This is a salad that I really do love and have been making it for quite a long time now. I do prefer to marinade the cheese in advance and serve later though. I would usually do this the day before. However, knowing that many of us aren't always that organized in meal planning, it can just as easily be done before you serve it.
Greek Salad with Marinaded Feta
First make the marinade by combining all the marinade ingredients, except the feta, in a large bowl and stir to combine. Add the feta and gently toss to coat all the cheese. That easy! If I am making this in advance, I will store it in a jar in the fridge and take it out when I want to use it. If using in a salad that day, I still recommend refrigerating it for a few hours before serving. This will give the marinade a chance to soak into the cheese.
To make the salad, add the cucumber, tomatoes, Kalamata olives, lemon juice, white wine vinegar, salt a pepper to a large bowl and toss to combine. Pour the marinated feta over the salad and top with fresh chopped parsley. Stir to combine all ingredients. Now this can be served straight away for left in the fridge and served later in the day.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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