Tag: feta

Salad with melon and feta – Italian Cuisine

»Ham and melon dumplings

First take the half melon, remove the central seeds, cut it into slices and then into cubes.

Wash the cucumber, remove the ends and part of a peel, then cut it into slices.
Divide the feta into cubes.

Start composing your salads: put melon, cucumber and feta in a salad bowl.

Season with salt and oil, add a little fresh mint and serve: your salad with melon and feta is ready.

Melon, feta and dried fruit recipe – Italian Cuisine

Melon, feta and dried fruit recipe

  • 1 kg melon
  • 300 g feta
  • 150 g cucumber
  • 100 g currant
  • 30 g shelled almonds with the skin
  • 30 g shelled pecans
  • 30 g toasted hazelnuts
  • marjoram
  • salt
  • pepper
  • extra virgin olive oil

For the recipe of melon, feta and dried fruit, clean the melon and cut it into irregular pieces. Peel the cucumber and cut it into thin ribbons, preferably with a mandolin or a potato peeler. Chop the dried fruit and feta; shell the currant. Mix all the ingredients in a salad bowl and season with salt, oil and pepper. Complete with marjoram leaves.

Chickpea salad with feta and spinach – Italian Cuisine

»Creamed spinach - Misya's Creamed spinach recipe

Chickpea salad with feta and spinach they are a tasty side dish that you can actually prepare in 2 different ways. You can, as I did, blanch the spinach very briefly or you can use it raw. The important thing is that, in one case or another, wash the spinach leaves well before using them, as otherwise traces of soil may remain and I would say that is not the case.
The process is really super easy and more than quick, in 15 minutes you will have a tasty salad ready to serve where the combination of spinach and feta it is enriched with chickpeas creating a wonderful combination of flavors.
Depending on the portion, with these doses you can prepare a dish for 2 or 4 people, it depends on whether you want a side dish or rather a single dish: in this case you will only have to add a little bread to have a complete meal.

Wash the spinach well under running water, then let it dry slightly in a non-stick pan, adding a pinch of salt.

Once all the water has evaporated, let them cool and add chickpeas and crumbled feta.

The spinach with chickpeas and feta are ready, add a drizzle of oil and a little balsamic vinegar glaze and serve.

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