Greek Salad Stack with Triscuit Coated Fried Feta & Lemon Mint Vinaigrette August-22-14

Greek Salad Appetizer with Triscuit coated Feta on a Fire Roasted Tomato and Olive Oil Triscuit  Greek Salad Stack with Triscuit Coated Feta


Sorry for the delay in posting, I have had a very busy month, but it will benefit all of you for I have been inspired by many flavors of summer to create a variety of really fun, delicious and easy recipes for you to make. This one was inspired by a contest that I have entered with Dorothea Tsakiris-Pirpiris. It is the Triscuit Summer Snack Off with Martha Stewart. This challenge was to use Triscuits and Cherry Tomatoes in a recipe and submit for approval into the contest. From September 10th to September 30 you can vote. I will post all the details soon!

Well, I decided to make an appetizer stack using Fire Roasted Tomato and Olive Oil Triscuits, cherry tomatoes and some of the Greek Salad favorites to stack for this really delicious appetizer. The best part is I took the triscuits and put them in the Cuisinart and then coated the feta with Greek yogurt then coated with the Triscuit crumbs. The best part is I then fried the feta in olive oil until golden and soft. cut it in pieces and placed on the stack.

If you love salad with fried goat cheese, then you will love this. You get the Wow factor and the amazing flavor combo of Triscuit coated Feta Cheese!

Greek Salad Stack with Fried Feta & Lemon Mint Vinaigrette

Prep time: 20 min    Cook time: 5 min.   Yield: 12 Scrumptious Appetizers

15  Each Fire Roasted Tomato and Olive Oil Triscuits

1/2 cup of Greek Yogurt

1 pound of Feta Cheese in a Block                                                                                            Greek Salad Stack with Triscuit Coated Feta

3-4 tbs. Olive Oil

1 Cucumber, striped and sliced on an angle with crinkle cutter , then cut in half

12 Cherry Tomatoes

12 Pitted Kalamata Olives

12 Small Peperoncini whole

12 whole Fire Roasted Tomato and Olive Oil Triscuits

 Directions: Place the 15 Triscuits in a Cusinart and pulse until finely chopped, cut Feta into two pieces and coat each side with Greek yogurt. Dip feta and completely coat with the chopped Triscuits.

 Heat Olive Oil on med heat, then add the feta and let brown, cooking about 2 min on each side.  Carefully remove Feta from pan and put on a cutting board, let cool a couple minutes and then cut into 12 small squares. Line up the twelve triscuits, place a cucumber half on top of each one, then top with the fried feta. Take a long frilly toothpick and thread the olive, the cherry tomato and the peperoncini to the very end of toothpick. Now go right through the middle of the feta down through the Triscuit with the toothpick, holding everything into place. Delicious, your friends will certainly be impressed!

Greek Salad Stack with Triscuit Coated Feta


Triscuit Coated Fried Feta

Triscuit Coated Fried Feta

Cheff Steff



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