salad

KNR, p. 242 “The Kerrians’ Greek Salad”

 

It’s summer. It’s hot. It’s time for salads.  🙂

 

There are many delicious Greek dishes, but a Greek salad can be tossed together easily and in our house, it’s a tasty partner to sandwiches. Make the salad big enough, with a lot of feta cheese on top, and it could be a meal all on its own as the temperature climbs above 90 degrees.

 

"The Kerrians' Greek Salad"
Author: 
Recipe type: Greek
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 5 oz. bag of mixed greens or baby spinach
  • 2-3 medium tomatoes, diced, about 1.5 cups
  • 1 medium cucumber, peeled, diced, about 1.5 cups
  • 1 cup sliced black olives, drained
  • 4 oz. tomato-basil (or plain) feta cheese, crumbled
  • 3/4 cups olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 tsp. oregano flakes
  • 1/2 tsp. basil leaves
  • 1/2 tsp. lemon juice
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. garlic powder
Instructions
  1. Place greens, diced tomato, diced cucumber, sliced olives, and feta cheese into large serving bowl.
  2. Combine olive oil, red wine vinegar, oregano, basil, lemon juice, sea salt, black pepper, and garlic powder in a separate bowl and whisk until well blended.
  3. Pour dressing over salad and toss to coat evenly.

Serve with a frosty beverage and enjoy!

 

 

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KNR, p. 217 “Tomato Cucumber Feta Salad”

 

It’s grillin’ season!

 

Some of our pals grill all year round. We know a guy that keeps a snow shovel inside the house near the deck door – just in case it snows – in order to clear a path on the deck to his five-foot-wide grill.  🙂  But, we’re a little more conservative, and stick to mid-May until first frost in mid to late October.

 

Whenever your grilling months, you probably serve fresh vegetable salads of some kind along with the great meats and veggies you can sear on the grill top. We like this cucumber and tomato mix, tossed together with an easy salad dressing and feta cheese, for a light salad that goes well with a variety of BBQ food. Hamburgers and hot dogs or steaks and potatoes? It works with everything we’ve tried on the grill and nobody has died yet from eating the fig balsamic or the herbes de Provence. Promise.

 

"Tomato Cucumber Feta Salad"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 medium tomatoes, cut into one inch chunks (about 4 cups)
  • 2 large cucumbers, peeled and sliced (about 4 cups)
  • 1 6 oz package feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fig balsamic vinegar
  • 1 Tablespoon herbes de Provence
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
Instructions
  1. Place the tomatoes, cucumbers, feta and onion in a large serving bowl.
  2. In a small mixing bowl, whisk together the vinegar, herbes de provence, pepper, and lemon juice.
  3. Pour the dressing over the vegetables and cheese and lightly toss until combined.
  4. Serve cold.

 

Enjoy!

 

 

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KNR, p. 175 “Kerrian’s Summer Salad Platter”

 

 

We do a lot of grilling when the temperature rises, but every once in a while, it’s too hot to even turn on the grill. Who wants to stand over hot coals when the heat index is over 100 degrees? Not me, thanks.

 

So we came up with a sure-fire, never fail summer salad platter. It takes about 10 minutes for the prep, requires no cooking and it’s pretty tasty. And, it’s a definite plus when there are no bodies found on the deck because of the heat.

 

"Kerrian's Favorite Summer Salad Platter"
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 2 cups mix of red and green butter lettuces
  • Whole large tomato - it should fill your hand
  • One 5 oz. can tuna, Albacore or Tongol packed in water
  • 1/3 cup diced celery
  • 1/4 cup Hellman’s mayo
  • One small yellow squash - washed, but not peeled
  • One small zucchini - washed, but not peeled
  • English seedless cucumber, washed and peeled
  • Slices of yellow and red bell peppers
  • Russian, Thousand Island, or Ranch salad dressing
Instructions
  1. Arrange the lettuce leaves on a dinner plate, covering the entire plate.
  2. Core the tomato, then slice it from top to bottom into eight sections - not quite cutting through, so that the sections are still attached at the bottom. Place in center of plate.
  3. Thoroughly mix tuna, celery and mayo together and place in center of the tomato.
  4. Slice yellow squash and place on dinner plate.
  5. Slice zucchini and place on dinner plate.
  6. Cut cucumber into bite-sized chunks and place on dinner plate.
  7. Cut red and yellow bell peppers into bite-sized pieces and place on dinner plate.

 

Serve with your favorite salad dressing and stay cool.

SummerSaladPlatterIMG_5542_2
The recipe is for one hearty appetite, but can serve two if you add bread to the menu.  🙂

 

*Photos by Patti Phillips

 

 

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