Ultimate Greek Salad With Cherry Tomatoes Recipes
ULTIMATE GREEK SALAD WITH CHERRY TOMATOES
The Mediterranean countries are all olive-oil producers, and each country, even each region within a country, has its own style of oil. Oils from Greece tend to be rich yet mellow. Tuscan oils are distinctly peppery, while Sicilian oils are "big" and earthy. Olive oils from the south coast of France are buttery. Whenever possible, choose oils that match the style of a dish, with lighter, milder oils for delicate salads, vegetables or fish. More robust olive oils pair well with sturdier vegetables, anchovies, garlic, dark greens and red meats. COOKS NOTES: For a more formal presentation, arrange the bell peppers, tomatoes, cucumbers, onions, feta cheese, olives and anchovies on a platter. Sprinkle the capers over all the ingredients and pour the dressing over the top. Or, try sliced large tomatoes instead of cherry tomatoes. Line the platter with lettuce leaves or young spinach leaves to make a bed for the other ingredients. Please note: this is an adopted recipe and now that I've made it myself I can say that there were no leftovers here! I omitted the red onions and anchovies, knowing that our house guests didn't like them and served the capers separately to be added as preferred. A simple, elegant recipe well received. Thanks ! ZWT REGION: Greece.
Provided by kiwidutch
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Seed the bell peppers and cut them into 1-inch chunks. Stem the cherry tomatoes and halve one-half of them, leaving the others whole.
- Peel and thickly slice the cucumbers, and thinly slice the red onions. Cut the feta cheese into 1-inch cubes. Crush and mince the garlic clove.
- In a large bowl, combine the bell peppers, tomatoes, cucumbers, onions, feta cheese, olives, anchovies and capers and toss together.
- In a small bowl, whisk together the vinegar, garlic, dill, oregano, salt and pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing.
- Pour the dressing over the salad, toss and serve immediately.
Nutrition Facts : Calories 213.6, Fat 16.7, SaturatedFat 5.8, Cholesterol 25.4, Sodium 626.7, Carbohydrate 11.6, Fiber 2.7, Sugar 6.2, Protein 5.8
MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES
This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.
Provided by David Tanis
Categories dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
- In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
- When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.
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