Tag Archives: salad

Greek Summer Salad

5 Jun

Greek salad with peppers, cucumbers, tomatoes and feta

As the season of endless barbecues approaches, it is always good to have a couple of stand by dishes that are easy to make and easily transportable.  I like bringing side salads that are more substantial than simply lettuce and dressing, such as potato salad or this pepper/cucumber/tomato salad.  I love this twist on a classic Greek salad, which only requires chopping up a few ingredients and throwing them in a bowl.  It is especially good for bringing places because the lack of lettuce and marinade-type dressing means it doesn’t get soggy, and actually gets even more delicious in the fridge overnight as the flavors all meld together.  The dressing is a very fresh red wine vinegar version, made even better by first using it to pickle the onions, which really takes out the bite of raw onion that not everyone is a fan of.  My only regret in making this twice in the past month for various barbecues is that it gets eaten up so quickly that I wish I had saved some in the fridge just for myself.

Greek Summer Salad
Adapted from Smitten Kitchen
Equipment: Bowl, knife, salad servers (or a couple large spoons to mix everything)

Ingredients:
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon salt
2 tablespoons sugar
1/2 a red onion, diced quite finely
2 or 3 bell peppers
1 cucumber
1/4 pound firm feta cheese
1 pint cherry or grape tomatoes
1/4 cup olive oil
Salt and pepper to taste

Mix together the red wine vinegar, water, salt, and sugar in a smallish bowl until the salt and sugar have dissolved.  Add the diced onion and set aside for a few minutes.

Core and seed the bell peppers, cut them into 1/2 inch pieces, and place in a large salad bowl.  Chop the cucumber and feta into similar sized pieces and put them into the bowl as well.  Drain the onions from the vinegar mixture, but reserve the vinegar for the dressing.  Add the onions to the salad bowl, along with about 1/4 cup of the vinegar mixture. Drizzle with olive oil and season with salt and pepper. Toss everything together and adjust the dressing to taste- I usually use most of the vinegar mixture in the end. Serve immediately or let rest in the fridge for a few hours or overnight.

Cous Cous Salad and Simple Vinaigrette

30 Mar
Not wah cous cous, yum cous cous!

Cous cous always brings me back to my boarding school days, where we had a kitchen with a fridge, microwave, and kettle, but no hob (I actually don’t remember the American word for a hob- burner/burner ring perhaps?).  Since we had a kettle you could boil water and prepare pasta in the microwave, or, more easily, cous cous.  Cous cous and pesto was a very popular boarding school staple, and I still always buy it when I’m stocking up my kitchen since it’s a great accompaniment to meat or fish dishes, and also pretty filling on its own.  The other night I made a whole package of pre-seasoned cous cous to go with my teriyaki chicken tenders, and then used the cold leftovers to toss with some vegetables and reuse as a lunch salad.  I put some cherry tomatoes, avocado, and spinach in with the cold cous cous, then topped it all with my favorite simple vinaigrette.  Other than the possibility of the spinach/lettuce wilting a little if you over-dress this, it keeps very well in the fridge for a few days, so make a big batch and use it as a side dish or lunch all week!

The vinaigrette is what I always have in a glass beaker in the kitchen for whenever I get the urge to have a salad with whatever else I’m eating (last week I actually put a salad on a pizza. I know this defeats the purpose of a salad, but it was delish.)  I can’t really provide specific measurements, but will give an estimate below, and make sure to taste it and add some more oil, vinegar, etc, until it is right for you.  Then pour over salads, halved avocados, cous cous, whatever you want!  Oh and, a note on the cous cous.  Be careful when you open the package, those beads will get everywhere if they are spilled. Wah cous cous.

Cous Cous Salad
Serves 4 as side dish or lunch

Ingredients:
1 package Near East Cous Cous (the varieties with garlic/herb seasoning are good), or other cous cous with about 4 servings, cooked and cooled
1/2 pint cherry tomatoes, halved
1 avocado, diced
3 oz baby spinach
2-3 tablespoons balsamic vinaigrette, recipe follows

Place cous cous, cherry tomatoes, and avocado in a large bowl and toss together, breaking up any large lumps of cous cous. Add the spinach drizzle with vinaigrette, then toss everything together again.  Taste and add more vinaigrette if needed.


Simple Balsamic Vinaigrette

Ingredients:
6 tablespoons extra-virgin olive oil
2-3 tablespoons balsamic vinegar
1 clove garlic, put through a garlic press or very finely minced
1 tablespoon lemon or orange juice
Salt and pepper

Put all ingredients in a mason jar or glass beaker and shake well.  Taste and adjust according to your own preference.