Skip to main content

Tina's Great Greek Salad

printer-friendly recipe

 


Ingredients:

 

1/2 cup olive oil

3 tbsp red wine vinegar

2-3 garlic cloves, minced

1 tsp anchovy paste (optional)

1 tsp dried oregano leaves

18 oz (510g pkg) romaine hearts or 1 large head romaine lettuce

1/2 red onion

1 small english cucumber

1 pint cherry or grape tomatoes

1/2 cup kalamata olives

1/2 cup shredded fresh mint

8 oz (250g) feta cheese

toasted pita crisps (optional)

 

Directions

 

  1. for dressing, in a medium-sized bowl, whisk oil with vinegar, 2 garlic cloves, anchovy paste and oregano until evenly mixed. Taste and add remaining garlic clove if you wish 
  2. tear romaine lettuce into bite-sized pieces and place in a large bowl with onion. Slice cucumber in half lengthwise, then thinly slice. Cut tomatoes in half. Pit olives and slice in half (or buy pitted olives). Add cucumber, tomatoes, olives and mint to romaine lettuce. Stir dressing, then pour three-quarters overtop, and toss to evenly mix. Taste and add remaining dressing, if needed. Crumble cheese over top. Add toasted pita crisps for a flavorful crunch.
  • Fantastic feta all feta is not created equal. There are many kinds, each with different flavours and textures. Look for these at the grocery store and cheese shop
  • Canadian usually made from pasteurized cow's milk. It has a firm texture and mild flavor. Canadian goat cheese is creamier and has more flavor.
  •  Greek Traditionally made from sheep’s milk, which produces a stronger and creamier flavour. It’s sometimes mixed with goat’s milk.

 

* Bulgarian Less salty than traditional Greek feta, but still very creamy in both taste and texture.

 

* Macedonian Soft, creamy texture and mild, salty flavour.

Labels:

Comments

Post a Comment

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...
Post a Comment
Read more

Vietnamese Tomato Salad

 Vietnamese Tomato Salad serves 4-6 This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.   Ingredients: ¼ cup sugar ¼ cup fish sauce ¼ cup lime juice 1 small fennel bulb, thinly sliced 1 Persian cucumber, sliced into half moons 1 green bell pepper 1 ½ pounds tomatoes, sliced into serving size pieces 2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil) Black pepper 1/3 cup salted dry-roasted peanuts 1/3 cup store-bought fried shallots Method: To make the dressing, put sugar, fish sauce and lime juice into a lidded jar.  Shake and mix well. Combine vegetables and fresh herbs in a bowl.  Drizzle ½ cup of dressing and mix.  Taste and add more dressing if necessary. Place salad onto a place.  Sprinkle peanuts and shallots on top. Enjoy!
Post a Comment
Read more

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more