tomato and artichoke salad

tomato and artichoke salad

Mix some red vine ripe tomato with artichoke hearts with red onion, garlic, lemon juice and virgin olive oil. Simple, great tasting salad. 1&1/4 lb. ea. toma…
Video Rating: 5 / 5

Question by Can: recipe ideas to use with tomatoes and feta cheese?
looking in my fridge, need to use my plumb tomatoes and feta cheese before they go bad, but I am bored with the tomato and feta salad, any cool recipes ideas

Best answer:

Answer by Kimberlee
Here is a recipe for Feta Chicken – I did an ingredient search on allrecipes

Here is a recipe for greek stuffed tomatoes

Mediterranean Pizza

Allrecipes actually pulled up 206 recipes using feta and tomatoes – here is the link to all the recipes.

Add your own answer in the comments!

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  1. This looks really appetizing!! Thx for the video.

  2. @33qmann thanks for comment

  3. Thanks, I ate half already

  4. very nice recipe chef!!! thanks alot

  5. very nice recipe chef, thanks alot!!!

  6. You can cut maters in half, crumble feta Stirfry some chicken chunks and add boiled (bowtie) any works pasta . Mix all together add english peas or snowpea pods,or asparagus a little olive oil and some lemon juice…a great summertime kinda pasta salad or main dish.
    One of my favs

  7. ===
    Feta Tomato-Basil Fish

    1/3 cup chopped onion
    1 garlic clove, minced
    2 teaspoons olive oil
    1 (14.5 ounce) can Italian diced tomatoes, drained
    1 1/2 teaspoons minced fresh basil
    1 pound walleye, bass or other whitefish fillets
    4 ounces crumbled feta cheese

    In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
    Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish flakes easily with a fork.


    Tomato-Feta Bow Ties

    1 cup uncooked bow tie pasta
    1 teaspoon dried oregano
    3/4 teaspoon minced garlic
    1/4 teaspoon salt
    1/8 teaspoon crushed red pepper flakes
    1 1/2 teaspoons olive oil
    1/4 cup white wine or chicken broth
    1 1/2 cups seeded, chopped tomatoes
    1/2 cup crumbled feta cheese
    2 tablespoons sunflower kernels, toasted
    2 tablespoons minced fresh parsley

    Cook pasta according to package directions. Meanwhile, in a skillet, saute the oregano, garlic, salt and pepper flakes in oil for 1 minute. Add wine or broth; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes.
    Stir in the tomatoes and cheese. Cover and simmer for 10 minutes. Drain pasta; toss with tomato mixture. Sprinkle with sunflower kernels and parsley.


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

    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
    garlic powder to taste
    1/2 pint red grape tomatoes, halved
    1/2 pint yellow grape tomatoes, halved
    3 cloves garlic, diced
    1 tablespoon dried basil
    2 1/2 teaspoons balsamic vinegar
    4 ounces feta cheese, crumbled

    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.


  8. Dice up your tomatoes and add to this recipe!

    Spanakopita (Greek Spinach Pies)

    1/2 cup olive oil
    1 bunch chopped scallions, white and green parts
    2 (10-ounce) boxes frozen chopped spinach, defrosted
    2 tablespoons chopped fresh dill
    3 extra-large eggs, lightly beaten
    7 ounces feta cheese, crumbled
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
    1/2 pound (2 sticks) unsalted butter, melted
    1/2 cup plain dry breadcrumbs

    Preheat oven to 400ºF. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

    Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

    Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

    –Ina Garten

    Add feta to this recipe:

    Tomato Basil Pie

    4-6 tomatoes, cut in chunks and set in a colander to drain
    6-8 big leaves of fresh basil chiffonades
    2 cloves garlic, chopped fine and mixed with tomatoes
    a 9-inch pie crust, baked for 10 minutes in a 400º oven.
    2 cups shredded mozzarella cheese
    1/2 cup shredded parmesan
    3/4 cups mayo

    When crust comes out of the oven, sprinkle 1/2 cup mozzarella on it and let melt.

    Put tomatoes with basil and garlic in pie crust. Sprinkle with salt and pepper.

    Mix together rest of cheeses and mayo and spread all over tomatoes working it out to the edges.

    Bake for about 40 to 50 minutes at 375º.

    I love a pizza topped w/ sauce, fresh sliced tomatoes, and feta cheese (along w/ mozzarella). Make your own pizza and use the maters and feta as topping. Here’s the crust recipe I use:


    1 (1/4-oz) package instant dry yeast (2 1/4 teaspoons)
    2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
    1 cup warm water (105 – 115°F)
    1 teaspoon salt
    2 Tbsp olive oil

    Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
    Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
    Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour, cover with bowls or dish towel and let rest 10 minutes. Shape into pizzas, prebake 5-7 minutes at 400ºF.

    Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.

    Makes 2 (10-inch) pizzas.


    4-6 med. sized, ripe tomatoes
    6 tbsp. olive oil
    1/4 c. diced onion
    Salt & pepper to taste
    1 1/2 lb. med. shrimp
    1 tsp. oregano
    2 oz. Feta cheese
    1/4 dry white wine
    2 tbsp. fresh parsley

    Drop tomatoes in boiling water for 15 minutes. Peel, halve and squeeze out seeds. Chop coarsely. Saute onions in olive oil for about 5 minutes (just until clear – do not brown). Add tomato, oregano, wine, salt, pepper and 1/2 of parsley. Bring to boil and cook briskly until tomato is thickened (about 1/2 hour).

    Drop in shrimp (which have been peeled down to tail (leave the tail ON!) and cook for 5 minutes. Sprinkle with Feta cheese and remaining parsley. Serve over rice, if you like. 4 servings.


    1/3 c. + 3 tbsp. olive oil
    1 med. onion, finely chopped
    1 lb. tomatoes, peeled, seeded, chopped
    Pinch of cayenne pepper
    4 tbsp. chopped parsley
    1 lg. garlic clove, minced
    Salt & pepper
    1 lb. uncooked lg. shrimp, peeled, deveined, tails left intact
    1/4 c. ouzo unsweetened anise liqueur
    4 oz. feta cheese, crumbled
    Toasted French bread slices

    Heat 1/3 cup oil in heavy medium saucepan over medium heat. Add onion and sauce until golden brown, about 12 minutes. Add tomatoes, 2 tablespoons parsley, garlic and cayenne. Season with salt and pepper. Bring to boil. Reduce heat, cover and simmer until sauce thickens, stirring occasionally, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Rewarm before continuing.

    Preheat oven to 400 degrees. Heat remaining 3 tablespoons oil in heavy skillet over medium-high heat. Add shrimp and saute 1 minute. Remove skillet from heat. Add ouzo. Ignite with match. Return to heat, cook until flame subsides. Add tomato sauce. Transfer shrimp and sauce to 9″ diameter pie dish. Sprinkle cheese over. Bake until shrimp are cooked through, about 10 minutes. Sprinkle with remaining parsley. Serve immediately. Pass French bread. Serve with pasta or basmati rice. Very flavorful.


    1 lg. onion, sliced
    1-2 lbs. string beans
    1/2 c. tomato sauce
    2 tbsp. olive oil
    Fresh garlic
    Feta cheese, washed
    Fresh mint or dried

    In medium pot, saute onion in olive oil, add garlic to taste. Add cleaned string beans and 1/2 cup tomato sauce. Add 1/2 cup water. Add fresh mint (1 teaspoon). Cook over medium heat until beans are nearly done. (Add water and tomato as necessary.) Lower heat and add cubed feta cheese. Remove from heat after 5 minutes.

  10. Bruschetta


    1/4 cup butter, melted
    1/4 cup olive oil
    10 slices French bread (1 inch thick)
    1 package (4 ounces) crumbled feta cheese
    2 to 3 garlic cloves, minced
    1 tablespoon minced fresh basil or 1 teaspoon dried basil
    2-3 plum tomatoes, seeded and chopped


    In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned on top.

    Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm.


    Orzo with Tomato and Feta Salad


    1 cup uncooked orzo pasta
    1/4 cup pitted green olives(optional)
    1 cup diced feta cheese
    3 tablespoons chopped fresh parsley
    3 tablespoons chopped fresh dill
    1 ripe tomato, chopped
    1/4 cup virgin olive oil
    1/8 cup lemon juice
    salt and pepper to taste


    Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.

    When orzo is cool, transfer to a medium bowl and mix in olives(if using), feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

    Feta Tomato Fish


    1/3 cup chopped onion
    1 garlic clove, minced
    2 teaspoons olive oil
    1 (14.5 ounce) can Italian diced tomatoes, drained Or 1 cup fresh diced tomatoes
    1 1/2 teaspoons minced fresh basil
    1 pound walleye, bass or other whitefish fillets
    4 ounces crumbled feta cheese


    In a saucepan, saute onion and garlic in oil until tender. Add tomatoes and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

    Meanwhile, broil fish 4-6 in. from the heat for 5-6 minutes. Top each fillet with tomato mixture and cheese. Broil 5-7 minutes longer or until fish flakes easily with a fork.


    Tomato Shrimp with Feta


    1 tablespoon chopped garlic
    3 tablespoons olive oil
    1 bunch green onions, chopped
    2 jalapeno peppers, chopped
    5 ripe tomatoes, chopped
    ground black pepper to taste
    1/4 cup chopped fresh oregano
    1/4 cup fresh parsley, chopped
    1/2 cup crumbled feta cheese

    2 pounds fresh shrimp, peeled and deveined
    1 tablespoon olive oil
    salt and pepper to taste


    In a large saucepan, saute the chopped garlic in the olive oil until golden. Add green onion and jalapeno peppers; saute about 3 minutes.

    Mix in the chopped tomatoes and salt and pepper. Bring to a boil and stir in the parsley. Reduce heat.

    In a medium saute pan, toss the shrimp with the olive oil. Cook over medium heat until shrimp become pink. Season with salt and pepper and mix in the tomato sauce.

    To serve, crumble the feta cheese over the shrimp.

  11. Farfalle
    with Fresh Tomatoes, Wine, Olives and Golden Raisins

    6 tablespoons extra-virgin olive oil, divided
    1 cup julienned red onion
    1 tablespoon minced garlic

    2 cups peeled, seeded, and diced tomatoes
    3/4 cup sliced olives, such as kalamata
    1/2 cup golden raisins
    1/2 cup dry white wine
    2 tablespoons drained capers
    1/2 teaspoon crushed red pepper flakes, or to taste
    Kosher salt and freshly ground black pepper
    3/4 pound farfalle or other dry pasta
    1/4 cup freshly chopped basil leaves
    1/2 cup crumbled feta cheese, for garnish
    Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened,7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.
    Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.
    Yield: 4 to 6 servings

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