Showing posts with label feta cheese recipes. Show all posts
Showing posts with label feta cheese recipes. Show all posts

Sunday, April 10, 2022

Feta and Strawberry Tabouli Salad

Feta and strawberry tabouli salad is a great twist on a Middle Eastern favorite. Juicy ripe strawberries brighten the salad, adding color and a welcome sweetness. This is one salad that’s just as good as leftovers!

Food Lust People Love: Feta and strawberry tabouli salad is a great twist on a Middle Eastern favorite. Juicy ripe strawberries brighten the salad, adding color and a welcome sweetness. This is one salad that’s just as good as leftovers!

As much as I love a traditional tabouli salad (which is A LOT!) it’s also fun to mix things up and put a new spin on an old favorite. Adding fresh strawberries was inspired by the fancy salads we enjoy with not only greens but also fruit, nuts and cheese. In this case, the nutty-flavored bulgur wheat is standing in for actual nuts. 

On a completely different subject, let’s talk about the first ingredient, a thing I like to call purple onion. In most recipes it is referred to as red onion or Spanish onion but since my first encounter with same as a child, I’ve called it purple onion. Because it is purple! This is my tiny hill and I am prepared to defend it. 

A Google search quickly revealed that in some European countries it is indeed called purple onion and now I want to know where. Annoyingly, Wikipedia didn’t say. Even BBC Food had the nerve to describe the onion thusly, “Red onions are an attractive, milder alternative to the yellow onion with their shiny purple skin.” Purple. That’s right. 

Have I convinced anyone? Join me on the purple side. It’s more accurate over here. Plus I have tasty salad.

Feta and Strawberry Tabouli Salad

For aesthetic reasons, I chose to use yellow cherry tomatoes for this festive salad. If you only have red ones, no worries. The flavor is what really matters. 

Ingredients
For the dressing:
1/2 medium purple onion, sliced very thinly (about 2 1/2 oz or 70g)
2 tablespoons or 30ml fresh lime juice
1/2 teaspoon fine sea salt
freshly ground black pepper
1/4 cup or 60ml extra virgin olive oil

For the salad:
1 cup or 210g bulgur wheat (3 1/4 cups or 615g when soaked and drained)
1 bunch green onions, just the green part, chopped (about 11/4 oz or 35g)
1 very large bunch (about 5 1/3 oz or 150g) cilantro
8 oz or 227g yellow cherry tomatoes, halved
14 oz or 400g strawberries, hulled and quartered
7 oz or 200g feta, crumbled (I prefer the sheep’s milk type.)
 
Method
In metal or heatproof bowl, cover your bulgur wheat with 1 3/4 cups or 414ml of boiling water and cover the bowl with an upside down plate or some cling film. Set aside. 


Put your thinly sliced onions in a large bowl and pour the lime juice over them. Sprinkle with the salt. Add a few good grinds of fresh black pepper. 


Let the onions marinate in the lime juice for a few minutes. This helps reduced their pungency and sharpness. Now mix in the olive oil. 

Chop your green onions finely and set aside. 


Cut the hard stalks off of the cilantro and discard.  (The tender, narrow stalks near the leaves are fine to leave in.) Wash the cilantro thoroughly several times and dry in a salad spinner or a dry dishcloth.  Chop it roughly. 

Once the bulgur wheat has absorbed all of the water it can, drain it in a strainer and push down on the top to get rid of any excess water. 


Fluff it with fork and leave it to cool. 

Now we can assemble the strawberry tabouli. Add the halved tomatoes to the dressing first. 


Tip in the cooled bulgur wheat, the green onions and cilantro and mix well to coat the wheat with the dressing.


Finally, add the strawberries and feta and toss gently to combine. This tabouli gets better and better as it sits so you can make it ahead without any problems.  


Enjoy!

Food Lust People Love: Feta and strawberry tabouli salad is a great twist on a Middle Eastern favorite. Juicy ripe strawberries brighten the salad, adding color and a welcome sweetness. This is one salad that’s just as good as leftovers!

It’s Sunday FunDay and my friends and I are sharing side dishes for your Easter table. Anything that isn’t a main course qualified so we’ve got you covered from appetizer to dessert! Many thanks to our host, Wendy of A Day in the Life on the Farm

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Feta and Strawberry Tabouli Salad!

Food Lust People Love: Feta and strawberry tabouli salad is a great twist on a Middle Eastern favorite. Juicy ripe strawberries brighten the salad, adding color and a welcome sweetness. This is one salad that’s just as good as leftovers!

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Wednesday, January 22, 2014

Feta-Stuffed Cherry Tomatoes with Shrimp

Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.

Food Lust People Love: Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.


I'd like to tell you that I made this with football games in mind but, truthfully, it was a great snack for taking on the sailboat.  I popped them in a small container and put it in the cooler with the cold beverages. Finger food and appetizers are great for picnics or celebrations of any kind!

Ingredients
14 oz or 400g shrimp, peeled and deveined (about 14 medium sized)
Olive oil
14 cherry tomatoes
3 1/2 oz or 100g goat milk feta cheese
1 tablespoon plain yogurt
Small bunch green onions
Freshly ground black pepper

Method
Gently sauté the shrimp in a drizzle of olive oil until just cooked.  Set aside to cool.  I cooked them with the tails still on then took them off.  It doesn't make a difference so you can just as easily take the tails off first.



Cut the tops off of your cherry tomatoes and run the knife around the inside to loosen the flesh.

Scoop the insides out.  I used my quarter teaspoon measuring spoon, which worked beautifully.  Discard the seeds.



Cut just a tiny slice of skin off the bottoms of the tomatoes so that they will stand upright.  Lay the tomatoes, hollow side down, on some paper towels.



Mince all but two or three of your green onions.  You'll need a few kept long for garnish.



Crumble your feta cheese in a small bowl, add in the yogurt, the minced green onion and a few generous grinds of fresh black pepper.  Mix thoroughly.



Fill the tomatoes with the seasoned feta.



Cut your remaining green onions into short lengths.  Poke a piece of green onion into the feta.



Put one shrimp on top of each filled tomato.  Press gently to stick the shrimp down.

Food Lust People Love: Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.


Keep chilled until ready to serve.

Food Lust People Love: Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.

Enjoy!

Visit all the other Appetizer Week Blogs for more Snack Time Deliciousness:

Pin these Feta-Stuffed Cherry Tomatoes with Shrimp!


Food Lust People Love: Feta-Stuffed Cherry Tomatoes with Shrimp are exactly what they sound like: Cherry tomatoes filled with seasoned feta and topped with shrimp make one of the prettiest, easiest appetizers you can serve.
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