Feta Cheese With Tomato And Capers Recipes

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PORK CHOPS WITH FRESH TOMATO, ONION, GARLIC, AND FETA



Pork Chops with Fresh Tomato, Onion, Garlic, and Feta image

You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household.

Provided by Lovecooking

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
1 pinch garlic powder to taste
½ pint red grape tomatoes, halved
½ pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 tablespoon dried basil
2 ½ teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
  • Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
  • Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 34.1 g, Cholesterol 112.5 mg, Fat 17.9 g, Fiber 5.1 g, Protein 40.7 g, SaturatedFat 6.9 g, Sodium 690.5 mg, Sugar 11.3 g

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

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.

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.)

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