Simple Feta and Toasted Almond Salad Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Dress the salad: Drizzle enough vinaigrette over the salad to moisten it to your liking. Toss the salad again to distribute the dressing thoroughly.
- 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
