Greek Salad with Cannellini Beans, Feta, and Tomatoes

 

Ingredients:
1 cucumber, peeled, and sliced thick (seeds removed)
1 pint cherry tomatoes, sliced in half (I like to take seeds out)
Some thinly sliced onion
1/3 C Jarred Muffalata
1/2 C Feta cheese, crumbled
 

Dressing:
 
1 Clove garlic, minced
1 lemon, zest and juice
1 t. oregano
1 T. Red wine vinegar
1/4 C olive good olive oil
Salt and pepper to taste

Combine the salad ingredients in a large bowl.

Whisk the dressing ingredients well, and pour over the salad. Toss gently to coat. Cover and refrigerate until ready to serve.

Notes: 

I made this up, which was similar to another Greek salad I've made. This time I didn't have any Kalamata olive, so I used the Muffalata. I also added a few black olives, sliced.  

Solterito Arequipeño Salad “little bachelor from Arequipeño”

Tony and I hosted a Peruvian dinner with friends (15 June 2023). One couple made this wonderful salad.  It's a perfect summer salad. 

 
[My notes]
 
1 can corn, rinsed
1 can black beans, rinsed
1 can garbanzo beans, rinsed
1/2 c. chopped onion
1/2 c. black olives (more to taste)  [sliced]
1 pt. grape tomatoes, halved or quartered  [seeds removed]
Colorful peppers chopped coarsely
Salt and pepper to taste
Smoked paprika to taste
1/2 c. cilantro (hold to end) sprinkle on top
1-1/2 c. queso fresco small cubes (hold to end)
1 avocado small cubes (hold to end)
 
Sauce: 5 T extra virgin olive oil, 3+ T Jalapeno [about 1.8 oz], blend in cuisinart – add at serving.
 
Make early to let salad marinate in fridge.
 
Hold off on avocado, cilantro, cheese when ready to serve.

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.

Cucumber and Tomato Salad

This is something I whipped up for dinner at a friend’s house. I’ve made this several times. I don’t really measure the ingredients, but will make a portion based on the number of people.  
 

2 Cucumbers, peeled, sliced length-wise and large diced
Cherry tomatoes, cut in half
Thinly sliced red onion
Kalamata olives, cut in half
Feta cheese, crumbled

Juice of half of a Lemon
Olive oil, about 1/3rd cup
Splash of red wine vinegar
Dried Italian seasoning
Salt and Pepper to taste

 
In a bowl, add the first five ingredients.
 
In a measuring cup or bowl, add the lemon juice, olive oil, red wine vinegar and salt and pepper. Whisk together.  Taste and adjust if needed.
 
Add the dressing and gently toss to coat.
 
Cover with saran wrap and refrigerate until ready to serve.
 
Serves 8.

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.

Spinach-Artichoke Stuffed Tomatoes

Monica J .Pileggi (April 2004)


8 medium sized tomatoes, tops cut off and insides scooped out
2 packages of frozen spinach, thawed and drained very, very well
1 14 oz. can artichoke hearts, also drained well
4 tablespoons light mayonnaise
2 tablespoons melted butter
2/3 cups Parmesan cheese
1/2 teaspoon Worcestershire sauce
Dash or two of hot sauce
2 tablespoons chopped onion
1 small clove garlic, minced
Dash of Mrs. Dash Oregano, Garlic, Tomato seasoning
1 tablespoon dried parsley
Salt and pepper to taste
Breadcrumbs for the topping
Olive oil

Combine all ingredients except for the breadcrumbs and olive oil. Place about 3 tablespoons in each tomato. Sprinkle with breadcrumbs on top and a dash of olive oil. I use a cooking spray, which evenly coats the breadcrumbs.

Bake at 375 degrees for 25 minutes or until cooked through.

Serves 8.