Tomato Cucumber And Feta Salad Recipes

Steps:

• Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Steps:

• Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

Steps:

• Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
• Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.

Steps:

• Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
• Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Steps:

• Place the tomatoes, cucumbers, and onion in a large serving bowl.
• In a small mixing bowl, whisk together the oil, vinegar, soup mix, dill, pepper, and feta.
• Pour the dressing over the vegetables and toss until combined.
• Refrigerate the salad for up to 6 hours before serving.
• Garnish with parsley before serving.

Steps:

• In a large serving platter overlap tomato, onion and cucumber in a decorative pattern.
• In a small bowl whisk together oil, vinegar, oregano, chopped garlic, salt and black pepper.
• Drizzle over the veggies on the plate and let stand for 1 hour at room temperature or refrigerate for minimum of 3 hours (basting occasionally with the dressing).
• When ready to serve sprinkle with feta cheese and olives.
• Delicious!

Steps:

• In a small bowl, toss cucumber with cherry tomatoes. Add feta cheese and a handful of pitted kalamata olives.
• Drizzle with a little vinegar or lemon juice and olive oil and season with salt and pepper.
• Spoon each serving into an iceberg lettuce leaf.

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Steps:

• Combine cucumbers, tomatoes, onions, garlic and feta in a large plastic bowl with a lid. Prepare Italian dressing per package directions. Pour dressing over into bowl and stir to coat evenly. Salt and pepper to taste. Cover bowl with lid and refrigerate for at least 2 hours before serving, as salad is best when served cold. Enjoy! Variations of this salad are easily made by changing the type of cheese you use. I have also used crumbled Gorgonzola (when served with steak), shredded sharp cheddar (when served with burgers and hot dogs), and chopped fresh mozzarella (when served with lasagna), depending on the dinner I was serving with the salad.

Steps:

• In a small frying pan, saute the garlic in the 1 tbls. olive oil over medium high heat. Stir often, until the garlic is caramelized and slightly crunchy. Watch carefully! Set aside and allow to cool to room temperature.
• Arrange the sliced vegetables on individual plates, or on a platter. Top with the olives and the crumbled feta cheese.
• Whisk the vinegar, 1 cup olive oil and oregano together. Season each salad with salt and pepper, then drizzle with the dressing. Top with the sauteed garlic and serve. Enjoy!