One of the dishes I served to my family this past weekend was a Greek Salad.
It went perfect with the Marinated Lamb Kebabs, Easy Tzatziki and Dinner Spanakopitas I served.
I use Sheep’s Milk Feta (or French Feta) in this recipe. Actually I try to use it in all recipes that call for feta. It is creamier and less salty. Try it!
Greek Salad (Serves 6)
Slightly adapted from The Barefoot Contessa
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half-rounds
- 1/2 pound sheep’s milk feta cheese, 1/2-inch diced (not crumbled)
- 1/2 cup kalamata olives, pitted (optional – I leave these out)
For the vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
Yesterday I cleaned out my freezer and found a Stouffer’s Lasagna that had been in there for who knows how long. It became dinner.
Still tasted pretty good! I have to say….I’m not huge on frozen dinner but this one has always been delicious. Sometimes it’s nice to have frozen meals around on nights when you don’t have time or don’t feel like cooking.
Breakfast this morning was scrambled Egg Beaters on toasted rye bread with a slice of cheese. I had some strawberries on the side.
I did end up put Cholula hot sauce on each bite of the sandwich. It needed a little something.
I took the kids to school and went to my Cardio Muscle class. Next it was off to the dry cleaner and Trader Joe’s. I quickly unloaded my groceries and grabbed a Larabar before hitting the road to a doctor appointment.
I ran a couple of errands afterwards and came home for lunch.
More Greek food leftovers. I don’t think I could ever get sick of this.
Next up: picking kids up from school and getting dinner started. Make it a great day!
If you had to eat one region of food (i.e. Mexican, Italian, etc) for the rest of your life, which one would it be. I think I’d have to say Italian with Mexican coming up a close second.
Italian or something Mediterranean? I love lamb and fresh flavors so I would pick something that had a lot of variety.ReplyDelete
I'll have to look for that cheese, although I am a fan of the salty feta!ReplyDelete
I'd have to say my love of pizza and Mexican are the top two, but I think pizza would win out - I literally could have it every day and never get sick of it!
I'd say exactly the same as you. Italian (because of Pizza and Cheese) and Mexican (because of Quesadilla and Cheese).ReplyDelete
I love Greek salads....thanks fir sharing your recipe.ReplyDelete
Definitely Italian! I could live off pasta and pizza! I would probably not be able to fit out my front door though :-)ReplyDelete