Tag Archives: salad

Traditional Greek Salad

Greek Salad

With our little girl well on her way, my husband and I aren’t able to take our yearly trip to Greece to visit his family. As the humid days pass I find myself yearning for all things Greek, the people, the language, the water, the FOOD…

Fortunately, I’m lucky to live in Astoria, Queens where you can get authentic Greek food on almost every avenue and I’ve been taking advantage of it big time, practicing my Greek with the cooks and ordering all my favorites, gigantes (large white beans), Bamies (okra in tomato sauce) and Yemista (stuffed tomatoes and peppers).

But I’ve been making my absolute favorite, the Greek salad at home because it’s more cost effective and because its something that calms me to make. Traditionally, Greek salads don’t have lettuce, they consist of four main ingredients, tomatoes, cucumbers, kalamata olives and feta cheese. The fresher these ingredients are the better the salad will taste. This dish is refreshing to say the least and is the perfect addition to any summer dinner or lunch.

I hope you enjoy it as much as I have been. 🙂

Traditional Greek Salad

Serves 4
  • 2 large tomatoes cut into large cubes
  • 1 large cucumber sliced
  • 1/2 large white onion, sliced
  • 1/4 pound feta
  • 1/4 cup kalamata olives, pitted
  • Olive oil
  • Red wine vinegar
  • Dried Oregano
  • Salt & Pepper

Add all the ingredients together in a medium size bowl and enjoy!

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Refreshing & Crispy Lemon Potato Salad

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The summer months are some of my favorite months to cook because of all of the amazing produce that begin to fill our stores and local farmers markets. The hot weather has a way of making our bodies crave fresh and light foods like fruits and vegetables that don’t weigh us down. Because of this, cooking tends to require less ingredients and simpler cooking procedures, which gives you more time to soak up the sun.

This dish in particular is very simple to prepare and you can make it for lunch or even for your next outing with your friends. If serving this at an outing, make sure to not put the lemon on it until you are ready to serve so that your dish does not get soggy.

Refreshing & Crispy Lemon Potato Salad

Serving size 1
  • 4 red skin potatoes, cut into even size cubes
  • 1/4 cub broccoli, cut into even size pieces
  • 1/2 avocado, cut into even size cubes
  • 1 lemon
  • 1 tablespoon grape seed oil (or coconut or sesame)
  • salt and pepper

Preheat oven to 425 and line a baking sheet with aluminum foil.

In a bowl, toss potatoes with oil, salt and pepper and then spread out onto baking sheet and transfer to oven for 15 minutes.

After 15 minutes, take potatoes out and toss them. Move potatoes to one side of baking sheet and place broccoli on other side. Put back in oven for 7 more minutes or until broccoli is bright green and potatoes are crisp.

Lastly, toss potatoes, broccoli and avocado in a dish and top with the juice of one lemon. Serve and enjoy!

Balanced Winter Salad

Balanced Winter Salad

This salad has been one of my favorites for a long time. It balances sweet, salty and tangy perfectly and to be honest I tend to eat it when I am feeling a little unbalanced because it reminds me to find evenness.

Let’s get balanced. 🙂

Balanced Winter Salad

  • 1/2 cup tuscan kale (spinach or arugula would work also)
  • 1 small sweet potato baked
  • 1 tablespoon goat cheese
  • 1 tablespoon kalamata olives, sliced
  • 1/2 tangerine
  • 1 tablespoon olive oil
  • salt & pepper to taste

Bake sweet potato for 45 minutes or until completely cooked through at 375 degrees.

Massage kale with olive oil, salt and pepper for 2-3 minutes or until wilted and bright green.

Combine kale, slices of sweet potato, goat cheese and olives. Top salad with tangerine zest and juice.

Enjoy!

Balsamic Baby Portobello Salad

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This salad is a go-to around my house. It’s really quick to make and always leaves you feeling satisfied but not overly full.

Feel free to add some sautéed onions or sub out regular tomatoes for some sun-dried ones. 🙂

Balsamic Baby Portobello Salad

  • 1 cup fresh spinach
  • 1 cup baby portobello mushrooms, sliced
  • 1/4 roma tomatoes, chopped
  • 1/4 cup red pepper, chopped
  • 1/4 cup fresh mozzarella, chopped
  • 2 tablespoons balsamic vinegar
  • drizzle of olive oil
  • sprinkle of oregano
  • salt & pepper

Bring a small sauté pan to medium high heat and sauté mushrooms until they sweat down and become tender. When tender, turn off heat and add 1 tablespoon of balsamic vinegar to the pan to plump the mushrooms back up. Next combine all of the ingredients into a bowl and top with additional balsamic, olive oil, oregano, salt and pepper.

Enjoy!

!Baby bella salad

Summer Salsa Salad

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I absolutely love salsa and I often use it as a quick salad dressing for lunches. This salad is light, healthy and easy to throw together. If you’re in the mood for something more creamy feel free to add some hummus into the mix!

Summer Salsa Salad

  • 1 cup spinach
  • 1/4 cup red onions, chopped
  • 1/4 cup tomatoes, chopped
  • 1/4 cup cucumbers, chopped
  • sprinkle of cheddar cheese
  • Salt & pepper
  • 2 tablespoons fresh salsa

Combine all the ingredients together from spinach to cheese. Top with salt, pepper and salsa.

Enjoy!