Tomato Basil Avocado And Feta Stacks Recipes

TOMATO, BASIL, AVOCADO AND FETA STACKS

Steps:

• With a small knife, cut the avocados in half crosswise. Remove the pits. Using a spoon, carefully scoop out the avocado flesh in one piece from each half. Cut into thin slices crosswise. Lightly sprinkle tomatoes and avocado with salt and pepper and drizzle with olive oil and balsamic vinegar. Cut the feta into thin slices. Layer the tomatoes, avocado, feta, and basil in stacks on plates.

TOMATO, BASIL, AND FETA SALAD

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

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.

YUMMY TOMATO, AVOCADO & FETA SALAD

Steps:

• 1.In a medium bowl, combine prepared tomatoes, avocados, onion and cucumber
• 2.Add crumbled feta cheese, parsley and dill
• 3.Gently stir in olive oil, lemon juice and vinegar
• 4.Season to taste with salt and black pepper.
• 5.Serve and enjoy!

TOMATO, WATERMELON AND FETA STACKS

Steps:

• Cut watermelon into 1/2-inch-thick slices. Use 2 1/2-inch round cookie cutter to cut 24 rounds.
• Cut tomatoes into 1/2-inch-thick slices.
• For each salad, starting with 1 watermelon round, alternately stack 2 tomato slices, 2 basil leaves and 3 watermelon slices. Top each with about 1 teaspoon feta cheese. Slice remaining basil leaves; sprinkle on top of stacks.
• Drizzle oil over each stack; season with salt and pepper.

AVOCADO FETA SALSA

Steps:

• In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

Steps:

• Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

AVOCADO HALVES STUFFED WITH TOMATO AND FETA

Steps:

• Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve.

GRILLED EGGPLANT STACKS WITH TOMATO AND FETA

Steps:

• Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
• While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
• Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
• Make stacks:
• On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
• Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
• Grilling Procedure
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
• Hot: When you can hold your hand there for 1 to 2 seconds
• Medium-hot: 3 to 4 seconds
• Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

NATASHA'S TOMATO, AVOCADO, BASIL SALAD

Steps:

• Slice tomatoes into medium sized slices.
• Slice mozzarella into medium sized slices (not too thin or too thick).
• Cut avocados in half lengthwise, remove and discard pits, slice diagonally into medium sized slices, trying to keep them as the same size as the tomatoes and mozzarella slices.
• Slice red onion very thinly sliced (if using).
• On medium sized plate or platter, arrange tomatoes, avocados, onions, and mozzarella, shingle style - filling the outer rim of plate and working your way into the middle. Fit in a basil leaf on top of the mozzarella slices.
• Lightly salt and sprinkle black pepper over the top to taste.
• Drizzle with Fresh Basil Dressing to taste. Note that all of the dressing is not meant to be used. Reserve remainder for other use. (Great on sandwiches, salads, topping for some soups, etc.).
• Decorate with more fresh basil leaves if desired.
• Fresh Basil Dressing:.
• Blend the basil, oil, mayonnaise, vinegar, shallots or onions, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use.
• NOTE: If serving this salad for company, you may want to slice the avocado at the last minute because it browns easily. To prevent this from happening too quickly, you may sprinkle the avocado with lemon juice. But it's just as easy slicing the avocado at the last minute and fitting it under the tomato slices.