Food Network: Feta Olive Salad

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Feta Olive Salad
Recipe courtesy Michele Anna Jordan, 2000

Ingredients
1 pound feta (crumbled)
1/2 small red onion, diced
3 garlic cloves, minced
1 lemon, zested and minced
1 orange, zested and minced
1 cup very small cherry tomatoes, halved (optional)*
1/2 cup green olives, pitted and sliced
1/2 cup kalamata olives, pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Black pepper in a mill
Several large romaine or butter lettuce leaves

Directions
Place the feta in a large shallow bowl, add the onion, garlic, lemon
zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but
thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add
several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates
and spoon the feta salad on top. Serve immediately.
*Note Use the tomatoes only when they are in season locally; otherwise, omit them.