Feta

Concepts

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

Minted Mediterranean Salad With Président® Feta Crumbles

INGREDIENTS

FOR THE VINAIGRETTE

½ cup Extra virgin olive oil
¼ cup White balsamic vinegar
2 tbsp. Lemon juice
2 tbsp. Honey
2 tsp. Dijon mustard
⅓ cup Fresh mint leaves, chopped
 

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 Crumbles
  Salt and freshly ground black pepper to taste
 

METHOD

FOR THE VINAIGRETTE

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

FOR THE SALAD

  1. Artfully arrange the curly endive on a large, cold serving platter. Strew the red pepper strips evenly across the endive.

  2. 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.

  3. In a bowl, toss mint and lemon peel with Feta crumbles. Add on top of the salad.

ASSEMBLY

  1. 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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