Feta And Green Onion Couscous Cakes Over Tomato Olive Salad Food

COUSCOUS WITH SUN-DRIED TOMATO AND FETA

Steps:

• In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, tossing often, until golden brown, about 3-4 minutes. Be sure to watch them closely as they can burn quickly once they get hot. Set aside.
• In a medium saucepan, bring 1 1/4 cup water to a boil. Stir in the couscous, olive oil and kosher salt, cover, and remove from the heat. Let stand for 5 minutes.
• Fluff the couscous with a fork and stir in the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts. This dish can be served warm or at room temperature.

FETA OLIVE SALAD

Steps:

• Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.

FETA CHEESE AND GREEN ONION DIP WITH OLIVE OIL AND LEMON WITH GRILLED PITA

Steps:

• Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.
• Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
• Add the sun-dried tomatoes and sauté 30 seconds more.
• Add olives and chicken stock and bring to a boil.
• Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
• Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES

Steps:

• Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.

GREEK TOMATO SALAD WITH FETA CHEESE AND OLIVES

Steps:

• Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds and discard, then cut cucumber into bite-size chunks.
• Place in a large bowl and combine with tomatoes, green pepper, onion, feta and olives.
• In a small bowl, combine oregano and vinegars and whisk in olive oil. Drizzle half the dressing over the salad and season with salt and pepper.
• Serve with remaining dressing on the side. May serve over lettuce greens if desired.

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

FETA, TOMATO, BASIL AND OLIVE SALAD

Steps:

• Cube the Feta.
• Quarter the cherry tomatoes.
• Slice the olives.
• Chop the basil.
• Mix in a mixing bowl.
• Sprinkle with olive oil.
• salt and pepper to taste.
• If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!