Simple Feta and Toasted Almond Salad Recipe

Introduction

This Simple Feta and Toasted Almond Salad is a fresh and flavorful side dish that’s quick to prepare. Crisp romaine lettuce pairs beautifully with tangy feta and crunchy toasted almonds, all brought together by a light, sweet vinaigrette. It’s perfect for a light lunch or as a complement to any meal.

Ingredients

• 1/4 cup canola oil (or sunflower, vegetable oil, or other neutral-tasting oil)
• 1/4 cup unseasoned rice vinegar (or seasoned rice vinegar, reduce brown sugar by half)
• 4 teaspoons brown sugar (packed)
• 1 teaspoon fresh garlic (finely grated, loosely packed)
• 3 – 4 cups Romaine lettuce (chopped)
• 1/3 cup Feta cheese (crumbled)
• 1/4 cup sliced almonds (toasted)
• Salt and freshly ground pepper, to taste

Instructions

1. Step 1: Toast the almonds until they are lightly golden. You can do this in the oven, on the stovetop in a skillet, or in the microwave. Keep an eye on them to avoid burning.
2. Step 2: In a small jar or bowl, combine the canola oil, rice vinegar, brown sugar, and grated garlic. Shake or whisk well to create the vinaigrette. Set it aside.
3. Step 3: In a large bowl, add the chopped romaine lettuce. Sprinkle the crumbled feta and toasted almonds over the lettuce. Toss gently to mix.
4. Step 4: Drizzle enough vinaigrette over the salad to moisten it to your liking. Toss again to combine evenly.
5. Step 5: Season with salt and freshly ground pepper as desired, then serve immediately.

Tips & Variations

• If you prefer a bit of extra crunch, add some thinly sliced red onions or crisp cucumber.
• For a nut-free version, substitute toasted pumpkin seeds or omit nuts altogether.
• Use seasoned rice vinegar for a more tangy flavor but reduce the brown sugar by half to avoid too much sweetness.
• Try adding fresh herbs like parsley or mint for a bright herbal note.

Storage

Store leftover salad components separately when possible—the vinaigrette can be refrigerated in a sealed container for up to 1 week. Keep the lettuce and almonds in airtight containers in the fridge and assemble the salad just before serving to maintain crispness. Toss leftovers gently before reheating; this salad is best served fresh and is not recommended for reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Yes, a crumbly cheese like goat cheese or ricotta salata can be a great substitute, offering a similar texture and tang.

How do I toast almonds quickly in the microwave?

Place sliced almonds in a single layer on a microwave-safe plate. Microwave in 30-second intervals, stirring between each, until the almonds turn lightly golden and fragrant—usually about 1 to 2 minutes total. Watch carefully to prevent burning.

Simple Feta and Toasted Almond Salad Recipe

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4.9 from 95 reviews

This Simple Feta and Toasted Almond Salad is a fresh, crunchy, and tangy dish perfect for a light lunch or a refreshing side. It combines crisp chopped Romaine lettuce, creamy crumbled feta cheese, and fragrant toasted almonds, all brought together by a sweet and tangy brown sugar rice vinegar vinaigrette. Quick and easy to make, this salad is a delightful balance of textures and flavors.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vinaigrette

• 1/4 cup canola oil (or sunflower, vegetable oil, or other neutral-tasting oil)
• 1/4 cup unseasoned rice vinegar (or seasoned rice vinegar, reduce brown sugar by half)
• 4 teaspoons packed brown sugar
• 1 teaspoon fresh garlic (finely grated, loosely packed)

Salad

• 3 to 4 cups chopped Romaine lettuce
• 1/3 cup crumbled Feta cheese
• 1/4 cup sliced almonds (toasted)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Toast the almonds: Toast the sliced almonds until they are lightly golden and fragrant. You can toast them in the oven at 350°F (175°C) for about 5-7 minutes, stirring once to ensure even toasting, or use a dry skillet over medium heat for 3-5 minutes, stirring frequently. Alternatively, microwave them in a single layer for 1-2 minutes, checking often to prevent burning. Let cool before using.
2. Make the vinaigrette: In a small jar or bowl, combine the canola oil, rice vinegar, brown sugar, and grated fresh garlic. Shake vigorously or whisk well until the mixture is fully emulsified and the sugar is dissolved. Set aside.
3. Assemble the salad: In a large bowl, add the chopped Romaine lettuce. Sprinkle with crumbled feta cheese and the toasted almonds. Toss gently to combine the ingredients evenly.
4. Dress the salad: Drizzle enough vinaigrette over the salad to moisten it to your liking. Toss the salad again to distribute the dressing thoroughly.
5. Season and serve: Add salt and freshly ground black pepper to taste. Give the salad a final toss and serve immediately for best texture and freshness.

Notes

• To toast almonds, spread sliced almonds in a single layer on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, stirring once halfway through. Alternatively, toast in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
• If using seasoned rice vinegar, reduce the amount of brown sugar by half to prevent the vinaigrette from becoming too sweet.
• You can substitute canola oil with other neutral oils like sunflower or vegetable oil depending on your preference.
• For a nuttier flavor, consider lightly chopping the toasted almonds before adding to the salad.
• This salad is best served fresh to maintain crisp textures.

Keywords: Feta salad, toasted almonds, Romaine lettuce salad, easy vinaigrette, Mediterranean salad, quick salad recipe