Watermelon Feta Salad

Ingredients

• fresh watermelon, diced small
• goat's-milk or sheep’s-milk feta block, crumbled
• avocado, diced small
• cucumber, diced small

Directions

1. Combine all
2. Chill
3. Serve

Notes
What you really want to look for is goat's-milk or sheep’s-milk feta, whether domestic or imported from Greece or Bulgaria, which should have a much creamier texture and a flavor that balances saltiness with the characteristic funk of sheep’s milk.

Roasted Red Pepper Whipped Feta Dip

Ingredients

• 8 oz block of feta cheese
• 4 oz cream cheese
• 1/4 cup Greek yogurt (sub plain whole milk yogurt)
• 3 tbsp olive oil
• juice of a medium lemon
• 4 oz jar roasted red pepper
• optional drizzle of olive oil for garnish

Directions

• Add all of the ingredients to the food processor. We recommend layering the block of feta and cream cheese block to begin. Following with the greek yogurt, olive oil, lemon juice and roasted red peppers.
• Pulse everything together in the food processor. You are looking for a smooth, fluffy texture. Use a silicone spatula to scoop the feta dip out.
• Serve with pita chips and veggies!

Notes

• Also great as a pasta sauce or flatbread sauce!
  
  
• How to store feta dip: Whether you're making this a couple days in advance of serving, or you simply have leftovers, storing this recipe is straightforward! It will last for 3-4 days in an airtight container in the fridge. We don’t recommend freezing this dip as the texture will change during the defrosting process.

Source

• https://www.fooddolls.com/roasted-red-pepper-whipped-feta/

Baked Mediterranean Chicken

Ingredients

• 2 lemons
• 1 Tbsp. olive oil
• 1 Red onion, cut into thick slices
• 1 cup pitted kalamata olives, whole
• 2 to 4 medium chicken breasts
• 1 tsp. Paprika
• Salt & Pepper
• 1 tsp. Greek seasoning (or ½ tsp. oregano, ½ tsp. salt)
• 4 cloves garlic, peeled
• Crumbled Feta for topping
• Spinach and pita bread for serving

Directions

1. Preheat oven to 450º
2. Zest one lemon. Place zest in a large bowl and add 1 Tbsp. olive oil. Add in the red onion slices and kalamata olives. Toss to coat. Place onions and olives in the bottom of a baking dish
3. Season chicken with salt, pepper and oregano then place on top of the bed of onions and olives
4. Squeeze the juice out of the zested lemon over the top of the chicken and onions
5. Sprinkle paprika over the top
6. Add the zested and squeezed lemon rinds to the pan
7. Bake uncovered for 35 minutes

Notes
Serve on a bed of spinach, topped with feta cheese and with extra lemon wedges for squeezing. Optional accompaniments: Roasted red peppers, pita bread with hummus, cucumbers or couscous.

Source
http://thewanderlustkitchen.com/2013/11/01/baked-greek-chicken

Greek Salsa Chicken

Ingredients

For the Salsa

• 4 ounces crumbled feta cheese
• 1 cup halved grape or cherry tomatoes
• 1/4 cup pitted, sliced black olives
• 1/4 cup minced fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil

For the Chicken

• 6 boneless, skinless chicken breast halves (7 ounces each)
• pepper to taste
• kosher salt to taste
• 2 tablespoons olive oil
• 2 lemons, cut into wedges

Directions

1. Preheat oven to 450°.
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
3. Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. 
5. Transfer chicken and lemons to a large platter. Top with salsa.

Notes
Serve with basmati rice.

Recipe Source
http://sweetpeaskitchen.com/2011/02/greek-salsa-chicken