One of the things about living (and eating) as a singleton is that it's hard to use up produce in one meal. For example, from last night's meal I have leftover red and green peppers. So, I decided that tonight I would use up my leftover veggies in a greek salad. I referenced Ina Garten (The Barefoot Contessa) in a previous entry, and she's come in handy for another recipe. My greek salad for one is based on this recipe from a recent episode of Barefoot Contessa on the Food Network.
Greek Salad
makes one (big!) serving
1/4 cucumber, peeled and sliced into 1/2 inch quarters
1/4 red bell pepper, large-diced
1/4 green bell pepper, large-diced
1 small vine-ripened tomato, chopped
1/4 red onion, sliced in half-rounds
1 cup organic baby spinach
1/2 inch slice of feta cheese, broken into rough cubes
a few calamata olives, pitted [optional]
For the vinaigrette:
1 large clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup olive oil
1. Combine the cucumber, red pepper, green pepper, tomato, red onion, and baby spinach in a medium-sized bowl.
2. To make the vinaigrette, whisk together the garlic, oregano, Dijon mustard, red wine vinegar, salt, and black pepper. While whisking, slowly drizzle in the olive oil.
3. For a single-serving salad, pour 2 T of the dressing over the salad and toss to combine. (The remaining dressing can be stored in the fridge.)
4. Top the salad with the roughly-crumbled feta cheese.
5. Let the salad rest for at least 30 minutes to allow the flavors to mingle.
Traditionally, a greek salad is also topped with kalamata olives; however I have to be in a certain kind of mood to eat olives (read: they need to be stuffed with some sort of cheese and also accompanied by a fine red wine). So, add the olives if you love 'em; in my case I'll leave 'em out of tonight's dish.
makes one (big!) serving
1/4 cucumber, peeled and sliced into 1/2 inch quarters
1/4 red bell pepper, large-diced
1/4 green bell pepper, large-diced
1 small vine-ripened tomato, chopped
1/4 red onion, sliced in half-rounds
1 cup organic baby spinach
1/2 inch slice of feta cheese, broken into rough cubes
a few calamata olives, pitted [optional]
For the vinaigrette:
1 large clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup olive oil
1. Combine the cucumber, red pepper, green pepper, tomato, red onion, and baby spinach in a medium-sized bowl.
2. To make the vinaigrette, whisk together the garlic, oregano, Dijon mustard, red wine vinegar, salt, and black pepper. While whisking, slowly drizzle in the olive oil.
3. For a single-serving salad, pour 2 T of the dressing over the salad and toss to combine. (The remaining dressing can be stored in the fridge.)
4. Top the salad with the roughly-crumbled feta cheese.
5. Let the salad rest for at least 30 minutes to allow the flavors to mingle.
Traditionally, a greek salad is also topped with kalamata olives; however I have to be in a certain kind of mood to eat olives (read: they need to be stuffed with some sort of cheese and also accompanied by a fine red wine). So, add the olives if you love 'em; in my case I'll leave 'em out of tonight's dish.
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