Feta Cheese Souffles With Salad Recipes

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.

GREEK FETA SALAD

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.

SIMPLE FETA CHEESE SALAD

Steps:

• In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.

FETA CHEESE SOUFFLES WITH SALAD

Steps:

• Preheat oven to 375 degrees F.
• Butter 8, ½ cup ramekins and coat well with breadcrumbs, knocking out excess and reserving.
• In a medium saucepan, melt butter over moderately low heat and whisk in flour.
• Cook roux, whisking constantly, for 3 minutes.
• Add milk in a stream, whisking.
• Bring to a boil and remove from heat.
• In a large bowl, whisk together ¾ cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful – the feta is already quite salty!).
• Beat whites until they hold stiff peaks.
• Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly.
• Fill each ramekin halfway with soufflé mixture and divide remaining cheese among ramekins.
• Fill with remaining soufflé mixture and sprinkle with reserved crumbs.
• Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins.
• Bake in middle of oven until golden-brown, about 25 minutes.
• Remove and let stand in pan 15 minutes.
• Run a knife around edge of soufflés and invert onto a baking sheet.
• (may be prepared up to 1 ½ hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing).
• Preheat oven to 425 degrees F.
• Bake in middle of oven until puffed and golden-brown, 5-7 minutes.
• Divide salad among 8 salad plates and put one soufflé atop each plate of greens.
• Serve immediately.

GREEK FETA CHEESE SOUFFLéS

Steps:

• Preheat oven to 350°F.
• Sprinkle salt over zucchini in a colander and toss lightly.
• Let sit in a bowl 30 minutes.
• Drain.
• Rinse zucchini under cold water and drain.
• Squeeze out excess liquid.
• Set aside.
• Melt butter in a saucepan over medium heat.
• Gradually stir in flour and mustard. Gradually stir in milk.
• Increase heat to high, stirring until mixture boils and thickens.
• Transfer mixture to a bowl; cool slightly. Gently add 4 beaten egg yolks.
• Stir in cheeses, zucchini mixture in small batches. Gently, fold in stiff beaten egg whites.
• Divide mixture into 4 small ovenproof dishes.
• Arrange dishes on oven tray and bake about 25 minutes, or until golden.