Feta

Concepts

Want to showcase Feta on your menu? Serve up something sensational with these innovative concepts.

Feta eCookbook

Taste of Europe Salad

Santorini Shrimp Pizza

Detroit-Style Mediterranean Pizza

Crispy Eggplant Stacks

Greek Sunrise Flatbread

Minted Mediterranean Salad

Shrimp Saganaki With Polenta

Ultimate Greek Pita

Zesty Scapece Flatbread

Al Taglio Roman Style Pizza by Chef Billy Manzo

Galbani® Mediterranean Pizza

Fried Green Tomatoes With Président® Feta Dressing

Feta Topped Fried Egg Salad

Grilled Feta with Warm Pepita Salsa

Roasted Sweet Potato Salad with Pumpkin Seeds & Feta

Feta Slider / Burger

Feta Salad Pizza

FOR THE VINAIGRETTE

FOR THE SALAD

4 cups	Curly endive
1	Red pepper, roasted, peeled, and sliced into thick strips (approximately 1 cup)
1 cup	Caramelized onions
1 cup	Pearl red onions, peeled and halved
1 cup	Kalamata olives, pitted
1 cup	Mixed olives, pitted
¼ cup	Fresh mint leaves, chopped
1 tbsp.	Lemon peel, diced
8 oz.	Président^® Feta, crumbled
	Salt and freshly ground black pepper to taste

FOR THE VINAIGRETTE

Place all the vinaigrette ingredients in a blender or food processor. Blend until smooth. Refrigerate until ready to serve.

FOR THE SALAD

Artfully arrange the curly endive on a large, cold serving platter. Strew the red pepper strips evenly across the endive.
Continue to build the salad by evenly arranging the caramelized onions, pearl red onions, Kalamata olives, and mixed olives on top of the red pepper strips and endive.
In a bowl, toss mint and lemon peel with Feta crumbles. Add on top of the salad.

ASSEMBLY

Just before serving, taste the vinaigrette and adjust seasoning with salt and pepper. Dress the salad liberally with the vinaigrette, and serve immediately.

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