This recipe from Food & Wine's Justin Chapple is a fun riff on fattoush, the classic Middle Eastern bread salad. Chapple covers feta in olive oil and coriander seeds, then uses the marinade to dress nectarines, tomatoes and pita chips. Slideshow: More Feta Recipes
I'm going to give this a go tonight. I've been looking for some salad ideas with feta on it and your recipe has it all that I want! Thank you!
Read MoreNever heard of marinated feta before but this food looks fantastic. Very healthy for me to try soon. Thank you for sharing your recipe.
Read MoreI typically don't like fruit in my salad, but the nectarines looked so beautiful...I made it as instructed. It was amazing. The coriander definitely put it over the top.
Read MoreThis was a great salad. I made a few changes... like adding the seeds from 3 PODS of cardamom and doubling the coriander and toasting together for a couple of minutes before adding in the oil and vinegar and salt and pepper. While the oil was still on the warm side I added the feta, covered it and allowed everything to sit for the entire day in the refrigerator. Also I was able to find some lovely pita chips that only had sea salt added and I served this surrounded by arugula, which brought a nice bitter note to the Sweet fruits. I strained out most of the seeds from the dressing before serving. But it's a fine recipe just as written! Enjoy!
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