Name: Simple Feta and Toasted Almond Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
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 and reduce the 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)

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Introduction

This Simple Feta and Toasted Almond Salad is a fresh and flavorful dish perfect for a light lunch or a side. Crisp romaine lettuce is complemented by tangy feta cheese and crunchy toasted almonds, all brought together with a sweet and tangy vinaigrette.

A close-up of a fresh salad in a white bowl shows three main layers: at the bottom, a bed of dark green leafy spinach with a slight shine from dressing, above that scattered thin, beige almond slices adding texture, and on top, small white crumbles of soft cheese sprinkled evenly. A silver fork rests inside the bowl to the right, and the bowl sits on a white marbled surface with a few stray spinach leaves and almond slices around the base. photo taken with an iphone --ar 4:5 --v 7

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 and reduce the 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

Step 1: Toast the almonds until they are lightly golden. You can do this in the oven, on the stove-top using a skillet, or in the microwave. Keep a close eye to avoid burning.
Step 2: Mix the vinaigrette by combining the canola oil, rice vinegar, brown sugar, and grated garlic in a small jar or bowl. Shake or whisk well until fully blended. Set aside.
Step 3: In a large bowl, add the chopped romaine lettuce. Sprinkle with crumbled feta cheese and toasted almonds. Toss quickly to combine all ingredients.
Step 4: Drizzle the salad with enough vinaigrette to moisten it to your liking. Toss again to coat evenly. Season with salt and freshly ground pepper if desired before serving.

Tips & Variations

For extra crunch, try adding chopped cucumbers or bell peppers to the salad.
Use seasoned rice vinegar and reduce the brown sugar by half for a more balanced sweet-tangy flavor.
To toast almonds in a skillet, heat over medium heat and stir frequently for 3–5 minutes until golden and fragrant.
Swap feta for goat cheese or blue cheese for a different flavor profile.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator. The vinaigrette can be refrigerated for up to one week. Once the salad is dressed, it’s best enjoyed immediately to keep the lettuce crisp and almonds crunchy. If you need to store the dressed salad, expect it to keep well for up to 4 hours; toss again just before serving.

How to Serve

A white bowl filled with a fresh salad showing two layers: the bottom layer is dark green leafy spinach with a slightly glossy texture, and the top layer is scattered with small white crumbles of feta cheese, light beige almond slices, and thin green pea shoots. A silver fork rests inside the bowl, partially visible, and almond slices are scattered around the bowl on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, walnuts, pecans, or pine nuts can be toasted and used as a substitute, offering different textures and flavors.

How do I keep the salad from getting soggy?

To prevent sogginess, keep the dressing separate until right before serving and toast the almonds freshly to maintain their crunch.