Greek Slaw With Feta Recipes
ZOE'S FETA COLE SLAW
This is a little different from most coleslaws because it is vinegar based and has feta cheese in it. I love the slaw at Zoe's so I tried to re-create it and think I came pretty close. Not sure of the exact measurements so I just estimated them on here. Great for as a side for a BBQ. The cook time includes refrigeration.
Provided by Ewalla
Categories Potluck
Time 8h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine shredded cabbage, feta and chopped green onions in a large bowl.
- In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO.
- Pour over the slaw and toss.
- Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before.
GREEK SLAW WITH FETA
I clipped this off the back package of Athenos' brand feta cheese a long time ago. *Please* use homemade coleslaw dressing. *FRESH* herbs only!
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large salad bowl combine the cabbage, carrots and red onion.
- Toss the salad with the dressing and feta cheese. If the slaw is not creamy enough to your liking add some more coleslaw dressing.
- *Stir in the pine nuts, basil and mint.*Save a little bit of the pine nuts, basil and mint for garnish.
Nutrition Facts : Calories 221.8, Fat 15, SaturatedFat 5.2, Cholesterol 27.3, Sodium 400, Carbohydrate 16.8, Fiber 5.2, Sugar 9, Protein 8.4
GREEK SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 main course servings
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
- When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
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