Grilled Feta With Fresh Tomatoes Food

GRILLED FETA AND TOMATO SANDWICH

Steps:

• Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
• In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
• Variation: Adding sliced or chopped Kalamata olives is a delicious addition.
• Note: This is a grilled sandwich that is delicious served at room temperature too.

GRILLED FETA WITH FRESH TOMATOES

Steps:

• Slice tomatoes and arrange on serving plates with lettuce. Get creative!
• Using a very sharp knife, cut feta into 6 even slices and place on lightly oiled cookie sheet (I oil nonstick tin foil on the cookie sheet). Drizzle with oil and heat under broiler until lightly browned. Place warm feta on top of tomatoes.
• Chop basil and sprinkle over salad. Drizzle with oil and sprinkle with freshly ground pepper.

MARINATED FETA THREE WAYS

Steps:

• For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
• Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
• Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

GRILLED TOMATO AND FETA SANDWICH

Steps:

• Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
• Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
• Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
• Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.
• Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.

GRILLED TOMATOES AND ONIONS WITH FETA-HARISSA PINE NUTS

Steps:

• Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
• Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
• Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
• Add the plum tomatoes, 1/2 cup/20 grams cilantro (coriander), coriander seeds and 1 3/4 teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
• Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
• When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).

3-INGREDIENT GRILLED WATERMELON, FETA, AND TOMATO SALAD

Steps:

• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
• Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20-22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
• Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
• Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.

GRILLED EGGPLANT WITH FETA RELISH

Steps:

• In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.

GRILLED BEETS WITH FETA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Spread beets onto a sheet of aluminum foil. Drizzle olive oil over beets and season with salt. Fold foil over beets, sealing the edges together to create a packet.
• Cook on the preheated grill, turning once, until beets are tender, about 30 minutes. Carefully open packet and top beets with feta cheese and chives. Close packet again and grill until cheese melts, about 5 minutes.