TOMATO FETA SALAD
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. -Robert Golus, Greer, South Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 412mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
TOMATO AND FETA SALAD
Looking for an easy side dish recipe? Then check out this fresh tomato and feta cheese salad that can be made ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Arrange tomato slices on serving platter, sides touching or slightly overlapping. Top each slice with cucumber slice.
- Sprinkle cheese and olives over tomatoes and cucumber. Drizzle with salad dressing. Sprinkle with oregano.
Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 3 g
TOMATO, BASIL, AND FETA SALAD
Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!
Provided by VANCGIRL2
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g
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.
HEIRLOOM TOMATO AND FETA SALAD
This is a fresh, flavorful salad with heirloom tomatoes. Even my non tomato-eating husband likes this recipe. We went out to dinner for tapas one night and they had a similar salad. I came home and recreated it with my own twist. We loved it, I hope you do too. I'm sure this will work with regular tomatoes too.
Provided by Joanna DaCosta
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
- Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
- Spoon vinaigrette over the salad to serve.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 15.2 g, Cholesterol 25.1 mg, Fat 20.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 466.3 mg, Sugar 12.8 g
FRESH TOMATO SALAD WITH ONIONS, FETA AND OLIVES
Steps:
- Arrange tomatoes on platter. Top with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.
TOMATO SALAD WITH CHICKPEAS AND FETA
Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
Provided by Hetty McKinnon
Categories salads and dressings, vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
TOMATOES WITH FETA CHEESE
Ruth Lee of Troy, Ontario serves this great combination as an easy and colorful salad. "I make this no-fuss dish at least once a month," she writes. "It's a great way to use up fresh summer tomatoes and adds zip to winter tomatoes, too."
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Arrange tomato slices on a serving plate. Sprinkle with feta cheese. Drizzle with vinegar; sprinkle with basil and pepper.
Nutrition Facts : Calories 20 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 38mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY TOMATO AND FETA SALAD
The summer treat to end all summer treats, this cherry tomato and feta salad will satisfy you at snack time like no vending machine fare ever could.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Halve 3 ounces of cherry tomatoes and mix with 1 ounce crumbled low-fat feta cheese. Dress with 1 teaspoon balsamic vinegar and 1 teaspoon olive oil; season with salt and pepper to taste. Sprinkle with fresh oregano.
TOMATO SALAD WITH FETA AND OLIVES
Provided by Debra Creed-Broeker
Categories Salad Cheese Olive Tomato Appetizer No-Cook Feta Summer Bon Appétit Missouri Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
- Sprinkle salad with cheese and garnish with olives, if desired.
TOMATO FETA SALAD
Adapted from the Barefoot Contessa show, this is easy and gets raves! You may easily halve this recipe. Feel free to add olive and cucumbers if you wish.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tomatoes in half and place them in a large bowl.
- Add onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss well.
- Dice the feta in 1/2 inch cubes, crumbling it as little as possible.
- Gently fold it into the salad and serve at room temperature. Enjoy!
Nutrition Facts : Calories 237.1, Fat 19.1, SaturatedFat 9.5, Cholesterol 50.7, Sodium 1223.9, Carbohydrate 8.3, Fiber 1.6, Sugar 5.8, Protein 9.3
FRESH TOMATO AND FETA PASTA SALAD
This cold pasta salad is light but has bite! Perfect as a side for grilled meats at dinner time, or with a sandwich at lunch. This recipe was inspired by my love for fresh tomatoes and feta cheese and only took a few tries to get the perfect balance of substance.
Provided by Cryssiekins
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil Rotini noodles until soft. Drain and rinse with cold water to cool the noodles.
- Add noodles, chopped onion, and red wine vinegar to a medium sized bowl. Toss well. Cover with plastic wrap and refrigerate approximately 15 minutes. This allows the noodles to absorb the vinegar and lets the flavors infuse while cooling.
- Add the oil to the cooled noodles and toss gently.
- Just before serving, add tomato pieces and feta cheese crumbles. Toss well. Sprinkle on more red wine vinegar if the salad is too dry, but be careful, you don't want to use too much and make the salad runny!
- Serve with a slotted spoon. Enjoy!
Nutrition Facts : Calories 270.5, Fat 10.1, SaturatedFat 4.8, Cholesterol 25, Sodium 319.3, Carbohydrate 34.2, Fiber 1.8, Sugar 3.3, Protein 9.8
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