BELL PEPPER, TOMATO, AND FETA SALAD
I make this salad all the time in various configurations, using more or less bell pepper, tomato, or feta cheese, depending on what I have in my fridge. Mixed color bell peppers look prettiest. The dressing couldn't be easier and can be used on different salads as well.
Provided by barbara
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
- Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.
Nutrition Facts : Calories 222 calories, Carbohydrate 10.2 g, Cholesterol 18.9 mg, Fat 18.9 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 826 mg, Sugar 6.3 g
ROASTED PEPPER & FETA SALAD
This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
- Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
- Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.
RED PEPPER, ONION AND FETA SALAD
Grilled onions with bell peppers and feta cheese mixed with arugula gives you delicious salad - perfect for side.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
- Place pepper wedges, skin side down, and onions on grill over medium heat. Cover grill; cook about 10 minutes, turning occasionally, until pepper skins are completely blackened and blistered and onions are tender.
- Set onions aside. Immediately place pepper wedges in medium bowl. Cover bowl tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut peppers into strips. Return peppers to bowl; add onions.
- In small bowl, mix 1/4 cup oil, the vinegar, garlic, salt and pepper with whisk. Add 2 tablespoons dressing to onion mixture; toss to coat. In large bowl, toss arugula with remaining dressing. Top with onion mixture, walnuts and cheese. Serve immediately.
Nutrition Facts : Calories 250, Carbohydrate 10 g, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg
ORZO SALAD WITH PEPPERS AND FETA
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.
Provided by Kay Chun
Categories dinner, easy, lunch, pastas, salads and dressings, main course, side dish
Time 30m
Yield 4 to 6 servings (about 10 cups)
Number Of Ingredients 11
Steps:
- Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
- Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
- Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
- Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
BAKED FETA CHEESE WITH ONIONS, RED PEPPER & TOMATOES
We went to the Greek Island of Kos and had this as a starter in a restaurant - we loved it! When we got home I had a go and made it myself. It can be served as a side dish too.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F/Gas Mark 7
- You will need two individual serving dishes that can go into the oven.
- De-seed and cut the bell pepper length ways into 3 cm strips.
- Brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes. Remove from the oven.
- Char the skin of the pepper slightly with a cooks blow torch if you think the skin isn't looking nice and roasted. Put the peppers to one side.
- Now, in a saucepan, melt the butter and the olive oil.
- Slice the onion thinly and finely chop the garlic. Add the onion and garlic to the saucepan. Over a low heat, cook until soft but not coloured.
- Cut the feta cheese into 2cm cubes.
- Using individual serving dishes, layer the onions, with the thinly sliced tomatoes and the roasted red pepper slices.
- Top with the cubed feta cheese. Finish by sprinkling with the grated parmesan cheese. Sprinkle a pinch of paprika on top of each dish.
- Cover with aluminium foil (trying not to touch the cheese) and bake in the oven for about 15 minutes. Uncover and bake for another 5 to 10 minutes, or until the feta starts to get a nice colour.
- Take care not to cook too much as it looks better if the feta stays in cubes.
- Serve with nice fresh crusty bread.
Nutrition Facts : Calories 864, Fat 62.8, SaturatedFat 40.1, Cholesterol 221.5, Sodium 2631.2, Carbohydrate 36.7, Fiber 5.6, Sugar 22.2, Protein 42
FETA AND RED ONION SPINACH SALAD
Make and share this Feta and Red Onion Spinach Salad recipe from Food.com.
Provided by Sarafina
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix spinach, carrots, onion, almonds, feta, and craisons together in large bowl.
- Mix all dressing ingredients and toss with salad.
- Serve cold.
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