Get the Recipe: Watermelon and Feta Salad Sundried Tomato and Feta Savory Bread Sundried Tomato and Feta Savory Quick Bread.

Emily Saladino is a culinary editor at Food Network, contributing editor at Imbibe, and writer-at- Large at Wine Enthusiast, with work published in The Washington Post, BBC, Bon Appetit, Bloomberg ...

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Lightly grease a 1 lb loaf tin. To make the bread, sieve the flour and salt into a bowl. Add the walnuts, seeds, feta cheese, sundried tomatoes, oil, egg and buttermilk mixing to form a soft dough.

Lightly grease a 1 lb loaf tin. To make the bread, sieve the flour and salt into a bowl. Add the walnuts, seeds, feta cheese, sundried tomatoes, oil, egg and buttermilk mixing to form a soft dough.

Spread half of the bread pieces in the prepared baking dish. Top with half of the spinach mixture, then half of each the mozzarella and feta. Repeat the layers. Whisk together the eggs ...

then drizzle over the tomato-feta-olive dressing. Garnish with extra herbs, if desired, and a generous drizzle of olive oil. Serve warm or at room temperature with crusty bread alongside.

Half of the dough recipe below is required to make this pie. The remainder can be refrigerated where it will keep for a few days (bring it to room temperature before using) or press it into a 20 x ...

“In bread, [feta brine] naturally enhances the sour, salty, and slightly funky notes that bakers often spend days developing,” says Fintan O’Hara, executive chef of Silver Sands Motel in ...