FETA DIP
This is a simple, fresh, and tasty dip. We were initially concerned it would not have enough flavor but boy were we wrong. The feta, tomato, and green onions are a perfect combination placed on top of olive oil. Greek seasoning just enhances the flavor and gives a robust flavor. We loved to soak up the olive oil with the bread...
Provided by Heather Trice
Categories Cheese Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- 1. Cover your platter generously with olive oil.
- 2. Combine diced tomatoes, green onions, and Feta. Add on top of oil.
- 3. Sprinkle with Cavender's. This blend has some salt in it so taste to make sure you have enough but not too much for your family's palate.
- 4. Serve with sliced baguette for dipping. We usually use the baguette to pinch up some of the dip rather than spooning it onto our bread.
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.
TOMATO FETA SOUP
You'd be surprised how easy it is to make an amazing Mediterranean-style soup. Ours includes fire-roasted tomatoes, crumbled feta and fresh basil.
Provided by My Food and Family
Categories Home
Time 25m
Yield about 6 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic, sauté for 4-5 minutes.
- Add tomatoes, simmer gently for 15 minutes.
- Reduce heat to low, add cheeses and stir until melted. Add salt and pepper. Use an immersion blender to puree soup to desired consistency.
- Ladle into bowls and serve topped with chopped fresh basil and additional feta cheese crumbles (optional).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TOMATO AND FETA SALAD
A fresh summer salad.
Provided by Carla Tourtellotte
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk vinegar, olive oil, and salt in a salad bowl. Stir in cherry tomatoes, shallot, feta cheese, and basil.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 5 g, Cholesterol 14 mg, Fat 8.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 3 g, Sodium 329.1 mg, Sugar 0.8 g
POTATOES BAKED WITH TOMATOES, OLIVES, & FETA
Tender baby potatoes tossed with briny kalamata olives and then topped with a tangy tomato-onion mixture and a generous crumble of feta cheese. This versatile side is hearty enough to make a satisfying main for the vegetarians in the family.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
- Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
- Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
- Bake for 25 - 30 miinutes until heated through.
- Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.
TOMATO & FETA PESTO BITES
Tiny, tasty canapés - a perfect party treat
Provided by Good Food team
Categories Buffet, Canapes, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
- Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
- To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.
Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium
FETA, OLIVE AND TOMATO DIP
Use a feta that is not too salty, there can be quite a difference in flavor when you buy feta cheese. You can substitute the fresh tomatoes for sun-dried if you like a more pungent flavor, but use less and taste it before you add more. Add several tablespoons of milk to turn the dip into a dressing. Also very good to spread on a sandwich and top it with tomato and cucumber slices.
Provided by PetsRus
Categories Spreads
Time 20m
Yield 2-3 cups
Number Of Ingredients 13
Steps:
- Put the first eight ingredients in the food processor and mix, transfer to a bowl and add the olive oil, tomatoes, onion and olives.
- Add the lemon juice, put in the fridge for at least one hour, serve with melba toast, crackers or pita bread strips.
FETA AND TOMATO SPREAD/DIP
I found this recipe posted on chefkoch.de, a German cooking website, and have changed it to my liking. I made it for a New Year's Eve party and it was a great hit.
Provided by -Sylvie-
Categories Spreads
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Break the feta into small chunks, add the olive oil, tomato paste and garlic and using a stick blender or a fork mix everything until you get a paste.
- Now add the herbs and the tomato cubes and stir with a spoon until well mixed, but without breaking up the tomato cubes too much.
Nutrition Facts : Calories 146.9, Fat 12.6, SaturatedFat 6.3, Cholesterol 33.6, Sodium 444.3, Carbohydrate 3.2, Fiber 0.4, Sugar 2.4, Protein 5.7
HOT FETA-AND-TOMATO SPREAD
Provided by Pat Zatina
Categories Condiment/Spread Tomato Broil Vegetarian Quick & Easy Feta Summer Oregano Gourmet Michigan
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Crumble enough feta to measure 1 cup and spread evenly in a shallow 2-cup flameproof baking dish (roughly 9- by 6- by 1-inch) or a small deep flameproof platter. Thinly slice tomatoes crosswise and arrange, overlapping if necessary, on feta. Drizzle oil over tomatoes and sprinkle with oregano and pepper. Broil mixture 2 to 3 inches from heat until cheese is bubbling, 5 to 8 minutes.
- Serve spread with pita toasts.
FAST FETA SPREAD
Unexpected guests will never know that you whipped this garlic herb spread up in less than 5 minutes! This is great on crackers, bread, veggies, or wraps.
Provided by Adub
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 3m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the feta cheese and cream cheese in the container of a food processor or blender. Process until well blended. Remove to a serving dish and season with salt and pepper. Garnish with a sprig of basil, and serve.
Nutrition Facts : Calories 50.5 calories, Carbohydrate 1.4 g, Cholesterol 13.6 mg, Fat 3.2 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 232.6 mg, Sugar 0.6 g
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- Preheat the oven to 180ºC/gas 4. Crumble the feta into large chunks, roughly chop some of the tomatoes, leaving the smaller ones whole, then destone the olives.
- Tear the sourdough into chunks, and pick the basil leaves.Combine the feta cheese, tomatoes, olives, sourdough and a splash of oil in a baking tray.
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4.3/5 (18)Category AppetizerCuisine MediterraneanTotal Time 5 mins
- On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
- Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
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5/5 (1)Category AppetizerCuisine GreekTotal Time 17 mins
- Note: The recipe makes double the whipped feta that is needed for the salad. I made another fresh batch of salad to enjoy it with the next day. You can just easily double the salad ingredients if you would like to serve this all at once.
- Place the olive oil and garlic in a skillet and heat up to medium high. Add the tomatoes and let sit without stirring for 1-2 min. Once slightly blistered remove from heat to cool and shake pan.
- Place the feta and cream cheese in a food processor and whip until as smooth as you can get it. Add cream until you reach the spreadable consistency that you like. Set aside.
- Toss the salad ingredients in a bowl and once tomatoes are cooled add them with the oil and garlic. Serve whipped feta and salad together with a fresh drizzle of olive oil and salt and pepper. Garnish with parsley if desired.
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5/5 (6)Estimated Reading Time 4 minsServings 1Calories 495 per serving
- Add the tomatoes and the garlic to separate, small pans and drizzle with the olive oil. Place in the oven.
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5/5 (10)Total Time 20 minsCategory AppetizerCalories 147 per serving
- Combine the quartered tomatoes and sliced olives on a large serving platter or in a medium-sized serving bowl. Set aside.
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4.3/5 (6)Total Time 5 minsCategory AppetizerCalories 118 per serving
- Combine all ingredients, except for the feta, in a small food processor. Pulse for a few seconds until the sun-dried tomatoes are either crumbled or form a paste (it really depends on how dry or oily your sun-dried tomatoes were). You might have to stop and scrape down the sides several times.
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