#FetaCheese

This cool pasta salad is great for summer days when it’s hot outside. Cherry tomatoes, cucumbers, basil, and tangy feta cheese, all mixed in a simple but tasty dressing, give it a lot of fresh flavors.

Ingredients: 8 oz pasta penne or fusilli. 1 cup cherry tomatoes, halved. 1 cucumber, diced. ½ red onion, thinly sliced. ¼ cup black olives, sliced. ¼ cup feta cheese, crumbled. ¼ cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions. Drain and let cool. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, and basil leaves. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the pasta salad and toss gently to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

tomb with a view

These loaded grilled mushroom caps are a savory delight, filled with a cheesy mixture of mozzarella, feta, and vibrant veggies. Perfect for your BBQ gatherings!

Ingredients: 12 large mushroom caps. ½ cup shredded mozzarella cheese. ¼ cup diced red bell pepper. ¼ cup diced green onions. ¼ cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 2 tablespoons olive oil. 1 teaspoon minced garlic. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put red bell pepper, green onions, feta, parsley, and minced garlic in a bowl and mix them all together. Clean the mushroom caps and take the stems off of them. Add salt and pepper to the mushroom caps and brush them with olive oil. Put a little of the cheese mixture inside each mushroom cap. Close the grill lid and put the stuffed mushroom caps on it. Put it on the grill for 8 to 10 minutes, or until the cheese melts and the mushrooms are soft. Take them off the grill and give them a minute or two to cool down. The grilled mushroom caps with meat inside can be used as an appetizer or a side dish.

Prep Time: 15 minutes

Cook Time: 10 minutes

Grindhouse Eatery

Crispy Feta Fried Eggs-Flavorful Breakfast Recipe

This picnic salad is a delightful twist on the classic summer dish, featuring a refreshing mix of greens, juicy cherry tomatoes, crunchy cucumbers, tangy red onions, creamy feta cheese, and savory black olives, all brought together with zesty Italian dressing. It’s the perfect addition to any outdoor gathering or summer picnic.

Ingredients: 2 cups of mixed greens. 1 cup cherry tomatoes, halved. ½ cup cucumber, diced. ¼ cup red onion, thinly sliced. ¼ cup feta cheese, crumbled. ¼ cup black olives, pitted. ¼ cup Italian dressing. Salt and pepper to taste.

Instructions: Wash and dry the mixed greens, then place them in a large salad bowl. Add the cherry tomatoes, cucumber, red onion, feta cheese, and black olives to the bowl. Drizzle the Italian dressing over the salad. Toss the salad gently to evenly coat the ingredients with the dressing. Season with salt and pepper to taste. Chill in the refrigerator for 15-30 minutes before serving. Enjoy your delicious picnic salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Jennifer Crow

Crispy Feta Fried Eggs-The Best Breakfast Recipe

Indulge in the freshness of this Berry Lover’s Spinach Salad with a delightful Berry Vinaigrette. The combination of sweet berries, creamy feta cheese, and crunchy candied pecans makes for a delightful and nutritious salad that’s perfect for any occasion.

Ingredients: 6 cups fresh baby spinach leaves. 1 cup mixed berries strawberries, blueberries, raspberries, blackberries. ½ cup crumbled feta cheese. ¼ cup chopped red onion. ¼ cup candied pecans. For the Berry Vinaigrette:. ½ cup mixed berries strawberries, blueberries, raspberries, blackberries. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Wash and dry the fresh baby spinach leaves thoroughly. In a large salad bowl, combine the spinach, mixed berries, crumbled feta cheese, chopped red onion, and candied pecans. In a blender, combine the ingredients for the Berry Vinaigrette - mixed berries, olive oil, balsamic vinegar, honey, salt, and pepper. Blend until smooth. Drizzle the Berry Vinaigrette over the salad and toss gently to coat the ingredients evenly. Serve the Berry Lover’s Spinach Salad immediately as a refreshing and flavorful side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Byg Wiki Weebly

Baked Feta Pasta 🍅🧀

🔥 The creamy pasta that BROKE the internet!

🛒 Ingredients:
✔️ 8 oz pasta 🍝
✔️ 1 block feta cheese 🧀
✔️ 2 cups cherry tomatoes 🍅
✔️ 3 tbsp olive oil 🫒
✔️ 3 cloves garlic, minced 🧄
✔️ 1 tsp Italian seasoning 🌿
✔️ Fresh basil 🌱

📌 Instructions:
1️⃣ Place feta in center of baking dish, surround with tomatoes.
2️⃣ Drizzle with olive oil, garlic & seasoning.
3️⃣ Bake at 400°F (200°C) for 30 minutes.
4️⃣ Cook pasta, then mix everything together until creamy.
5️⃣ Top with fresh basil & serve!

💥 Creamy, tangy, irresistible!

🍅 Baked Feta Pasta – Still Trending! 🧀🔥

Yes, it’s still THAT good 😍 Creamy roasted feta mixed with burst cherry tomatoes and pasta!

🛒 Ingredients:

✔️ Block of feta 🧀
✔️ Cherry tomatoes 🍅
✔️ Olive oil 🫒
✔️ Garlic 🧄
✔️ Pasta 🍝
✔️ Fresh basil 🌿

👩‍🍳 Instructions:

1️⃣ Bake feta with tomatoes & olive oil.
2️⃣ Cook pasta separately.
3️⃣ Mash baked feta & mix.
4️⃣ Toss pasta in sauce & top with basil.

This Keto Spinach and Strawberry Salad is full of flavor and good for you nutrients. It’s also colorful. When you mix spinach, strawberries, and feta cheese, you get a great mix of sweet and savory flavors. The almonds give it a satisfying crunch. You can eat it for lunch or as a side dish for dinner.

Ingredients: 4 cups baby spinach leaves. 1 cup sliced strawberries. ¼ cup crumbled feta cheese. 2 tbsp sliced almonds. 2 tbsp olive oil. 1 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Put spinach, strawberries, feta cheese, and almonds in a large bowl and mix them together. Add balsamic vinegar and olive oil to the salad. Toss gently to cover everything. Add pepper and salt to taste. Serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Tabanyaruu

Source: Adam Bartoszewicz

A delicious and healthy salad with a zesty Dijon mustard vinaigrette that’s sugar-free. This salad is loaded with fresh veggies, herbs, and tangy feta cheese for a burst of flavors.

Ingredients: 3 tablespoons olive oil. 2 tablespoons Dijon mustard. 2 tablespoons red wine vinegar. 1 clove garlic, minced. ¼ teaspoon salt. ¼ teaspoon black pepper. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. ½ cucumber, sliced. ¼ red onion, thinly sliced. ¼ cup feta cheese, crumbled. 2 tablespoons chopped fresh basil. 1 tablespoon chopped fresh parsley.

Instructions: In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and black pepper to create the vinaigrette. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and thinly sliced red onion. Drizzle the prepared Dijon vinaigrette over the salad and toss gently to coat all the ingredients. Sprinkle crumbled feta cheese, chopped fresh basil, and chopped fresh parsley on top of the salad. Toss once more lightly before serving. Serve immediately and enjoy your Healthy Dijon Vinaigrette Salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

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This Mediterranean-inspired 7-layer dip is a light and flavorful party appetizer. It combines classic Mediterranean ingredients like hummus, Greek yogurt, cucumbers, tomatoes, olives, and feta cheese, layered with herbs and spices for a refreshing and satisfying dip.

Ingredients: 1 container hummus. 1 cup Greek yogurt. ½ cup diced cucumber. ½ cup diced tomatoes. ¼ cup chopped Kalamata olives. ¼ cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Spread the hummus evenly in the bottom of a serving dish. Layer the Greek yogurt on top of the hummus. Sprinkle the diced cucumber evenly over the yogurt layer. Next, layer the diced tomatoes on top of the cucumber. Evenly distribute the chopped Kalamata olives over the tomato layer. Sprinkle the crumbled feta cheese on top of the olive layer. In a small bowl, mix together the chopped parsley, lemon juice, dried oregano, salt, and pepper. Drizzle the parsley mixture over the dip. Serve immediately with pita chips or sliced vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

Worlds Greatest Autographs

With fresh vegetables and feta cheese, this quinoa salad is both tasty and good for you. It’s great as a side dish or for a light lunch.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. ½ cup red bell pepper, chopped. ¼ cup red onion, finely chopped. ½ cup feta cheese, crumbled. ¼ cup fresh parsley, chopped. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and parsley. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss until everything is well coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Darley Abbey

This Beet Feta Walnut Salad with Balsamic Vinegar is a delightful combination of earthy roasted beets, creamy feta cheese, crunchy walnuts, and a tangy balsamic dressing. It’s a perfect blend of flavors and textures that makes for a satisfying and nutritious salad.

Ingredients: 2 large beets, roasted and diced. ½ cup crumbled feta cheese. ½ cup chopped walnuts. 4 cups mixed greens. ¼ cup balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. First, wash and scrub the beets. Then, wrap them in aluminum foil and roast them in the oven for 45 minutes, or until a fork can go through them easily. After the beets are cool, peel them and cut them into small pieces. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Diced roasted beets, mixed greens, crumbled feta cheese, and chopped walnuts should all be put in a large salad bowl. Pour the balsamic dressing over the salad and gently toss everything together. Serve the Beet Feta Walnut Salad with Balsamic Vinegar right away. If you want, you can add more feta and walnuts on top. Have fun with your tasty and healthy salad!

Prep Time: 15 minutes

Cook Time: 45 minutes

montreal ostomy centre inc

These Greek Sliders with Feta Aioli are a flavorful twist on classic sliders. The ground beef or lamb is seasoned with Greek-inspired flavors, and the creamy feta aioli adds a delicious Mediterranean touch.

Ingredients: 1 lb ground beef or lamb. ¼ cup minced red onion. 2 cloves garlic, minced. 1 tsp dried oregano. Salt and pepper to taste. ½ cup crumbled feta cheese. Slider buns. Lettuce, tomato, and red onion for topping. ½ cup mayonnaise. ¼ cup crumbled feta cheese for aioli. 1 tbsp lemon juice. 1 tsp minced fresh dill. ½ tsp minced garlic.

Instructions: Put the ground meat, minced garlic and red onion, dried oregano, salt, and pepper in a bowl. Combine well. Make small patties about the size of sliders out of the mixture. Warm up the grill or pan on the stove over medium-high heat. Cook the sliders for three to four minutes on each side, or until they’re done the way you like them. In a bowl, mix mayonnaise, crumbled feta cheese, lemon juice, minced dill, and minced garlic. Set this bowl aside while you cook the sliders. Mix until it’s smooth. You can grill or toast the slider buns until they are lightly browned. Stack your sliders by putting a lettuce leaf on the bottom bun, then a slider patty, a tomato slice, and an onion slice. Spread a lot of the feta aioli on the top bun, and then put it on top of the slider ingredients to finish making the Greek sliders. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

adina crawford

Baked Salmon Avocado Feta - Easy Healthy Dinner

This Greek-inspired shrimp salad features succulent roasted shrimp on a bed of crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, tangy red onion, and creamy feta cheese, all tossed in a warm lemon butter dressing.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. Salt and pepper to taste. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. ½ cup sliced cucumber. ¼ cup sliced red onion. ¼ cup crumbled feta cheese. 2 tbsp chopped fresh dill. ¼ cup unsalted butter. 2 cloves garlic, minced. Juice of 1 lemon. Zest of 1 lemon.

Instructions: Get the oven ready by heating it up to 400F 200C. Put shrimp in a bowl and season them with salt, pepper, and olive oil. Spread the shrimp out on a baking sheet. Roast them for 6 to 8 minutes, or until they are pink and fully cooked. To make a salad, put mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and dill in a large bowl. Slowly melt the butter in a small saucepan. Cook for one to two minutes, until the garlic smells good, after adding it. Take the pan off the heat and add the lemon juice and zest. Add the warm lemon butter dressing to the salad and mix it all together. Put roasted shrimp on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

saint luke united methodist church

This Greek chicken dish combines the bold flavors of Kalamata olives and tangy feta cheese with tender chicken breasts, creating a Mediterranean-inspired meal that’s both easy to prepare and bursting with flavor.

Ingredients: 4 boneless, skinless chicken breasts. ¼ cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. ½ cup Kalamata olives, pitted and sliced. ½ cup crumbled feta cheese. 1 lemon, sliced. Fresh parsley for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Oregano, thyme, salt, and pepper should all be mixed together in a small bowl with olive oil. Put the chicken breasts in a baking dish and pour the olive oil mixture over them so that they are well covered. Put crumbled feta cheese and Kalamata olives on top of the chicken breasts. Add lemon slices on top. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. Before serving, sprinkle with fresh parsley.

Prep Time: 10 minutes

Cook Time: 30 minutes

Altered Esthetics Film Festival

A delicious and nutritious vegetarian Cobb salad with lentils as the base. Packed with fresh vegetables, protein-rich lentils, and tangy feta cheese, this salad is a satisfying and healthy meal option.

Ingredients: 1 cup cooked lentils. 2 cups mixed salad greens. 1 cup cherry tomatoes, halved. ½ cup cucumber, diced. ½ cup red bell pepper, diced. ¼ cup red onion, finely chopped. ¼ cup corn kernels fresh or frozen. ¼ cup crumbled feta cheese. ¼ cup sliced black olives. 2 hard-boiled eggs, sliced. 2 tablespoons chopped fresh parsley. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Put the cooked lentils and mixed salad greens in a large bowl. Put the corn kernels, cucumber, red bell pepper, red onion, and cherry tomatoes in the bowl. Turn the ingredients over slowly to mix them well. Cracked feta cheese, black olive slices, and hard-boiled egg slices should be put on top of the salad. Spread the balsamic vinaigrette dressing on top of the salad. Add some chopped fresh parsley on top to make it look nice. Serve your Vegetarian Cobb Salad Lentil Bowl right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Robotique Medecine

A refreshing and flavorful Greek Chicken Pasta Salad with the perfect combination of grilled chicken, fresh vegetables, feta cheese, and a zesty dressing. Ideal for your next barbecue or outdoor gathering.

Ingredients: 2 cups cooked chicken breast, diced. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. ½ cup red onion, finely chopped. ½ cup Kalamata olives, sliced. ½ cup feta cheese, crumbled. 1/3 cup fresh parsley, chopped. ¼ cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. 8 oz penne pasta, cooked al dente.

Instructions: Put the chicken that has been cooked, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley in a large bowl. Mix the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk. Place the salad ingredients in a bowl. Add the dressing and toss to coat everything. Put the cooked penne pasta into the salad and mix it in gently until it’s all well mixed. Put the Greek Chicken Pasta Salad in the fridge at least 30 minutes before you serve it. Enjoy the tasty flavors of this BBQ Greek Chicken Pasta Salad while it’s still cold.

Prep Time: 20 minutes

Cook Time: 10 minutes

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