Skip to main content

Pretty Simple Greek Salad #PrettySimpleCooking

By
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Back in February, I hosted a Pretty Simple Dinner Party to celebrate the release of  the cookbook A Couple Cooks - Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser.* Then I participated in Take Two in August. Now, as we head into Fall, Sonja and Alex have launched their monthly Pretty Simple Cooking Club.

Well, jumping into that was a no-brainer. I already have the book and I have enjoyed all of the recipes I've tried so far. There don't seem to be any rules for this club. They send out the recipe picks; we cook, post, and share. Done!


This month, they selected: Greek Salad (pg. 81); Chipotle Black Bean Soup (pg. 175); Creamy Vegan Potato Chowder (pg. 180); and Cherry Almond Breakfast Cereal (pg. 22).


They suggested that we use the last of the summer tomatoes and cucumbers. It's almost as if they knew that I had just purchased twenty pounds of heirloom tomatoes from Farmer Jamie at Serendipity Farms and gotten cucumbers from my CSA box from High Ground Organics. So, my first post for our September Pretty Simple Cooking Club was an easy one.


I've always said that it's easy to create tasty dishes with fresh ingredients. My Enthusiastic Kitchen Elf went out to his garden and offered me fresh oregano. I love that he has a green thumb and an inclination to grow some of what we get to eat.


This recipe is very slight adapted from the Overhiser's. I skipped the onions and used fresh oregano instead. If I had read closely, I would have crumbled the feta - just for aesthetics since everything else had cut edges. Oh, well. Otherwise, it's pretty close.

Ingredients

  • 2 organic heirloom tomatoes, cubed
  • 1 organic cucumber, roughly peeled and cubed
  • 4 to 6 ounces Greek feta, drained and cubed
  • pinch of salt
  • 1/4 C pitted Kalamata olives
  • 1 T fresh oregano
  • 2 T olive oil
  • 2 T freshly squeezed lemon juice


Procedure
Place the tomatoes in a large serving bowl. Layer with cucumbers, olives, and feta. Top with fresh oregano. Sprinkle with salt and drizzle with olive and lemon juice. Give it a toss at the table and serve immediately.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more