Preserved Lemon Tomato Salad With Feta Recipes

PRESERVED LEMON & TOMATO SALAD WITH FETA

Steps:

• Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
• Toss gently just before serving along with chunks of warm, crusty bread.

TOMATO FETA SALAD

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

HEIRLOOM TOMATO SALAD WITH FETA

Steps:

• Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
• Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.

PRESERVED LEMON POTATO SALAD

Steps:

• Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water and bring to a boil over medium-high heat. Lower the heat, cover the pot and simmer until the potatoes are fork tender, about 30 minutes.
• Meanwhile, place the parsley, dill, mint and scallions in a large bowl. Add the red onion and olives and stir to combine.
• Once the potatoes are cooked, drain and let them cool completely. Chop the boiled potatoes into bite-size (about 3/4-inch) pieces. Add the potatoes to the bowl with the herbs and toss. Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use.) Finely chop the lemon rind (peel); you should have about 2 tablespoons. Add the rind to the bowl along with the garlic, olive oil, honey, 2 tablespoons of preserved lemon juice and 1/4 teaspoon black pepper. Give it a good stir and taste; if it needs more salt, add another 1 tablespoon or so of the preserved lemon juice (see Cook's Note). Cover and refrigerate at least 30 minutes before serving.

LEMON PASTA SALAD WITH TOMATOES AND FETA

Steps:

• Whisk oil, lemon juice, mustard, garlic, and lemon zest in small bowl to blend. Season dressing with salt and pepper.
• Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.

HEIRLOOM TOMATO AND FETA SALAD

Steps:

• Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
• Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
• Spoon vinaigrette over the salad to serve.

TOMATO SALAD WITH FRIED FETA

Steps:

• Whisk together 3 tbsp olive oil, lemon juice, oregano, sugar, and pepper in a small bowl. Set aside.
• Divide and arrange the tomatoes, onion, arugula, and olives on four plates.
• Cut the feta cheese into 1" cubes. Beat egg in a small bowl and put the flour on a plate. Toss the cheese into the egg and shake off excess. Toss the egg coated cheese in the flour on the plate.
• Heat 2 tbsp olive oil in a large skillet. Add the cheese and fry over medium heat, turning until all sides are golden brown.
• Scatter the fried feta over the salad. Whisk the dressing again and spoon over the salad. Serve while the feta cheese is still warm.