Judul lagu : My Favorite Greek Salad
My Favorite Greek Salad
I love everything that Ina Garten makes and this Greek Salad is no exception! With just a few simple ingredients you can have one of the most flavorful summer salads. And you'd never know it's low calorie--it tastes just that good.The key is to start with really fresh veggies and good feta cheese. Try to buy it in a little tub with its liquid--that way you know it's really fresh.
INGREDIENTS FOR THE PERFECT GREEK SALAD
- 1 hothouse cucumber, unpeeled, seeded and sliced into 1/4 inch thick half rounds. (I cut it length-wise, then use a spoon to scoop out the seeds).
- 1 red pepper, large-diced
- 1 yellow pepper, large diced (I used green since I didn't have yellow--you can break the rules a bit).
- 1 pint cheery tomatoes, halved
- 1/2 red onion, sliced thinly in half-rounds
- 1/2 lb. good feta, cut into 1/2 inch cubes, not crumbled
- 1/2 cup good calamata olives, pitted (I got mine at the olive bar at Bristol Farms Market)
For the vinaigrette: (this was the best part)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup good olive oil
DIRECTIONS
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
- Pour the vinaigrette over the vegetables.
- Add the feta and olives and toss lightly.
- Let sit for 30 minutes. (I put mine in the fridge for 2 hours).
- Serve at room temperature.
I served this with Greek chicken kabobs, tzatziki, pita and rice pilaf! It was a huge hit.
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