Recipe from Raising
the Salad Bar by Catherine Walthers
Husband-Tested
in Alice’s Kitchen
Serves 6
When the tomatoes and cucumbers are
at their peak, toss this quick-to-make salad together to serve on those hot
summer days. Omit the pasta if you don’t
wish to heat up the stove. This salad is
quite forgiving and tastes great with or without the pasta.
½ pound cooked
pasta, al dente (bow tie, fusilli, macaroni, orzo, etc…)
1
Tablespoon olive oil
½ lb. fresh
tomatoes, seeded and diced
1 cucumber,
seeded and diced
½ cup
pitted Kalamata olives
¼ red
onion, sliced thinly
¼ cup
packed minced fresh parsley
1 cup
crumbled feta cheese (goat cheese or blue cheese would be good too)
(Optional
additions: avocado, chickpeas (rinsed), artichoke
hearts, baby greens, cooked chicken, shrimp or tuna)
Herb Dressing or Alice’s A+ Vinaigrette (Recipes follow)
Directions:
When the
pasta is done cooking, drain and then toss with the olive oil. Add the remaining ingredients and then
drizzle with a bit of the Herb Dressing or
Alice’s A+ Vinaigrette.
Herb Dressing
¼ cup red
wine vinegar
¾ cup olive
oil
½ cup minced
fresh basil, oregano and/or dill (or a few cubes of Dorot Frozen basil, thawed)
1 clove
garlic, minced
Kosher salt
Freshly
ground pepper
Place all
ingredients in a glass jar with a lid.
Shake well until the ingredients are well blended.
Alice’s A+ Vinaigrette:
1-2
fresh lemons
1-2
cloves fresh garlic, minced (optional)
Extra
virgin olive oil
Kosher
salt & freshly ground pepper, to taste
In
a pint mason jar, squeeze the juice from 1-2 lemons (about 1/4 cup juice). Add
the minced garlic, if using. Add about 3/4 cups extra virgin olive oil. Add
salt & freshly ground pepper to taste. (I use a "healthy pinch"
of both.) Screw on the lid. Shake the jar vigorously until all the ingredients
are blended well. Drizzle just enough of the dressing over the salad to gently
coat the leaves. This recipe usually makes enough for 3 large salads.) Store the jar on the counter for up to two
days.
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