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Feta Salad

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Rating: 5
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Servings

Ingredients

For the Feta Salad:

• 2 teaspoons olive oil
• 1/4 teaspoon Cavender's All-Purpose Greek Seasoning or seasoning of your choice
• 1 pint cherry or grape tomatoes, cut in half
• 2 green onions, diced
• 1/2 cucumber, diced
• 4 ounces Feta cheese
• salt and pepper to taste

For the Cheesy Crackers:

• 6 ounces extra-sharp white cheddar cheese
• 1/4 cup chives, sliced thin
• 1 1/4 teaspoons kosher salt
• 1 teaspoon sugar
• 1 pinch cayenne pepper
• 1 pinch smoked paprika (optional)
• 6 ounces chilled cream cheese
• 3 tablespoons poppy seeds

Servings Ingredients For the Feta Salad: 2 teaspoons olive oil 1/4 teaspoon Cavender's All-Purpose Greek Seasoning or seasoning of your choice 1 pint cherry or grape tomatoes, cut in half 2 green onions, diced 1/2 cucumber, diced 4 ounces Feta cheese salt and pepper to taste For the Cheesy Crackers: 6 ounces extra-sharp white cheddar cheese 1/4 cup chives, sliced thin 1 1/4 teaspoons kosher salt 1 teaspoon sugar 1 pinch cayenne pepper 1 pinch smoked paprika (optional) 6 ounces chilled cream cheese 3 tablespoons poppy seeds

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

For the Feta Salad:

1. Wash all vegetables. Add 1 teaspoon olive oil to a bowl. Cut tomatoes in half. Dice green onions and 1/2 of a cucumber. Put all ingredients in the bowl. Crumble feta and sprinkle on top. Add Greek seasoning, or seasoning of your choice. Add the remaining 1 teaspoon of olive oil. Gently mix together and enjoy!

For the Cheesy Crackers:

1. Line 2 baking sheets with parchment paper. Grate cheddar on the larger holes of a box grater. Place cheddar and parmesan cheese in bowl. Slice chives and add to bowl. Add flour, salt, sugar, pinch of cayenne and optional pinch of smoked paprika. Combine ingredients, mixing well. Add cream cheese (cut in small pieces.) Using a spoon or your hands, mix pieces into flour mixture. Knead dough until combined. Transfer to zip lock bag and seal well, pressing all air out. While in the bag, roll into a log on a hard surface. Freeze dough until very firm but not yet frozen, 15–20 minutes. Meanwhile, preheat oven to 350 degrees. When dough has hardened, cut open bag with a knife and remove dough. Sprinkle poppy seeds a shallow plate or baking sheet. Roll dough over poppy seeds, pressing into dough, until log is completely and evenly coated. Discard any poppy seeds that don’t stick. Using a sharp knife quickly slice log in thin wheels, about ¼"–⅛" thickness. Rotate log every few slices to keep bottom side from flattening out. Transfer rounds to prepared baking sheets, spacing about 1" apart. Bake crackers until tops and edges are golden, 25–30 minutes. Let cool completely. Crackers will become crisp as they cool.

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