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Feta Salad With White Beans and Lemon Relish


  • Author: Suruchi Avasthi

Description

A feta salad packed with protein and flavor. Its relish uses an entire lemon, rind and all!


Ingredients

Units Scale
  • 1 block of feta cheese, cubed
  • 1 english cucumber, cubed
  • 1/2 red onion or a large shallot, sliced thin (for less bite, soak in water before assembling salad)
  • 1 can of white beans
  • leftover bread of choice, torn into pieces
  • herbs of choice: I used 1/2 bunch parsley and mint, but can also use cilantro and green onions
  • 1/2 cup roasted and salted pistachios, chopped
  • salt and pepper to taste

For the lemon relish:

  • 1 large lemon, thinly sliced and seeds removed
  • 4 tbsp olive oil
  • 3 tbsp honey
  • salt and pepper to taste

Instructions

  1. Make the lemon relish. In a stove top pan, add 2 tbsp of olive oil and bring up to a low-medium heat. Place the lemon slices in the oil. Drizzle with about 1 tbsp of honey, and let saute in the pan until lightly golden in color. Flip the slices, drizzle with another 1 tbsp of honey, and cook until the second side is golden brown and the rind has softened. Turn off the heat.
  2. In a food processor or small blender, add the lemon slices with the oil from the pan. Add an additional tbsp of honey, salt and pepper, and blend. Add another 1 tbsp of olive oil as needed to make the mixture smooth. It’s okay if it separates a little bit, you just want the lemon rind to have broken down.
  3. Taste and adjust salt and sweetness as needed. Set aside and assemble the salad.
  4. Add all of the salad ingredients to a serving bowl. Drizzle over the lemon relish, and add salt and pepper. Serve chilled or at room temperature. Enjoy!