Go Greek With These 5 Recipes
Opa! We’re going Greek with this round up of feta-filled recipes.
For a Greek twist on a classic dish, try this Feta & Kalamata Greek Potato Salad
Chopped Greek Salad
Ingredients
4 large tomatoes, seeded and chopped
1 English cucumber, peeled, seeded and chopped
1 large red bell pepper, chopped
1 large green pepper, chopped
2 tbsp minced fresh mint
1 tsp dried oregano
3 tbsp olive oil
2 tbsp red wine vinegar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
3/4 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted
Directions
1) In a large bowl, combine tomatoes, cucumbers, red and green peppers, mint and oregano.
2) In a small bowl, whisk oil, vinegar, salt and pepper. Pour over vegetables and toss to coat. Cover and let sit for 30 minutes, allowing flavors to blend.
3) Before serving, stir in feta and olives.
Serves 4-6
Ingredients
4 peppers (any colours), tops cut off, stemmed and seeded
2 cups cooked Israeli couscous
1 cup fresh or defrosted frozen peas
½ cup crumbled Feta cheese
2 tbsp chopped oil packed sun-dried tomatoes
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp ground cumin
¼ tsp crushed red pepper flakes
¼ cup crumbled Feta cheese
Directions
1)To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF.
2)In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat through.
Serves 4
Stacked Mediterranean Sandwich
Ingredients
Oven Roasted Tomatoes
8 plum tomatoes, halved, core and seeds removed
2 tbsp olive oil
1 tsp fresh thyme leaves
¼ tsp kosher salt
1/8 tsp freshly ground black pepper
Avocado Hummus
1 large ripe avocado, chopped
½ cup canned chickpea, rinsed and drained
¼ cup olive oil
2 tbsp fresh lemon juice
1 small garlic clove, minced
¼ tsp ground cumin
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne pepper
8 thick slices multigrain bread
½ cup crumbled Feta cheese
1 small red onion, thinly sliced
16 slices, English cucumber
1 cup packed baby arugula
Directions
1) For the roasted tomatoes, preheat oven to 400ºF. Line a baking sheet with parchment paper. Arrange tomato halves, cut side up on prepared baking sheet. Drizzle with olive oil and sprinkle with fresh thyme, salt and pepper. Roast tomatoes until tender and slightly charred on the edges, 30-35 minutes. Remove from oven and set aside to cool.
2) For the avocado hummus, in a food processor, combine avocado, chickpeas, olive oil, lemon juice, garlic, cumin, salt, pepper and cayenne pepper. Blend until smooth or your preferred consistency.
3) To assemble sandwiches, spread 1 heaping tbsp of avocado hummus on one side of each slice of bread. Layer roasted tomatoes, crumbled feta, sliced red onions, sliced cucumbers, arugula and bread to form a stacked sandwich. Repeat with remaining ingredients.
Serves 4
Wheat Berry, Feta & Wild Rice Salad
Ingredients
Wheat Berry and Wild Rice Salad
1 cup red spring wheat berries, rinsed and drained
1 cup uncooked wild rice, rinsed and drained
1 cup chopped celery
¾ cup dried cranberries
1 green Granny Smith apple, chopped
¾ cup feta cheese, cubed
¼ cup flat leaf parsley, chopped
2 green onions, finely chopped
1 cup toasted walnut halves
Citrus Vinaigrette
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
2 tbsp honey
1 tbsp fresh lime juice
1 tsp Dijon mustard
1 tsp lemon zest
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup olive oil
Directions
1) Bring a large pot of water to a boil. Add wheat berries and wild rice and simmer for 1 hour, or until tender. Drain well and place in a large serving bowl. Add celery, cranberries, apple, feta, parsley and green onions. Toss to combine.
2) For the vinaigrette, in a medium bowl whisk the white wine vinegar, lemon juice, honey, lime juice, Dijon mustard, lemon zest, salt and pepper. Add oil slowly, whisking continuously. Pour desired amount of dressing over salad mix well. Top with toasted walnuts.
Serves 8
Kale, Feta & Roasted Red Pepper Pizza
Ingredients
Homemade Pizza Dough
2 cups flour
1 pkg (2¼ tsp) active dry yeast
1 tsp kosher salt
2 tbsp olive oil
1 cup warm water
Extra flour for kneading
Toppings
2 tsp olive oil
4 cups kale leaves, stemmed and roughly chopped
¼ cup tomato sauce
2 small red peppers, roasted, peeled and thinly sliced
3oz feta cheese, crumbled
1(5oz) mozzarella ball, thinly sliced
Olive oil, to drizzle
Kosher salt, to sprinkle
Directions
1) For the dough, in a large bowl, combine flour, yeast and salt. Add oil and water and knead lightly to combine ingredients. Turn dough out onto a lightly floured surface and knead by hand for 3-5 minutes, until the dough is smooth and no longer sticky. Place dough in a large bowl that has been coated with non-stick cooking spray. Cover with a towel and let rise for 30 minutes.
2) Preheat oven to 450ºF and preheat a pizza stone for at least 30 minutes before baking pizzas.
3) To prepare the kale, heat olive oil in a medium skillet over medium high heat. Add the kale and cook, stirring occasionally just until the leaves are slightly wilted. Remove from heat and set aside.
4) To assemble pizzas, divide the dough in half and roll each half into a 10-inch round on a lightly floured surface. Spread the tomato sauce on both pizzas. Evenly place kale and roasted red peppers over the tomato sauce, sprinkle with feta cheese and place mozzarella slices evenly around both pizzas. Drizzle a few drops of olive oil over the pizzas and sprinkle with salt. Transfer pizza to the preheated stone and bake until cheese is melted and the crust is golden brown, about 12-15 minutes.
Yield: 2 (10-inch) pizzas