Feta Salad or Greek Cuppa Cuppa Cuppa

This is a recipe I made up and not sure what to call it.  It is best during the hot summer days and you can swap out some of the fresh items depending on what's available at market. I guess I could also call it Greek Cuppa Cuppa Cuppa Salad since almost everything seems to be in 1 cup measurements!

INGREDIENTS

1 cup fresh cucumber, in quarter chunks
1 cup fresh tomatoes, sliced
1 cup marinated artichoke hearts, drained
1 cup roasted peppers, chopped
1 cup fresh feta cheese, cubed
1/2 cup vinaigrette dressing (or to taste)

PREPARATION

• Make sure all items are chilled before using - this makes the salad more refreshing.

• Combine all ingredients in a large non-metallic bowl.

• Drizzle with dressing and serve.

Variations: use heirloom or cherry or grape tomatoes; grilled eggplant or any marinated vegetables; olives; etc.

Tweet

Potato Salad

I finally have found a potato salad recipe that works for me - and for the rest of the household.  I don't mind hard-boiled eggs in my potato salad but I'm the only one.  So, I came up with this recipe which is more on the Southern side with pickle juice, onion, and vinegar.

INGREDIENTS

5 lb red  potatoes, peeled and cut into large cubes
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped onion
1/4 cup sweet relish
2 tbsp pickle juice
2 tbsp vinegar
2 tbsp sugar
1 cup mayonnaise
1 tsp mustard
2 tbsp parsley (fresh or dried)
Salt and pepper to taste

PREPARATION

• Bring a large stock pot filled with water to boil.

• Peel the potatoes and cut into large cubes.

• Rinse the potatoes and then dry with a kitchen towel or paper towel.

• Boil potatoes until just tender, about 10 minutes.  Drain and cool.

• Toss remaining ingredients, except for salt and pepper in large bowl.  Gently add cooled potatoes.

• Add salt and pepper to taste.

• Chill and serve.

Tweet

Cole Slaw - Sweet Version

I wouldn't call this "sweet" per se - to me this is the type I grew up with and the one most people would find in their deli case at the supermarket. But in the South, if something is not sour, it is sweet. Example: if you asked for "sweet milk" people would know you didn't want buttermilk.

This recipe is from Saveur magazine and was developed by Rick Bayless whose parents owned and ran a barbecue restaurant in Oklahoma City. It is so easy it can be made in 15 minutes.

INGREDIENTS

1/2 medium head green cabbage, cored and very thinly sliced (about 8 cups)

1 small red pepper, roasted, peeled, seeded and chopped into 1/4” pieces

3 ribs celery, cut into ¼” dice

3/4 cup mayonnaise

1 tbsp sugar

Salt

PREPARATION

1. Put cabbage, pepper, celery, mayonnaise, sugar and 1 tsp salt into a large bowl and toss well.

2. Adjust seasonings with more salt, if you like.

3. Cover bowl with plastic wrap and refrigerate until ready to serve. The flavor and texture are best when slaw is made an hour or two before serving.

Tweet

Basque Salad

This is a great party dish for the holidays - it is almost like a cold paella salad. It has saffron, rice, shrimp, prosciutto, salami and can handle a variety of other items. So be creative!

Ingredients:

2 bunches of green onions (scallions) – only use green part and chop into 1/4” pieces
1/4 cup olive oil
Pinch of saffron
2 cups converted white rice
4 cups chicken stock
1 tsp salt
3/4 tsp black pepper
1 medium green pepper – diced
1 medium red pepper – diced
4 oz hard sausage or salami – jullienned
8 oz prosciutto – thinly sliced and chopped
1/2 cup chopped Italian parsley
1 pound medium shrimp – raw, shelled and deveined

Instructions:

1. Heat oil in a dutch oven. Add green onions and sauté over medium heat, stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer.

2. Add the rice and stir, coating grains well with oil. Season with salt and pepper, pour in chicken stock and stir. Bring to a simmer, cover, and cook over low heat for 20 minutes or until rice is just done and all liquid has been absorbed. Fluff with a fork.

3. Add raw shrimp – the heat of the rice should be enough to cook them – place cover on dutch oven and let the rice cool a bit.

4. Transfer rice to large bowl. Add remaining ingredients and toss thoroughly. Chill for at least one hour. Arrange on a large platter and serve at room temperature.

Notes: I've tried to substitute other rice such as arborio or even basmati but the salad is sticky and gummy after being refrigerated.

Tweet