Since I was planning an actual mask-on trip to the grocery store (as opposed to Covid-19 InstaCart shopping), I added the ingredients that I needed to my shopping list and we had it that night.. Deb – I’m a SK junkie. I’d got the lemon + olive oil + pepper approach if not using the salad. For firmer yolks (or for extra large or jumbo eggs), poach 4 1/2 minutes; for looser yolks (or for medium eggs), poach 3 minutes. Pile the tomato mixture on top of the feta. It’s true, it’s expensive for a small chunk of it. Made this for a party tonight! Creamy crumbled feta cheese and chopped fresh mint finish off this easy summery side dish that can be served next to grilled meats or even stuffed into warm pita bread for a vegetarian lunch. There are tons of Greek stores there and you might be able to find cheaper haloumi than in other places. I have been eating this combination of ingredients since 1963. It’s pretty amazing. Kitchen/Cooking. Dried Oregano. LOVE IT! unfortunately this was a bad idea as some of the most damp parts of the dough refused to crisp and were more bread-like. We’ve been enjoying that for weeks now, with our abundance of garden tomatoes and eggplant and the addition of crumbled feta (duly surprised no cheese appeared in the original recipe!). so much so, that while my guests wanted more dessert, i chose more salsa! Looks yummy. Cheers! Melissa, This sounds so perfect, I’m going to try it this weekend! Will it get soggy or still be good as a dip after a week or so? Serve it with crispy grilled sourdough bread so you can scoop up the olives and cheese without losing all that great marinade. I was introduced to it by Matt from Matt Bites: Thanks for everything Deb, you rock! I did made a couple of tweaks that work for us. I bet that made you really hungry, right? I am anxious to see how it goes over!!! What do you think it adds to the dish? Couple that with a glass of wine, and that’s my idea of summer. They are salty, nutty, yummy goodness. (Again, just a higher degree of roulette. This recipe is great as is! I plan to make this tonight with grilled haloumi. I usually skip the garlic (just personal taste) and would only use a tablespoon or so of minced red onion, since the salad will be raw, but otherwise think you’ll love it as much as we do. Roasted Sweet Potato Lettuce Wraps. Thanks! Personal Blog. What? It’s saltier in taste and has incredible flavour when compared to the North American versions. I have so many cherry tomatoes…..have to check out Sprouted Kitchen’s new book. Real keepers! I buy this from WF sometimes and love it, but would really love making it myself. Deb Perelman piles vegetables under a blanket of cheese for a kid- and parent-approved dinner. Nice site, very delicious recipes. She’s not really a picky eater but it surprised me how she kept diving into it & then wanted more & more tomatoes. I made this last night,(omitting the garlic), and It was so delicious. :). *must remember to pick up lettuce when I head to Whole Foods tonight*. I absolutely love everything about this recipe! The problem with this treat is having it around the house means I’ll eat ALL OF IT. :). We make this almost once a month and absolutely love it! smitten kitchen – Fearless cooking from a tiny NYC kitchen. As it cools, the feta will firm up again. otherwise, the only thing i have to offer guests is wine, which i always have an open bottle of. And just in time for my upcoming holiday gathering. I made this in the oven last night and it was exquisite. Le voila: just scoop it over salad greens, and a light dinner is served. Looks delicious! I have been eating Haloumi in Australia since I can remember. It takes it to a whole new level. I’m sure that means I have some nutritional defect but oh well. Do yourself a huge favor and make this yummy dish! I look forward to trying it again with a more appropriate cheese! Also, stupid question, probably, but can you sub another cheese, or will that miss the point entirely? That’s so funny – one of my “go to” recipes is based on a whole foods free sample: goat cheese, honey, diced pears and dried cranberries. And those Spelt Crackers? (I didn’t!) It’s Portia and Colt from across the street. I think my favorite way to eat is is with watermelon slices. This looks divine, as usual. Feta salsa … brilliant! Deb’s New York Favorites; 48 hours in new orleans; ten days in ireland; a few favorites from spain; notes from a weekend in mexico city; Search for: Post navigation. Thanks for all of the “too Martha” responses. You might want to check out the comment guidelines before chiming in. Added capers and my homemade sundried tomatoes. What kind of cutting board is that? Clermont — I’d probably skip it if using the tomato salad because I’m not personally crazy about tomatoes and lemon together. Yum. One year ago: Zucchini Fritters Hey – the perfect complement to the spelt crackers!! Thanks for the inspiration. This looks delicious. Rather than leaving the feta in a large block, I cubed it. I made this tonight with some variations; I actually left out the cheese! I made this Friday night with halloumi… it was UNREAL. I put this on an arugula salad, and couldn’t get enough! I cut the recipe in half as I was only serving it to 4 people ..plus, the recipe didn’t say how long it would last in the fridge, so I am assuming it would go for about a week. I also sliced the feta block lengthwise for a more even tomato-to-cheese coverage ratio. http://www.cheesemaking.com/Halloumi.html. However, the feta never got to the “ melty” level as described, even when I covered the dish and had it in for 20 minutes. Delish! Nevertheless, I have never spoken of haloumi here, difficult as it has been for me to ever shut my yap about a great cooking discovery, because it’s just not that easy to get. Previous post: mixed-citrus-salad-with-feta-and-mint. Jun 5, 2017 - A digital media and commerce company that enables creativity through inspirational content and online classes. This is brilliant. 1/4 cup thinly sliced red onion (oops, I forgot this) 1 clove garlic, minced 2 tsp. Saturday, August 25, 2012. mediterranean baked feta with tomatoes A few summers ago, I discovered what I consider to be one of the greatest things that has ever been placed over oiled grill grates on a beachy summer evening, preferably while a glass of rose trickles condensation down your hand: grilled haloumi cheese. Smitten Kitchen's Cauliflower-Feta Fritters OH yum! Two things I always do – invite them in and offer them something to eat. It works as is but is infinitely flexible should you want to use different herbs or add capers or skip something or other. Feta cheese is only Greek! Door bell rings. Carlee. Greek Bouyourdi: Grilled Feta, Tomato, and Pepper. This looks so good. Changes: opted for big cubes of feta stirred with the tomato mix, 1 shallot instead of red onion, no parsley. I made a version of this last night (grilled haloumi on the barbecue baked it with the tomato mixture on top in the oven at 400). Trader Joe’s sells a really delicious Israeli sheep feta. Great with your flatbreads. AWESOME hangover food. In the oven: Heat oven to 400°F. This is great. This is similar to a recipe my step-mother uses around Christmas time. Made the baked version last night. I have just planted tomato plants and the jasmine has just started blooming but full flavourful tomatoes are still scarce here. I love my feta, and I will definitely try this out!Thank you! This sounds divine. A pot of tomato soup practically begs for it — a cap of cheesy croutons is just a reimagined grilled cheese, after all. PS: Love your blog! P.S. It was even better the next day mixed with fusilli. This looks like the perfect easy dinner for those long summer evenings! Filling: 2 T olive oil; 1 lb spinach or other leafy greens, stems removed; 3 large leeks, very thinly sliced ; salt and pepper; 2 garlic cloves, minced; 2 T finely chopped fresh dill; 1 T chopped fresh mint; a pinch or two of freshly grated nutmeg; 2 large eggs, lightly beaten; 1/4 cup (35 g) pine nuts, toasted; 8 oz feta, crumbled ; … I don’t think anyone would mind if you use more than the suggested amount of tomatoes. Kitchen/Cooking. and i love the idea of using a baguette. Kitchen/Cooking. For those that are into feta, this is a winner. A smackrel of salt and an hour’s chilling and it tastes better than I remembered. I love that rosemary flat bread of yours and make it often. Thanks. The easiest way to eat it is sakanaki-style, with lemon juice, black pepper and pita bread. Should I use lemon juice with the haloumi or would that clash with the salad ingredients? Sometimes it pays to wait a few days to read comments, good ideas people! Tomatoes are a current delight! Thanks for a lovely blog. Ok… I might need to say it a few more times before it sinks in. Just a Taste. A few hours in the lemon-garlic-thyme oil mellows the brininess of the olives and makes them taste bright and garlicky. (Yes, walking from Chelsea to the Lower East Side counts!) i used the tops of a fennel bulb and omitted the olives. And your kiddo is just too cute. I don’t think any harm would come from doubling up on the foil. Reluctant Launderer — I buy mine for about $4 per half-pound piece. They are Bulgarian and French white cheese. That is, usually. (PS – more comprehensive recipe of how we usually eat it here: http://relentlesslaundry.blogspot.com/2011/03/sook-whos-talking.html), Deb! I just discovered feta cheese a few months ago and I’ve become a bit addicted to it. Thanks for the inspiration! Deeeelicious. Wonder how this would work with goat cheese (since that is what is in my fridge tonight). I love your recipes! I’ll add lime juice or vinegar per others’ comments. This looks awesome, and my cheese loving husband can so get behind this. It’s delicious scooped up with crackers or flatbread, but let’s say it got to be 8 p.m. last night and you realized that all you’d made that day was crackers and feta salsa? I’d be making something like that every day. And now I know what I’ll be taking to tomorrow’s Christmas party. Baked feta is a classic dish in Greek cuisine, where we broil it with northern Greek hot red peppers and tomato. If I lived near your house, I would “just drop by” with all these fabulous dishes you make! But you never know. in lack of in Norway. Then I threw in a handful of diced chicken, seasoned lightly with just salt, pepper, and ground coriander. Post was not sent - check your email addresses! Delicious! First, I loved it as an affordable alternative to Whole Foods’s delicious but overpriced feta salsa. The combination of tomatoes and feta is one of my favorites. My only mistake was that I had a big hunk of cojita cheese hanging around that I knew I wouldn’t use up before it went bad. I’d skip them if you don’t like them. I’m thinking this would be delicious as a lettuce wrap…. Ingredients. Kitchen/Cooking. Makes for a light and super easy dinner or lunch. I made this two nights ago and it is extraordinarily delish. Both were very well received. Required fields are marked *. I have to say, the name gave me pause like earlier commenters. I made the feta salsa for a party where my professors (people I wish to impress so they’ll give me a doctorate someday!) One slight change is that I like to turn the oven on broil so that the tomatoes get extra soft and the cheese starts to brown. You are amazing. Date, Feta and Red Cabbage Salad – by Smitten Kitchen. Zoe / Puku – GREAT idea to use the salsa as a pizza base! This post is causing serious salivation issues. Thanks! 0 HR 0 … I have been adding to my enjoyment of the harvest with Fruit Stand Style photographs – all the new fall colors in fruits and vegetables. I added oil from the sundried tomatoes, a bit of kosher salt, some fresh cracked pepper and a couple more scallions. Nov 2, 2019 - Just in time for prime picnic season, a melty summer sandwich that wants to go everywhere with you. Thanks, Deb! I just made this for a party I’m hosting tonight. We finished pretty much the whole batch, just the two of us. About twice the price, but you only need about a third of the amount to get so much more flavour. I don’t think I’ve ever had anyone just drop by (and would really be uncomfortable if they did). I have to say this salad, developed by Sue Li for the New York Times, is fantastic!It felt like a bit … I have learned the hard way more often than I’ve wished to that just because I might enjoy sitting down at someone’s restaurant table does … But if they just cook the cheese with the brandy and you want their flavor, I’d keep the tomatoes separate. Is there another herb I could use instead of dill? Yum. this looks really delicious! I like how flexible this recipe is. I think this would be really good as a sauce for pasta – bake the toms, add the cheese as a topping. I love cheese of all sorts, but I wasn’t familiar with halloumi until a few months ago. It’s a favourite with people from most of the different cultures that live here. oh yes. Yum!! Thank you, HUGE piece for reasonable price. We had some cherry tomatoes leftover from a previous dinner and a bunch of small cubes of feta in the fridge (which we used instead). I plan to try this feta salsa asap and hope for a visitor to stop by and sample it — that is if there is any left after my family gobbles it up. I think it would be easier to find their question/comment to read that way. ohhh this looks like a perfect way to end a summer week after work!!! Why do you prefer cow’s feta over sheep’s? :). I have never seen these!! Jan 3, 2020 - Fully preoccupied with coming up with fun new shapes for my favorite cookie a few weeks ago, I went deep into a YouTube cooking show rabbit hole and emerged somewhere in … It’s absolutely incredible. Grill scallions 3-5 minutes. The Greek feta is made with sheep's milk while the domestic feta is made from cow's milk. From Smitten Kitchen Every Day Servings: makes a dozen 4-inch pies. I am a big fan of everything in this recipe except olives – I’ve tried but I can’t make myself like them, much to the delight of dining partners who get to eat any olives I get. tomato and avo would necessarily match, there’s a sandwich shop in Manhattan Beach (North End Caffe) that schmears avocado on everything — to great effect — so thought I’d give it a try, per another reviewers suggestion. Why is the word Greek crossed out in the sentence “Maybe you’re Greek Cypriot or better versed”? Then drain and use as the recipe calls for it. Thank you! New here? Thanks for waking up the brain. Thanks Deb, I know what I’m making this weekend. I used my fancy herb de’ provence olive oil that I use for salads and it was so perfect here! 1/4 cup fresh feta cheese, crumbled. I love this! I agree that doubling the tomatoes is fine, the salt of the olives and cheese will definitely stand up them. Any idea of how long this keeps in the fridge. Many thanks for a big hit! I forgot to say that you can sprinkle the rest on at the end. When I got home I noticed that my olives weren’t pitted so I just left them out and it was still wonderful. grilled corn salad with feta and mint. This is brilliant! I love feta – this looks beautiful and delicious! it was AMAZING. * I made these. If you don’t like to call it feta salsa, call it “fetapenade.” Even days later! Ann — It’s hard to say because I haven’t tried it this way. Dominicans serve it fried w/ salami and mashed platains w/ sauteed red onion. What about a dollop of this on top of the one pan farro with tomatoes?? Much more fun anyway! I baked pita chips (if you’re already eating cheese, why not save a bit of fat where you can?) BUT I’d never had the idea to serve the feta warm. I swear there has got to be some Greek in me somewhere…. My two favorite cooking blogs intersect! So, I have adopted this custom… and yes, people do randomly drop by for dinner at our house. I love halloumi, but sometimes it’s so squeaky to eat. Required fields are marked *. I made this for a family BBQ and everyone enjoyed it. Amish Squash Grilled Pizza (Variation from Smitten Kitchen) Posted on June 15, 2011 by Hannah. This, to me, is the perfect meal! I would actually double the topping for it (we must like a high tomato:cheese ratio). If you can get barrel aged feta from a Greek grocery or meat market, then you have hit the mother load. VOILA! So, tonight I took my leftover hunk of feta (about 7-8 oz) and a package of cherry-sized heirloom tomatoes (16 oz) and made this delightful concoction. The earlier archives of this site are filled with favorites that got us through many snacky toddler meals and excesses of vegetables: broccoli-parmesan, zucchini, cauliflower-feta, cabbage and mixed vegetables with an okonomiyaki vibe, mixed vegetables with a pakora-spiced vibe, and of course, potato latkes in every shape and form.According to the date … Dip grilled cucumbers into the pickled feta dip and enjoy! Thank you!!! I just threw away my sundried tomatoes in oil. If you can find it, get some. Nothing picks up a winter day like these flavors! I cannot imagine it without tomatoes, they are made for each other! I will definitely do this one again! Yes. New recipe, Zucchini Grilled Cheese: Just in time for prime picnic season, a melty summer sandwich with three types of cheese that wants to go everywhere with you. Tried this because I was curious; my 16 yo daughter decided she liked it & admitted it would be one way for her to eat tomoatoes & olives. Two years ago: Perfect Blueberry Muffins A grown woman trying to suck the last of the cheese and juices off of the foil. I have been making so many salads and slaws with fresh feta, my recent favorite is from Maplebrook Farm – you can find it at Whole Foods or anywhere in Southern Vermont! Media/News … Good luck! An authentic feta cheese recipe from Greece: learn how to make Bouyourdi, an easy but tasty dish. This sounds amazing! Followed recipe as written, and it was wonderfully delicious. We did this with leftovers, too.