Tomato Salad With Fried Feta Recipes

TOMATO FETA SALAD (MEDITERRANEAN SIDE DISH)

Steps:

• Slice your tomatoes in 1/3" thick slices and arrange them in a single layer on an oval serving plate.
• Top tomatoes with sliced red onions (moons or half moons).
• Add freshly chopped parsley and mint.
• Add chunks of good quality Feta cheese.
• Combine all the Dressing ingredients in a mason jar, shake to mix well and pour over the salad. Serve immediately.

TOMATO FETA SALAD

Steps:

• Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.

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.

CHOPPED SALAD WITH CRUMBLED FETA

Steps:

• Place the tomatoes in a strainer set over a bowl or the sink. Toss with a good pinch of salt and let excess liquid drain from them. Add the cucumbers to the strainer, adding another pinch of salt.
• Place the onions in a large bowl. Add the tomatoes and cucumbers and toss to combine. Add a few turns of pepper, a drizzle of olive oil, a squeeze of lemon and the feta. Toss to combine. Taste and adjust as desired. This will keep covered in the fridge for 2 days.

TOMATO SALAD WITH FRIED FETA

Steps:

• Whisk together 3 tbsp olive oil, lemon juice, oregano, sugar, and pepper in a small bowl. Set aside.
• Divide and arrange the tomatoes, onion, arugula, and olives on four plates.
• Cut the feta cheese into 1" cubes. Beat egg in a small bowl and put the flour on a plate. Toss the cheese into the egg and shake off excess. Toss the egg coated cheese in the flour on the plate.
• Heat 2 tbsp olive oil in a large skillet. Add the cheese and fry over medium heat, turning until all sides are golden brown.
• Scatter the fried feta over the salad. Whisk the dressing again and spoon over the salad. Serve while the feta cheese is still warm.