Best Tomato Basil Feta Salad Recipes

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TOMATO, BASIL, AND FETA SALAD



Tomato, Basil, and Feta Salad image

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

6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
ΒΌ cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

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 BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE



Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice image

Make and share this Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice recipe from Food.com.

Provided by Simply Fresh Cooking

Categories     Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups long grain brown rice
1 cucumber, de-seeded and cut into bite-sized pieces (peel the skin if desired)
2 large tomatoes, cubed
8 ounces feta cheese, cubed
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lemon
2 tablespoons rice vinegar
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
1/4 cup extra virgin olive oil

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.

Nutrition Facts : Calories 379.3, Fat 19.1, SaturatedFat 7.6, Cholesterol 35.7, Sodium 505.5, Carbohydrate 42.7, Fiber 3, Sugar 4.7, Protein 10.5

FETA, TOMATO, BASIL AND OLIVE SALAD



Feta, Tomato, Basil and Olive Salad image

A very quick and simple salad I threw together when I couldn't find any greens in the fridge. It turned out delicious. In truth, amounts are guesstimates, dependent on what you have in your fridge!

Provided by Luschka

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

100 g feta cheese
10 -15 cherry tomatoes
5 -10 green olives
1 tablespoon basil, fresh
10 ml olive oil
salt & pepper

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!

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



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

Categories     Vegetable     Low Carb

Number Of Ingredients 14

8 medium-sized Japanese or Asian Eggplants
olive oil, for brushing eggplants
salt and fresh-ground black pepper for seasoning eggplants
1 cup grape tomatoes, cut in half
1/4 cup crumbled Feta (or more)
Sauce Ingredients:
(This makes much more sauce than you need for the salad, but it's good on any type of grilled meat, grilled vegetables, or sliced tomatoes. The sauce will keep more than a week in the fridge.)
2/3 cup fresh basil leaves
1/3 cup parsley leaves (flat or curly)
2 large garlic cloves, sliced
1 T Dijon mustard
3 T capers
2 T fresh lemon juice
1/4 cup extra-virgin olive oil

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.

ORZO SALAD WITH CUCUMBER, TOMATO, BASIL AND FETA



ORZO SALAD WITH CUCUMBER, TOMATO, BASIL AND FETA image

Categories     Salad     Cheese     Pasta     Vegetable

Yield 4 people

Number Of Ingredients 24

1 c. walnut halves
1 cucumber
1 red bell pepper
1 yellow bell pepper
salt
1 1/2 c. dry orzo
2 tbs. olive oil
1/2 c. kalamata olives, pitted and halved
1/2 c. scallions
1/4 c. chopped fresh basil
1/4 c. chopped parsley
1 1/4 c. feta
1/3 c. lemon vinaigrette
pepper
Vinaigrette
1 tbs. Dijon
2 tsp. red wine vinegar
1/3 c. freshly squeezed lemon juice
1 tsp. honey
1 tbs. lemon zest
1 clove garlic, minced
1 tsp. kosher salt
1/4 tsp pepper
3/4 c. olive oil

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.

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



Greek Tomato and Bread Salad With Feta, Basil, and Capers image

Since much of Greece's dense, crusty, grainy, wonderful bread has always been dried toast like for keeping, it stands to reason that the Greeks would also have a number of ways of soaking the bread to restore its moist chewy softness. Bread salads are proof of how the plainest, simplest of foods can be utterly matchless. If you want to make barley rings go to Greek Black Barley Rings (Mavrokoulouria) # 210035 Barley Rings remain one of the most unusual and renowned Greek breads. Traditional in Crete and the Southern Cyclades, they are the epitome of rural breads, they nourish, last, and feed through winter, keeping hearts strong. Barley rings are nutty, honest, truly down to earth. They stay crunchy even when soaked in liquid. They are the bread of choice for bread salad. They are marvelous crumbled in soup, and dunking in morning brew. Traditionally the rings are made with sourdough starter but this recipe uses yeast.

Provided by Olha7397

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups very stale country bread or 4 cups other crusty bread, cut into 1/2 inch chunks
6 ripe tomatoes, cut into large chunks (about 2 pounds total)
18 olives, preferably Kalamata olives, pitted and halved
2 tablespoons capers, drained
1/4 teaspoon salt
2 teaspoons red wine vinegar
1/2 cup crumbled feta cheese
fresh ground black pepper
2 tablespoons fruity olive oil
8 -12 fresh basil leaves, shredded

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.

Nutrition Facts : Calories 545.2, Fat 11.7, SaturatedFat 3.3, Cholesterol 11.1, Sodium 457.4, Carbohydrate 96.5, Fiber 23.2, Sugar 4.7, Protein 18.4

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE



Tomato Basil Cucumber Salad With Feta Cheese image

here is a great salad to have as is or to serve with any meal

Provided by Patsy Fowler

Categories     Other Salads

Time 45m

Number Of Ingredients 11

1 1/2 c long grain brown rice
1 medium cucumber , deseeded and cut into bite size pieces (peel the skin if desired)
2 large tomatoes, cubed
8 oz feta cheese, cubed
1/4 c basil, chopped
1/4 c parsley, chopped
1 medium lemon
2 Tbsp rice vinegar or white vinegar
1/8 tsp salt
1/8 tsp cracked black pepper
1/4 c olive oil, extra virgin

Steps:

  • 1. 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.
  • 2. in a large bowl add cooked rice, cucumber, tomatoes, feta, basil and parsley, set aside.
  • 3. 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.
  • 4. pour dressing mixture over rice bowl and combine. serve immediately or chill in the refrigerator until ready to use.

TOMATO BASIL & FETA SALAD



Tomato Basil & Feta Salad image

This is a simple salad that requires no salad dressing. I brought this to a dinner party and every one loved it. This has become my new favorite salad and it is so easy to make, and strays away from the traditional green salad.

Provided by Casie

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups tomatoes, diced
1/4 cup red onion, finely chopped
1 (2 1/4 ounce) can sliced black olives
3 tablespoons chopped fresh basil
1/4 cup crumbled feta cheese
1 tablespoon lemon juice
1/4 teaspoon salt

Steps:

  • Add all ingredients in a medium serving bowl and toss.

TOMATO BASIL AND FETA SALAD



TOMATO BASIL AND FETA SALAD image

Categories     Salad     Side     No-Cook     Vegetarian

Yield 4

Number Of Ingredients 8

6 roma tomatoes diced
1 small cucumber, peeled quartered lenghtwise and chopped
3 green onions
1/4 cup fresh basil leaves cut into thin strips
3 TBL olive oil
2 TBL balsamic
3 TBL crumbled feta
salt and pepper to taste

Steps:

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

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