Feta Cheese With Tomato And Capers Recipes

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BROILED FETA WITH GARLICKY CHERRY TOMATOES & CAPERS



Broiled Feta with Garlicky Cherry Tomatoes & Capers image

Broiled feta with burst cherry tomatoes and capers makes a surprisingly addictive and flavorful spread. Perfect for summer!

Provided by Jennifer Segal

Categories     Appetizers

Time 20m

Yield 4

Number Of Ingredients 8

1 (8 ounce) block feta cheese
2 tablespoons extra virgin olive oil
2 cloves garlic, roughly chopped
10.5 ounces cherry tomatoes, preferably different colors, halved
Scant ¼ teaspoon salt
⅛ teaspoon pepper
Pinch sugar
1½ tablespoons capers, drained

Steps:

  • Preheat the broiler and set the oven rack in the top position. Place the feta in a small (1-quart) baking dish and set aside.
  • Heat the oil in medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper and sugar; cook, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes. Remove from the heat and stir in the capers.
  • Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, 3 to 4 minutes (but keep an eye on it as broilers vary greatly.) Serve warm with bread.

Nutrition Facts : Calories 226, Fat 19g, Carbohydrate 6g, Protein 9g, SaturatedFat 9g, Sugar 4g, Fiber 1g, Sodium 732mg, Cholesterol 50mg

FETA CHEESE WITH TOMATO AND CAPERS



Feta cheese with tomato and capers image

Number Of Ingredients 8

1 Feta cheese, 8 oz. block
2 tablespoon olive oil
2 garlic, chopped
1 cherry tomatoes different colors 10oz halved
1/4 teaspoon salt
1 pinch pepper
1 pinch sugar
1 1/2 tablespoon caper, drained

Steps:

  • Preheat the broiler and set the oven rack in the top position. Place the feta in a small (1.5-quart) baking dish and set aside.
  • Heat the oil in medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper and sugar; cook, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes. Remove from the heat and stir in the capers.
  • Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, about 4 minutes (but keep an eye on it as broilers vary greatly.)

FARFALLE WITH TOMATOES AND FETA CHEESE



Farfalle with Tomatoes and Feta Cheese image

Provided by Colin Cowie

Categories     Cheese     Herb     Olive     Pasta     Tomato     Easter     Vegetarian     Quick & Easy     Spring     Boil

Yield Makes 8 servings

Number Of Ingredients 8

1 1/2 pounds farfalle or bow tie pasta
6 roma tomatoes, seeded and diced
1/2 cup calamata olives, pitted
1/3 cup diced red onion
4 teaspoons drained capers
3 ounces feta cheese, crumbled
10 basil leaves, julienned
Balsamic Vinaigrette

Steps:

  • 1. Cook the pasta in a large pot of boiling salted water until al dente.
  • 2. Combine the pasta, tomatoes, olives, onions, capers, cheese, and basil. Pour on the vinaigrette and toss lightly.

MARINATED FETA CHEESE WITH CAPERS AND OLIVES



Marinated Feta Cheese With Capers and Olives image

This a very tasty appetizer, served with toasted Italian bread and chopped tomatoes. I always have a jar of this in the refrigerator for when I have unexpected guests.

Provided by queenbeatrice

Categories     European

Time 15m

Yield 1 Jar, 6 serving(s)

Number Of Ingredients 11

12 ounces feta cheese
2 cloves garlic
1/2 teaspoon peppercorn
8 corriander seeds
1 bay leaf
2 tablespoons capers, drained
1/2 cup pitted olive
fresh oregano sprig, to taste
olive oil, to cover
bread, to toast
tomatoes, chopped

Steps:

  • Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
  • Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
  • Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
  • Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.

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

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