Best 19 Tomato Feta Cheese Recipes

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO

Steps:

• Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
• Put aside to cool.
• In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
• Toss until well mixed (this will be your "stuffing").
• Lay a flattened piece of chicken breast on a cutting board or your counter.
• Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
• Secure it with a toothpick or butcher string.
• Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
• Preheat oven to 350°F.
• Cook for about 35 minutes or until the internal temperature reaches 180°F.
• I guess you could try it on a grill, but I never attempted it yet!
• Garnish with chopped green onion and serve hot.

CHICKEN WITH TOMATO AND FETA CHEESE

Steps:

• Heat oil in large skillet over medium-high heat. Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
• Season chicken. Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes. Turn chicken over. Add tomatoes, red wine and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 7-8 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes.

ORZO WITH TOMATO, GREEN BEANS AND FETA CHEESE

Steps:

• Fill a large pot with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic.
• Core and seed tomatoes.
• Cut into quarters lengthwise, and then into 1/4 inch thick slices.
• In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
• Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
• Remove from heat.
• Have a bowl of ice and cold water ready.
• Drop beans into the boiling, salted water and blanch 1 minute.
• With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
• Drain beans well and pat dry.
• Add beans to tomato mixture and return the water in pot to a boil.
• Boil orzo until al dente and drain.
• Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
• Toss to combine well.

CUCUMBER AND TOMATO SALAD 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.

GREEK TOMATO SALAD WITH FETA CHEESE AND OLIVES

Steps:

• Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds and discard, then cut cucumber into bite-size chunks.
• Place in a large bowl and combine with tomatoes, green pepper, onion, feta and olives.
• In a small bowl, combine oregano and vinegars and whisk in olive oil. Drizzle half the dressing over the salad and season with salt and pepper.
• Serve with remaining dressing on the side. May serve over lettuce greens if desired.

GREEK CHICKEN WITH TOMATO-FETA CHEESE SAUCE

Steps:

• Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
• Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
• Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
• Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
• Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
• Transfer the chicken to a plate.
• Boil the sauce over high heat for about 5 minutes to thicken.
• Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
• Serve with hot cooked noodles.

AVOCADO, TOMATO & FETA CHEESE APPETIZER

Steps:

• Combine the avocados, tomatoes and onion in a bowl. Mix gently. Stir in cilantro. Add feta cheese, olive oil, vinegar, cumin and salt and mix until combined. Chill covered in the refrigerator. Serve with warm pita wedges, tortilla chips or crostini. Refrigerate leftovers.

ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE

Steps:

• Preheat the broiler.
• To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
• Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
• In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
• Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
• Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

CHERRY TOMATO AND FETA CHEESE SLICE

Steps:

• Place the pastry on a baking sheet.
• Fold in the edges to form a small border around the edges and pinch together.
• Heat the oil in a frying pan and add the tomatoes and sugar.
• Cook for about 2 minutes until the tomatoes are shiny and heated.
• Combine the feta and most of the basil (reserve some for garnishing).
• Spread this mixture over the pastry base.
• Distribute the tomatoes over the top of the feta.
• Bake in a 390° Fahrenheit (200° Celsius) oven for 15 minutes, or until the pastry is lightly browned and puffed.
• Sprinkle with remaining basil and freshly shaved parmesan cheese.

UNCLE BILL'S TOMATO SOUP WITH FETA CHEESE

Steps:

• In a large saucepan, heat olive oil over medium heat.
• Add garlic and onion and saute' until very tender, about 5 minutes.
• Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly.
• Pour in stock and mix well.
• Add tomatoes including liquid, oregano, basil and sugar and simmer for 12 to 15 minutes, stirring occasionally.
• Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan.
• Bring back to simmer.
• Season with salt and pepper or to taste.
• When serving, sprinkle some feta cheese on top as a garnish.
• Serve Hot.

TOMATO SHRIMP WITH FETA CHEESE

Steps:

• Cook and stir onion and garlic in olive oil in 10-inch skillet over medium heat until onion is tender.
• Stir in wine, basil, oregano, salt, red pepper and tomatoes. Heat to boiling; reduce heat.
• Simmer uncovered 20 minutes.
• Stir in shrimp and lemon juice.
• Cover and cook until shrimp is pink, 3 to 5 minutes.
• Sprinkle with cheese and parsley.
• Serve with hot cooked rice if desired.

CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE

Steps:

• Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels. In a shallow bowl combine the eggs and milk. In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper. Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices in a single layer on a greased baking sheet. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until the eggplant is crisp on the outside and tender on the inside. Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper. Cook over medium heat until heated through. To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta cheese and, if desired, fresh basil or parsley.

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE

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.

BLACK BEAN, CORN, AND TOMATO SALAD WITH FETA CHEESE

Steps:

• 1.Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl. 2.Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.

SPINACH AND SUN-DRIED TOMATO BURGERS W/ FETA CHEESE

Steps:

• 1. Mix all ingredients in one bowl and make into 1 to 1 1/2 inch thick patties. Grill until no longer pink in the middle. Serve with all your favorite fixings!

CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS

Steps:

• In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
• Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
• Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

FETA CHEESE WITH TOMATO AND CAPERS

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.)

PASTA WITH SUN-DRIED TOMATO PESTO AND FETA CHEESE

Steps:

• Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan. While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

SQUASH WITH TOMATO AND FETA CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
• In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
• Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.