Feta Cakes With Greek Salad Recipes

GREEK SALAD RECIPE

Greek Salad Recipe image

This Greek Salad Recipe with Feta is a winner! Fresh cucumbers and tomatoes tossed in a simple vinaigrette, sprinkled with crumbled feta. It's so easy and is the perfect last minute side dish for dinner or summer barbecues.

Provided by Karen

Categories Salad

Time 20m

Number Of Ingredients 14

Ingredients

1/4 large red onion (sliced thin)
4 large tomatoes (chopped)
1 medium English Cucumber (chopped)
1 cup kalamata olives
1/4 cup fresh mint (chopped)
1/4 cup fresh dill (chopped)
1-2 cups feta cheese (crumbled or chopped)
3 & 1/2 tablespoons red wine vinegar
2 small cloves garlic (minced)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon dried oregano
1/3 cup olive oil

Steps:

Make the vinaigrette: In a large bowl, combine red wine vinegar, garlic, salt, pepper, sugar, and oregano. Whisking constantly, slowly drizzle the olive oil over the mixture so that it emulsifies. Set aside.
Slice the onions very thin, and place in a small bowl. Cover with cold water and set aside for 10 minutes or so. This will take some of the bite out of the onion. (If you are a hard core raw onion lover, skip this step!)
Chop the tomatoes into bite size pieces. Place in a colander over the sink to drain.
Chop the cucumbers and add to the bowl with the vinaigrette. Add the kalamata olives, fresh mint, and fresh dill.
Pat the onions dry with a paper towel and add to the bowl. Add the tomatoes. Toss it all together gently.
Top with crumbled or chopped feta (next time I'm chopping a block into chunks!) Add as much as you like. Taste it to see if it needs more salt, pepper, or oregano. Toss gently and serve immediately.

Nutrition Facts : ServingSize 1 g, Calories 262 kcal, Fat 21 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 1029 mg, Carbohydrate 15 g, Fiber 4 g, Sugar 8 g, Protein 6 g, UnsaturatedFat 15 g

GREEK FETA SALAD

Greek Feta Salad image

With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this light and refreshing salad is just right for those hot spring and summer days. -Jill Bowers, Huntington, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-10 servings.

Number Of Ingredients 7

Ingredients

5 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 package (6 ounces) crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano

Steps:

On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.

Nutrition Facts : Calories 168 calories, Fat 15g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 227mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

FETA CAKES WITH GREEK SALAD

Feta cakes with Greek salad image

Bring a little summer sunshine to your kitchen with these potato feta cakes served with a Greek salad. The herbs add plenty of flavour and valuable nutrients, like vitamin C and iron

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 17

Ingredients

a drop of rapeseed oil, for the baking sheet
700g potatoes, peeled and cut into chunks
1 lemon, zested, half juiced
6 spring onions, very finely chopped
2 tbsp chopped mint
3 tbsp chopped parsley
100g feta, crumbled
1 large egg
6 tbsp wholemeal flour
½ tsp smoked paprika
320g tomatoes, cut into wedges
1 cucumber (about 320g), diced
1 red onion finely chopped
12 Kalamata olives, quartered
1-2 tbsp finely chopped mint
2 tsp lemon juice
2 tsp extra virgin olive oil

Steps:

Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, add the potatoes and cook for 15-20 mins until tender. Drain very well, then return to the pan and mash with lots of black pepper, the lemon zest and juice, the spring onions, mint and 2 tbsp of the parsley. Stir through the feta.
Beat the egg in a shallow bowl, then mix the flour, paprika and remaining 1 tbsp parsley in another. Shape the potato mixture into eight cakes, then carefully coat all over in the egg, then the flour mix, reshaping them if you need to. Arrange the cakes on the baking sheet and bake for 15 mins until starting to turn golden. Use a palette knife to carefully turn each one over and bake for another 10-15 mins until golden.
Meanwhile, toss half the salad with half the lemon and oil. Serve with four cakes and chill the remainder for another day, tossing the remaining salad with the rest of the lemon and oil just before serving. Will keep, covered, for up to two days in the fridge. To reheat the cakes, cook on a baking tray at 200C/180C fan/gas 6 for 15-20 mins.

Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

GREEK SALAD W/FETA AND OLIVES

Greek Salad W/Feta and Olives image

This recipe is from Canadian Living - I love the fact that the dressing is not swimming in olive oil and still packed with flavour. You can cut the vegetables into any size of your preference, but you should try to make sure that the size is approx the same for all vegetables.

Provided by Deantini

Categories Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 English cucumber
1 green bell pepper
1 large tomatoes
1/2 red onion, chopped
1/2 cup kalamata olive
2 tablespoons olive oil, extra virgin
4 teaspoons red wine vinegar
1 tablespoon fresh oregano, chopped (or use 1 1/2 tsp dried)
1 pinch salt
1 pinch pepper
3 ounces feta cheese, crumbled

Steps:

Quarter cucumber lengthwise; cut into 3/4-inch chunks.
Core, seed and cut green pepper into same-size pieces.
Place in large bowl (if you are making ahead you can cover and refrigerate for up to 4 hours at this step).
Core and cut tomato into same-size chunks. Add to bowl along with onion and olives.
Mix oil, vinegar, oregano, salt and pepper; toss with salad to combine
Top each serving with cheese.

30 WAYS TO USE FETA THAT GO BEYOND SALAD

30 Ways To Use Feta That Go Beyond Salad image

These feta cheese recipes are so addicting! From dip to Greek fries to salads and flatbread, feta cheese is the perfect addition to so many dishes.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 30

Ingredients

Greek Salad
Whipped Feta Dip
Spanakopita
Baked Feta
Greek Fries
Macaroni and Feta Cheese
Spinach Feta Grilled Cheese
Greek Stuffed Peppers
Tiropita
Cucumber Feta Salad
Greek Feta Flatbread
Roasted Sweet Potato with Feta Cheese
Fried Feta Honey and Sesame Seeds
Watermelon Feta Salad
Baked Feta and Butternut Squash Pasta with Sage and Garlic
Baked Feta with Honey and Thyme
Green Bean Salad with Toasted Almonds u0026amp; Feta
Beetroot and Feta Cheese Salad
Honey Roasted Butternut Squash with Cranberries and Feta
Melon and Feta Tetris Salad
Baked Feta Rice
Kale and Feta Fritters
Feta and Caramelized Onion Tarts
Roasted Red Pepper and Feta Frittata
Greek Savoury Zucchini Cake with Potato u0026amp; Feta
Mediterranean Chickpea Salad
One-Pan Greek Orzo with Tomatoes and Feta
Roast Pumpkin, Spinach and Feta Salad with Honey Balsamic Dressing
Spinach and Feta Scones
Tomato, Basil and Feta Salad with a Balsamic Dressing

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a feta cheese recipe in 30 minutes or less!

Nutrition Facts :

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