Warm Bistro Salad with Feta

I go through phases feeling like I need to eat more salads and veggies. If they aren’t very interesting or flavorful—which requires effort!—I’m often just not that into it. And, especially when I’m making a big main dish, there’s sometimes no effort left to do something exciting with lettuce or a vegetable on the side.

So, that’s why I’m sharing this new super tasty salad recipe that is hearty enough to be served for dinner. Put all your energy into this one dish and you don’t have to worry about making a separate veggie side to go with it! The perfect mid-week pick-me-up that can even be modified for any vegetarians in the house.

Warm Bistro Salad with Feta on 100 Days of Real Food

Other Hearty Salads You Might Enjoy

Warm Bistro Salad with Feta

This salad is anything but boring. Make this hearty, flavorful salad as a main dish and you won’t need to worry about cooking any side dishes.


Warm Bistro Salad with Feta Feature


For the dressing

For the potatoes, bacon, mushrooms, and salad

  • 8
    baby potatoeswashed, dried, and sliced in half
  • 3
  • 3
    olive oildivided
  • salt & pepperto taste
  • 1/4
    red onionthinly sliced
  • 4
    sliced mushroomsbaby Bella or similar
  • 1
  • 1/2
    dried oregano
  • 1
    red leaf lettuce(or similar), washed and chopped
  • 2
    hard-boiled eggs diced
  • 1/2
    crumbled feta cheese (about 3 ounces)


For the dressing

  1. Combine all ingredients in a jar and set aside.

For the potatoes and bacon

  1. Preheat the oven to 425 degrees F. Place the sliced potatoes on half of a baking sheet. Toss with 1 tablespoon of olive oil and salt and pepper. Make a foil tray with sides on the other half of the baking sheet and lay the pieces of bacon inside (to contain the grease).

  2. After about 15 minutes, if the bacon has browned and cooked (no longer pink) carefully remove the foil tray (without spilling the hot grease!) and place the potatoes back in the oven until tender when pierced with a fork, another 5 or 10 minutes. Crumble the bacon when it’s cool enough to handle and set aside.

For the mushrooms

  1. Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add half of the sliced red onion and cook while stirring occasionally until it begins to soften and brown, about 2 to 3 minutes.

  2. Add the mushrooms and garlic and cook until the mushrooms release their liquid and then begin to brown, 4 to 5 minutes. Stir in oregano, season with salt and pepper, and remove from heat.

For the salad

  1. Arrange the chopped lettuce on a large platter. Sprinkle the ingredients over top including the potatoes, bacon, mushrooms, remaining raw onion, eggs, and feta. Season with salt and pepper. Vigorously shake dressing to emulsify, drizzle over top, and serve.

Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Warm Bistro Salad with Feta

Amount Per Serving

Calories 381
Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 7g44%

Cholesterol 111mg37%

Sodium 281mg12%

Potassium 526mg15%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 3g3%

Protein 9g18%

Vitamin A 5997IU120%

Vitamin C 15mg18%

Calcium 141mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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