slice up the season's first sweet-sharp garnet tomatoes into slabs, tile them on a platter, and set a plate of this alongside. dinner. done. (joy!)

    molly
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