Tomato Basil Cucumber Salad With Feta Cheese Food

TOMATO CUCUMBER FETA SALAD RECIPE

Steps:

• In a small bowl, stir together dressing ingredients: 2 Tbsp olive oil, 2 Tbsp lemon juice, pressed garlic cloves, 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin.
• In a large mixing bowl, add prepared salad ingredients: chopped tomatoes, sliced cucumber, feta cheese crumbles, sliced red onion and 1/4 cup chopped cilantro.
• Just before serving, drizzle with dressing and toss to combine. Season to taste with salt if desired.

TOMATO, BASIL, AND FETA SALAD

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.

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 SALAD

Steps:

• In a large bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE

Steps:

• Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
• In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
• In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
• Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

TOMATO CUCUMBER AND FETA SALAD

Steps:

• In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.

FETA CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

TOMATO SALAD WITH CUCUMBER AND FETA

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!

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

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.

CUCUMBER AND TOMATO SALAD WITH FETA CHEESE

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.

TOMATO, CUCUMBER AND FETA 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!

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!