Cherry Tomato, Feta & Basil Salad

This is quicky and easy tomato salad to make. 

Ingredients

1 clove garlic, minced

3 T. Olive Oil

1 T. Balsamic vinegar

1 t. Dijon mustard

Salt and pepper to taste

Squeeze of lemon juice, about 1 T

2 C. Cherry Tomatoes, cut in half

Fresh basil, chopped, about 6 leaves

1/4 C. Crumbled Feta cheese

Directions

Combine the first six ingredients in a serving bowl and whisk together. Taste and adjust as needed to your liking. 

Add the tomatoes, basil, and feta cheese; toss to combine. 

Cover and let sit in the refrigerator until ready to serve. This will allow the flavors to meld.

Note: I made this again recently and added peeled/diced cucumber (one small) and about 10 Kalamata olives, sliced.

White Bean Salad with Tomatoes and Kalamata Olives

 

 
This is a recipe from America’s Test Kitchen, The Complete Mediterranean Cookbook, that I recently purchased. It’s filled with some wonderful recipes and is great for anyone that wants to eat healthy. I served this at a party recently and it was a hit! 
 
Serves 6 - 8
 
Ingredients:
 
1/4  cup extra-virgin olive oil
3 garlic cloves, peeled and smashed
2 15-oz. cans Cannellini beans, drained and rinsed (I used Goya brand)
Salt and peppter
2 tspn sherry vinegar
1 small shallot, minced
1 cup quartered grape tomatoes
1/2 cup fresh basil, chopped
1/3 cup kalamata olives, chopped
 
Directions:
 
Cook 1 tablespoon of olive oil and garlic in a medium saucepan over medium heat, stirring often, until the garlic turns golden but not brown, about 3 minutes*. Add the beans, 2 cups of water, and 1 teaspoon of salt and bring to a simmer. Remove from heat, cover, and let sit for 20 minutes.
 
Combine the vinegar and minced shallots in a serving bowl and let sit for 20 minutes.
 
Drain the beans and remove the garlic. Add the beans to the serving bowl, along with the remaining olive oil, tomatoes, basil and kalamata olives. Season with salt and pepper; stir gently to combine. Let sit at room temperature for 20 minutes before serving.
 
 
My Notes:
 
This really served closer to 10 to 12 people.
 
I only used about 10 basil leaves.
 
*The recipe says to remove the garlic, but after cooking it in the olive oil, I chopped them and added it back to the pot to simmer with the beans.
 
The sherry vinegar I purchased is made with aged California sherry vinegar and apricot juice. This was the only one I found in the store (Harris Teeter) but it worked out great.

Peruvian Potatoes with Spicy Cream Sauce

I hosted a rotation dinner (11 April 2015) and decided on a Peruvian dinner theme. I made Peruvian chicken, a green aji sauce, a yellow sauce (both spicy from jalapeno and aji peppers), and a rice/lentil side dish. I’ll post these recipes soon.

Suzanne made this tasty Peruvian potato salad. I loved the flavors of the sauce and the saltiness of the kalamata olives.

"Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)"

Adapted from:  http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/peruvian-potatoes-with-spicy-cream-sauce-papas-a-la-huancaina.html

4 medium Russett potatoes [I added a few more potatoes]

8 ounces feta cheese, crumbled (about 2 cups)

1/3 cup evaporated milk

1/2 cup vegetable oil

1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero

1 garlic clove, finely minced

1/2 lime, juiced

Salt

4 large lettuce leaves (such as Bibb or romaine)  [I did not use any lettuce – just served in a platter]

3 hard-boiled eggs, peeled and sliced

10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)  [I used Kalamata olives]

2 tablespoons freshly chopped flat-leaf parsley

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

Note: A great substitute in this recipe, for feta cheese, is cream cheese.