Best Tomato Basil And Feta Salad Recipes

TOMATO, BASIL, AND FETA SALAD

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.

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE

Steps:

• Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
• In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
• In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
• Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

FETA, TOMATO, BASIL AND OLIVE SALAD

Steps:

• Cube the Feta.
• Quarter the cherry tomatoes.
• Slice the olives.
• Chop the basil.
• Mix in a mixing bowl.
• Sprinkle with olive oil.
• salt and pepper to taste.
• If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!

ORZO SALAD WITH CUCUMBER, TOMATO, BASIL AND FETA

Steps:

• 1. Preheat oven to 350, spread walnuts on a baking sheet and toast for about 10 minutes. Let cool and then chop. 2. Peel and core the cucumber and cut into 1/2 inch cubes. Core the peppers and cut into 1/2 inch pieces. Set aside. 3.Fill a large sauce pan 2/3 full of water, bring to a boil.Drop in the pasta and simmer 3-5 minutes. Remove the pan from the heat and drain and cool. Transfer to a bowl and toss with olive oil. 4. Add the toasted walnuts, cucumber, peppers, olives, scallions, basil, parsley and feta. Drizzle with vinaigrette. 5. Can be stored in the refrigerator for up to 2 days.

GRILLED EGGPLANT, GRAPE TOMATO, AND FETA SALAD WITH AMAZING BASIL, PARSLEY, AND CAPER SAUCE

Steps:

• Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.) Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned. Remove eggplant to a cutting board to cool. Make the amazing sauce while the eggplants cool. If needed, wash and spin dry the basil and parsley leaves. Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic. Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more. Cut grape tomatoes in half. When eggplant is cool enough to handle, cut it into slices about 1 inch thick. Gently combine the eggplant and tomato halves in a bowl and stir in enough sauce to coat the ingredients (about 1/4 cup). Stir in the crumbled Feta and serve salad warm or at room temperature. Even though tomatoes are best when they haven't been refrigerated, this was not bad after it had been the fridge overnight. It didn't last much longer than that though.

GREEK TOMATO AND BREAD SALAD WITH FETA, BASIL, AND CAPERS

Steps:

• Place the bread on a platter or in a large bowl. Sprinkle with water and set aside until partially softened, 3 to 5 minutes.
• Arrange the tomatoes, olives, and capers over the bread and sprinkle with the salt and vinegar. Add the cheese and pepper to taste, and drizzle with the oil. Top with the basil and set aside to marinate for 15 to 30 minutes.
• Toss, and serve right away.
• The Olive and the Caper Adventures In Greek Cooking.

TOMATO BASIL AND FETA SALAD

Steps:

• In a large bowl, toss together tomatoes, cucumber, green onions, basil olive oil , vinegar, and cheese. Season with salt and pepper