Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mediterranean Red Cabbage and Feta Salad with Warm Vinaigrette
A vibrant Mediterranean salad featuring thinly sliced red cabbage tossed with crumbly feta cheese and a warm olive oil and vinegar dressing. This refreshing dish is light yet satisfying, perfect as a side dish or light main course with crusty bread.
20 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour6/10
Umami3/10
Spicy2/10
🥄 Texture
Crisp, thinly sliced red cabbage provides a firm, crunchy bite that softens slightly after resting in the warm vinaigrette. Crumbled feta adds creamy, slightly crumbly pockets that contrast the cabbage and give a satisfying chew.
👃 Aroma
Warm olive oil releases herbaceous notes of dried oregano and the toasty character of black pepper, while the red wine vinegar gives a bright, sharp top note. The feta contributes a tangy, milky scent that balances the herb-and-vinegar aroma.
🍷 Pairs Well With
A crisp, acidic white wine such as Sauvignon Blanc or a dry Vermentino; alternatively a light, hoppy pilsner or sparkling water with lemon for a non-alcoholic option.
🥗 Side Dishes
Grilled lamb or chicken kebabs, warm pita with hummus, or a simple lemon-herb orzo or couscous; roasted Mediterranean vegetables or marinated olives also pair well.
Ingredients(8 items)
- 11 medium head red cabbage (thinly sliced)
- 2200 grams feta cheese (crumbled)
- 34 tablespoons extra virgin olive oil
- 42 tablespoons red wine vinegar
- 51 teaspoon dried oregano
- 61/2 teaspoon salt
- 71/4 teaspoon black pepper
- 81/4 teaspoon red pepper flakes (optional)
Nutrition Information(per serving)
245
Calories
8g
Protein
12g
Carbs
19g
Fat
Instructions
- 1
Wash the red cabbage thoroughly under cold running water and pat dry with paper towels.
- 2
Using a sharp knife or mandoline, slice the red cabbage into thin, uniform strips, removing the tough core.
- 3
Place the sliced red cabbage in a large mixing bowl.
- 4
In a small saucepan, heat the extra virgin olive oil over medium heat for about 2 minutes until it becomes warm but not smoking.
- 5
Remove the saucepan from heat and add the red wine vinegar, dried oregano, salt, black pepper, and red pepper flakes if using. Stir well to combine.
- 6
Pour the warm vinaigrette over the red cabbage immediately and toss thoroughly to coat all the cabbage pieces evenly.
- 7
Let the salad sit for 5-10 minutes to allow the cabbage to slightly soften and absorb the flavors.
- 8
Add the crumbled feta cheese to the salad and gently toss to distribute evenly throughout.
- 9
Taste and adjust seasonings as needed with additional salt, pepper, or vinegar.
- 10
Serve immediately while the vinaigrette is still warm, or allow it to cool to room temperature before serving.
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