FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
TOMATO FETA SALAD
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.
GREEN BEANS WITH TOMATO & FETA
Throw together creamy feta, juicy tomatoes and tender green beans to whip up this super simple side dish in just 10 mins
Provided by Katy Gilhooly
Categories Side dish, Vegetable
Time 10m
Number Of Ingredients 4
Steps:
- Boil a pan of water. Once boiling, add the beans and cook for 4 mins until tender. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper.
Nutrition Facts : Calories 139 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES
This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.
Provided by Gundi
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
- Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g
TOMATO SALAD WITH FRIED FETA
A different take on the Greek salad. This recipe was adapted from Perfect Greek, a collection of 100 essential recipes.
Provided by PanNan
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together 3 tbsp olive oil, lemon juice, oregano, sugar, and pepper in a small bowl. Set aside.
- Divide and arrange the tomatoes, onion, arugula, and olives on four plates.
- Cut the feta cheese into 1" cubes. Beat egg in a small bowl and put the flour on a plate. Toss the cheese into the egg and shake off excess. Toss the egg coated cheese in the flour on the plate.
- Heat 2 tbsp olive oil in a large skillet. Add the cheese and fry over medium heat, turning until all sides are golden brown.
- Scatter the fried feta over the salad. Whisk the dressing again and spoon over the salad. Serve while the feta cheese is still warm.
Nutrition Facts : Calories 391.8, Fat 31.6, SaturatedFat 10.6, Cholesterol 91.1, Sodium 750.2, Carbohydrate 18.3, Fiber 4, Sugar 8, Protein 11.6
AVOCADO, FETA AND ROASTED TOMATO SALAD
Make and share this Avocado, Feta and Roasted Tomato Salad recipe from Food.com.
Provided by Rhiannon and Matt
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C and line a baking tray with non-stick baking paper.
- Combine tomatoes, garlic and 2 tablespoons oil in a bowl and toss gently to coat then spread over tray and season with salt and pepper.
- Roast tomatoes for 35 minutes or until tender then set aside for 20 minutes to cool.
- Meanwhile, bring a large saucepan of salted water to the boil over high heat and add beans and cook for 3 minutes or until bright green and tender.
- Drain and refresh under cold water. Pat dry with paper towel.
- Divide beans among 6 bowls and top them with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper.
Nutrition Facts : Calories 287.1, Fat 22.5, SaturatedFat 5.2, Cholesterol 14.8, Sodium 269.2, Carbohydrate 19.6, Fiber 9.4, Sugar 6.5, Protein 6.9
ROASTED GREEN TOMATO & FETA SALAD
This is a way to use some of those tomatoes that will not be able to ripen on the vine before the end of the season. Serve with a crusty bread or pita wedges.
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 500F degrees.
- On a lightly oiled baking sheet, spread out the tomatoes and onions.
- Sprinkle on the garlic, salt, and 1 Tbs of the basil.
- Drizzle on the olive oil and turn the vegetables to coat evenly.
- Bake for 15-30 minutes turning once or twice until tender and quite browned on the edges.
- Be careful not to burn the vegies Meanwhile, combine the feta, mint, lemon juice, olive oil and remaining 3 Tbs of basil in a small bowl and set aside When the vegies are browned, remove them from the oven, add salt and pepper to taste, mound them in the center of a platter or shallow serving bowl, and surround them with a ring of the feta mixture.
- Top with sliced pimiento or roasted red pepper strips and scatter on a few basil leaves and olives Serve warm or at room temperature.
Nutrition Facts : Calories 292.6, Fat 23.8, SaturatedFat 8.9, Cholesterol 41.7, Sodium 581.7, Carbohydrate 13.3, Fiber 2.2, Sugar 8.8, Protein 8.8
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Tomato Salad
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Tomato Salad
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
TOMATO FETA SALAD
Adapted from the Barefoot Contessa show, this is easy and gets raves! You may easily halve this recipe. Feel free to add olive and cucumbers if you wish.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half and place them in a large bowl.
- Add onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss well.
- Dice the feta in 1/2 inch cubes, crumbling it as little as possible.
- Gently fold it into the salad and serve at room temperature. Enjoy!
Nutrition Facts : Calories 237.1, Fat 19.1, SaturatedFat 9.5, Cholesterol 50.7, Sodium 1223.9, Carbohydrate 8.3, Fiber 1.6, Sugar 5.8, Protein 9.3
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