Spring Leaf Feta Salad Recipe

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Spring leaf feta salad

Elizabeth Hatfield


Really easy to make, a bit of a challenge for most kids, but adults love it. NOTE - prep time includes 1/2 hour for marinating. Great for entertaining as everything can be done the day before and thrown together in a couple of minutes before serving.

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50 Min


10 Min


Convection Oven


2 slice
white bread
6 1/2 oz
feta cheese
1 clove
garlic, crushed
1 1/3 Tbsp
chopped fresh marjoram
1 1/3 Tbsp
chopped fresh chives
1 1/3 Tbsp
chopped fresh basil
2 2/3 Tbsp
white wine vinegar
1/3 c
olive oil, extra virgin
8 c
3 times washed spring leaf mix

Directions Step-By-Step

Preheat oven to 350F. Cut the crust off the bread & cut the bread into small cubes. Put on an oven tray in a single layer and bake for about 10 minutes (depending on your oven), until crisp and lightly golden. Put in a bowl and cool completely
In a large glass jar with a lid. Put the garlic, marjoram, chives, basil, vinegar and olive oil. Screw on lid and shake well. Cut the feta into small cubes and put in the jar with the marinade. Replace the lid and turn slowly so as not to brake up the feta. Leave for at least 30 minutes or overnight in the fridge, turning over occasionally.
Put the leaves in a large salad bowl, add the feta with the marinade & the croutons and toss the salad well.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Australian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy