It's summertime -no need for exact recipes. Just fresh produce tossed with olive oil, lemon and salt. Taste before serving and adjust seasoning as
necessary. Perfect!
From June's Feeding Your Family column:
Fattoush
Toss chunks of tomatoes, cucumbers, cucumbers, red onion and small pieces of stale whole-wheat pita bread in a vinaigrette of olive oil, lemon and salt.
If your pita's not stale, brush it with olive oil, and sprinkle with powdered sumac (a tart, reddish seasoning used in Middle Eastern cooking) and chop into small squares. Spread on a baking tray and heat in the oven at 200°F for 10 minutes, or until crisp.
Tabouli
Traditionally, tabouli is made with cracked wheat, or bulgur, but I make so many alterations I should really just call it parsley salad. I like using quinoa, wheat berries, or even chickpeas or green lentils. Toss 1-2 cups of the cooked grains or legumes with lots and lots of chopped parsley and mint, and any other salad vegetable you have on hand. I love to add feta cheese, olives and sun-dried tomatoes.
Tomato and Mozzarella
This classic can be expanded by tossing with pasta, or adding slices of leftover baguette that has been brushed with olive oil, toasted, salted and chopped into bite-sized pieces. Try adding other herbs, instead of just basil. Make sure you use fresh mozzarella!
Greek Salad
This is a good starter salad for kids - chopped Romaine, feta cheese, black olives, tomatoes and thinly sliced red onions. Let the kids cut the Romaine with your kitchen shears and the feta with a butter knife. Toss with olive oil and lemon.
Larissa Phillips
From June's Feeding Your Family column:
Fattoush
Toss chunks of tomatoes, cucumbers, cucumbers, red onion and small pieces of stale whole-wheat pita bread in a vinaigrette of olive oil, lemon and salt.
If your pita's not stale, brush it with olive oil, and sprinkle with powdered sumac (a tart, reddish seasoning used in Middle Eastern cooking) and chop into small squares. Spread on a baking tray and heat in the oven at 200°F for 10 minutes, or until crisp.
Tabouli
Traditionally, tabouli is made with cracked wheat, or bulgur, but I make so many alterations I should really just call it parsley salad. I like using quinoa, wheat berries, or even chickpeas or green lentils. Toss 1-2 cups of the cooked grains or legumes with lots and lots of chopped parsley and mint, and any other salad vegetable you have on hand. I love to add feta cheese, olives and sun-dried tomatoes.
Tomato and Mozzarella
This classic can be expanded by tossing with pasta, or adding slices of leftover baguette that has been brushed with olive oil, toasted, salted and chopped into bite-sized pieces. Try adding other herbs, instead of just basil. Make sure you use fresh mozzarella!
Greek Salad
This is a good starter salad for kids - chopped Romaine, feta cheese, black olives, tomatoes and thinly sliced red onions. Let the kids cut the Romaine with your kitchen shears and the feta with a butter knife. Toss with olive oil and lemon.
Larissa Phillips
