Greek chopped salad
Greek chopped salad is a great recipe for using up leftovers. It’s also a cold dinner, making this Greek chopped salad perfect for hot summer nights!
The mortar and pestle really does make a difference when making basil pesto.
I used to be that way before Susan’s workshop. Currently, I only have a small mortar that I use to crush herbs & spices so I have to rely on my food processor (someday, I hope they make one that is lightweight and easy to clean). But if I had my druthers, I would make my pesto in a mortar & pestle. Oh, I can still remember how good it was. The basil was pungent and the texture smooth and creamy, it melted in your mouth.
While the batch from the food processor was good, the pesto wasn’t as flavorful.
I guess the bruising of the basil from the pestle enhanced the flavor. Trust me, it’s different.
Anyway, I strongly suggest that if you ever get the chance to compare these two methods of pesto making, that you do so. Make a huge batch and freeze some, that will make it worth your while. I use fresh pesto on Grilled Pizza, Pesto Shrimp and Angel Hair Pasta, Ricotta Gnocchi.
Greek-Style Chopped Salad
Ready in 15 minutes
Serves 4 people
Ingredients
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons red onion, finely chopped
- 1 teaspoon orange zest, plus 3 tablespoons juice
- 8 cups romaine, chopped
- ½ English cucumber, chopped
- 1 pint cherry or grape tomatoes, halved
- 2 oz. feta, crumbled
- ¼ cup almonds, chopped
- ¼ cup black or kalamata olives
- ¼ cup each fresh mint & parsley, chopped
Preparation
- Whisk in a small bowl, olive oil, onion, and orange juice & zest. Season with salt & pepper.
- Place lettuce in serving bowl. Add remaining ingredients and toss with dressing.
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