Mediterranean Half Cooked Half Raw SaladPosted: May 21, 2013 Filed under: Recipes | Tags: capers, eggplant, feta, tomato, Zucchini Leave a comment
YUM! This is now a new favorite. I created this salad as a way of using up smaller amounts of vegetables. The creation of half roasted vegetables with their more complex flavors, raw vegetables with their crunch, capers and feta cheese for it’s saltiness and vinegar for the tang makes a really satisfying dish.
Four cups of roasted vegetables – I used Eggplant and zucchini, but you could use carrots, yellow squash, fennel, or even sweet potatoes
1 pint of cherry tomatoes –halved
½ small red onion chopped
25 fresh mint leaves chopped
3 T. capers
1/3 cup crumbled feta cheese
3 T. rice vinegar
1 T. olive oil
2 packets of Splenda
Salt and pepper
Preheat oven to 450 degrees. Cut the vegetables you are going to roast in uniform sizes about the sixe of a cherry tomato. Cover a cookie sheet with foil and spray with pam. Spread the vegetables in a single layer. Roast in oven until browned and soft about 30 mins.
Remove from oven and let cool. Mix the vinegar, oil and Splenda together. Toss the cooled roasted vegetables with the tomatoes, red onion, mint, capers and dressing in a bowl. Add the feta and toss gently. Can be served at room temperature or chilled.
Watermelon SaladPosted: June 20, 2012 Filed under: Recipes | Tags: feta, mint, watermelon 2 Comments
It’s watermelon season so If you missed the June issue of Durham Magazine, here is my recipe from that issue.
6 cups of cubed watermelon
1/3 c. sliced Vidalia onion
3 oz. feta cheese cubed
25 mint leaves – sliced
1 T. olive oil
3 T. red wine vinegar
¼ t. red chili flakes
Mix together gently and enjoy!
Green Bean, Cherry Tomato and Fennel SaladPosted: June 12, 2012 Filed under: Recipes | Tags: fennel, feta, green beans, salad, tomoato Leave a comment
1 lb green beans – stem end cut off and cut in thirds
1 pt. cherry tomatoes – halved
I large fennel bulb – shaved thinly
4 oz. feta cheese – crumbled
1 shallot – minced
2 T. Dijon mustard
4 T. white balsamic vinegar
5 Splenda packets
1 t. olive oil
salt and pepper
Blanch the green beans for 3 mins. and then remove them quickly and put them in a bowl of ice water t stop the cooking. Add the tomatoes and fennel.
Put all the dressing ingredients in a jar and shake up to mix. Pour over the vegetables right before serving. Sprinkle the feta on top.
Don’t put the dressing on too early because it will make the beans an ugly olive green rather than the bright green, but if you have leftovers it will keep fine, just not be as pretty.