Greek Cucumber And Tomato Salad With Feta And Pistachio Nuts Recipes

Steps:

• In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Steps:

• In medium bowl combine tomatoes and cucumber. Season with salt and pepper. Add vinegar and olive oil. Toss to coat. Sprinkle on feta and serve.

Steps:

• Place garbanzo beans in a large gallon size zip-loc bag. Then in a small mixing bowl, whisk the olive oil and vinegar. Pour dressing over the garbanzo beans, and marinate beans in refrigerator 4-6 hours or overnight. When you're ready to prepare and serve the salad, remove beans from refrigerator and drain them in a colander, reserving all the dressing. Taste dressing for seasoning, and if you don't have at least 3 T dressing, add a bit more balsamic vinegar and olive oil. Then, dice the tomatoes. Cut cucumbers into fourths lengthwise, and then into pieces about 1/2 inch wide. Wash basil, spin dry, and then coarsely chop. Combine tomatoes, cucumbers, garbanzo beans and basil and toss with reserved salad dressing. Next, season the salad with salt and fresh ground black pepper. To serve, divide equal portions among individual serving plates, and top with crumbled Feta cheese and pistachio nuts.

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.

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then chop.
• Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, 1/4 cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

Steps:

• Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
• Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
• Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

Steps:

• Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.