Tomato Basil Cucumber Salad With Feta Cheese Recipes

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.

Steps:

• In a large bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.

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.

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:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Steps:

• Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
• Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.

Steps:

• Combine cucumbers, tomatoes, onions, garlic and feta in a large plastic bowl with a lid. Prepare Italian dressing per package directions. Pour dressing over into bowl and stir to coat evenly. Salt and pepper to taste. Cover bowl with lid and refrigerate for at least 2 hours before serving, as salad is best when served cold. Enjoy! Variations of this salad are easily made by changing the type of cheese you use. I have also used crumbled Gorgonzola (when served with steak), shredded sharp cheddar (when served with burgers and hot dogs), and chopped fresh mozzarella (when served with lasagna), depending on the dinner I was serving with the salad.

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.

Steps:

• In a bowl whisk together the vinegar, the sugar, the oil, and salt and pepper to taste, add the tomatoes, the cucumber, the Feta, and the basil, and toss the salad well.