Best Cherry Tomato And Feta Skewers Recipes

SKEWERED GREEK SALAD

Skewered Greek Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.
For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

BAKED CHERRY TOMATOES AND FETA

Baked Cherry Tomatoes and Feta image

Provided by Food Network

Yield 6 appetizer servings

Number Of Ingredients 6

Ingredients

1 tablespoon minced garlic
2/3 cup olive oil
2 pounds cherry tomatoes
1 loaf focaccia bread (or French bread) heated
6 ounces soft, feta cheese
2/3 cup fresh basil, chiffonade

Steps:

Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.

BAKED CHERRY TOMATOES AND FETA

Baked Cherry Tomatoes and Feta image

A great appetizer with an awesome presentation. Garlic lovers may want to increase the amount of garlic. Enjoy!

Provided by Leslie

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 tablespoon minced garlic
2/3 cup olive oil
2 lbs cherry tomatoes
1 loaf focaccia bread or 1 loaf French bread, heated
6 ounces soft feta cheese
2/3 cup fresh basil, cut chiffonade

Steps:

Steep garlic in olive oil at least 1/2 hour.
Preheat oven to 400°F.
Wash and stem tomatoes and cut them in half.
Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes.
Cut feta cheese into 1/2 inch chunks.
Place Feta and basil in serving dish.
Pour tomato mixture over chunks of cheese and slivered basil.
Stir gently.
Serve with bread to mop up juices.

Nutrition Facts : Calories 322.2, Fat 30.8, SaturatedFat 7.9, Cholesterol 26.8, Sodium 344.4, Carbohydrate 7.7, Fiber 1.9, Sugar 5.2, Protein 5.8

CHERRY TOMATO AND FETA SALAD

Cherry Tomato and Feta Salad image

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

Ingredients

3 ounces cherry tomatoes
1 ounce crumbled low-fat feta cheese
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Salt and pepper
Fresh oregano

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.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

One-Pan Feta Pasta With Cherry Tomatoes image

In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it's added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you'll need an electric kettle to boil the water. So maybe it's more like a one-and-a-half-pan meal.) Don't think of this as a pasta dish in an Italian, al-dente sense. It's more like a creamy casserole along the lines of mac and cheese. In any case, it's comforting and supremely easy.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Steps:

Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.