With our cucumbers and tomatoes at their peak in the garden, I decided to use some of them for this Greek-inspired feta cheese dish. Whether served as an appetizer or a side dish with pita bread, I think that using a block of feta cheese adds a dramatic flare to this tangy dish. Simply place the block of feta on your serving dish and top it with a Greek relish made with fresh cucumber slices, chopped ripe tomatoes, fresh herbs, sun-dried tomatoes and a splash of balsamic vinegar. Tangy, tart and creamy, this colorful dish is sure to please the palate.
(To view this recipe, click on the blue title of the blog post above*)
Feta Cheese with Cucumber & Tomato Salad
Ingredients:
- 8 oz. feta cheese block
- Pita bread
- 1 cucumber, sliced into half-moons
- 1 ripe tomato, diced (you can also add in halved cherry tomatoes here*)
- ¼ cup julienned sun-dried tomatoes, drained
- Olive oil
- Balsamic vinegar
- Freshly ground black pepper
- Pinch of kosher salt
- Fresh herbs (thyme, basil or tarragon work well)
Directions:
- To make the relish, combine the sliced cucumber, diced tomatoes, and sun-dried tomatoes in a medium bowl. Toss together with 1 Tablespoon of chopped fresh herbs, a pinch of salt, and grinding of black pepper and about 2 Tablespoons of the balsamic vinegar. Also add in a splash of olive oil. Toss together and let sit for at least 15 minutes so that the flavors merge.
- Top the block of feta cheese with the relish; serve with toasted pita bread.
Tagged: appetizer, balsamic vinegar, cheese, cucumbers, feta, feta cheese, first course, fresh herbs, fresh tarragon, Greek, Greek-inspired, herbs, pita bread, side dish, sun dried tomatoes, tomatoes
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