This gourmet meatless Monday recipe, (which we actually ate on Thursday) was a total and wonderful concoction. I often think of things that I like to eat and imagine them paired up with other ingredients that I like to eat; I think to myself how it is possible that you can only have 1 of the ingredients that you love on a dish paired up with a not so favorite ingredient?! And so I think of what I loved of the dish I just ate and how I would make it at home or how I would’ve liked to eat it or what ingredients I would pair it up with to make that perfect plate.
Feta is one of those cheeses that I think that only paired up with the right ingredients you can actually enjoy. I have had it on several occasions and have to admit that I haven’t always enjoyed, sometimes it tastes fantastic and other times I wish it wouldn’t of been on the plate. My husband and I were thinking that we hadn’t had feta in a very longtime and that we should buy some, I instantly thought of pairing it up with green tomatoes and asparagus; given that he doesn’t like green tomatoes I figured that I would make his with grape tomatoes instead and so this is how this recipe came about, it was simple and delicious and after we finished my husband said that this would have to be made atleast once a week. I hope that you enjoy it. I include both pictures one with the green tomatoes and one with the grape tomatoes I just layered them differently, the one with the green tomatoes I put the green tomatoes at the bottom and the one with the grape tomatoes I put the grape tomatoes on top. Here are the ingredients.
2 Green Tomatoes (or 5 Grape Tomatoes)
1/2 a pound of Asparagus, steamed
1/5 pound of Feta, thinly sliced
Handful of Parsley, chopped
2 tbsp. Extra Virgin Olive Oil
Sal and pepper to taste
Slice your green tomatoes thinly and lay at the bottom of the plate, layer your asparagus evenly, drizzle on tbsp. of olive oil and sprinkle salt and pepper. Layer the sliced feta and sprinkle chopped parsley finish with remaining olive oil and sprinkle salt and pepper if needed and serve. Enjoy.
Either salad looks delicious and both are a celebration of Spring’s early harvest. I would enjoy them both, without a doubt. Coincidentally, I’ll soon be blogging how to make feta at home.
According to America’s Test Kitchen, feta tastes different depending upon whether it’s imported (stronger flavor) or domestic. If made from cow’s mlk, it’s pretty bland; goat’s milk gives it more flavor; and sheep’s milk gives it the most flavor of all. Maybe you favor one type over the others. 🙂
That’s great. I think that I favor the goat one the best but I think like you said its always different just depending on the weather etc….
Feta is wonderful with tomatoes and asparagus. It’s also wonderful with roasted pumpkin, beetroot and spinach but you need a good quality creamy feta. Even though I have a greek background, I tend to buy the Bulgarian feta (Greek feta comes in a close second best). I very lightly coat rocket leaves in olive oil and balsamic add sliced pears and crumble the feta over the top and serve on a platter (you can even add walnuts to this salad if you like) 🙂
That sounds delicious!
this entry made me smile because I sat here today and thought… i need to look up what feta can be paired with – guess I’ll be trying this! thx
Well that’s fantastic. It’s great that you happened upon this blog today. I hope that you enjoy cooking it and eating it.
Thanks for stopping by mythineats
Have some feta in the ‘fridge just waiting for a recipe…thanks for the ideas!
I love feta with anything ; )
Yum!!! Love asparagus!! I’m gonna try it!
I’ve being doing Meatless Mondays too, will try this next week:)
Great, I hope that you enjoy eating it and cooking it. Thanks for stopping by mythineats
This looks absolutely divine! I’m a vegetarian, so I’ll take meatless any day 🙂
Thank you for stopping by mythineats I totally agree meatless anything is always alright by me.