Chopped Mediterranean Salad

This recipe falls into the category of “whatever was on hand”, and turned out to be a hit! I had initially planned on making a simple green salad with olives, tomatoes and sweet onion to go with last weekend’s Polenta Lasagne, so I picked up a box of organic greens a few days before. A few minutes before the lasagne was due to exit the oven, I grabbed the salad fixins out of the refrigerator and set myself up for assembly. Let me just say, there is no disappointment worse in the kitchen than opening what you suspect to be perfect good produce only to find it is RUINED. Sad panda face. The greens were beyond salvage- slimy, limp and in the throes of decomposition. Being someone who doesn’t like to waste food, I reluctantly pitched the greens in questions and set about finding a suitable side dish on the fly.

With the other ingredients ready to play, I pilfered the fridge and windowsill for a couple of additions to bulk up the salad, and ended up with a very refreshing, crisp chopped salad that gave a great play of cool to the piping hot lasagne. The portions made enough for 3-4 sides and can be easily doubled. The salad would be best with super fresh produce, however the use of a light dressing and the fine chop on all the vegetables can help mask the lack of farm fresh vegetables in the off season. It’s also incredibly easy to throw together for a quick lunch or weeknight meal side or as an appetizer topping for bruschetta.

Chopped Mediterranean Salad

- 3 Plum tomatoes, chopped
- ½ English cucumber, chopped
- ¼ Vidalia onion, chopped
- 4 Kalamata Olives, chopped
- 4 Greek green olives, chopped
- 1/3 Cup crumbled feta
- Handful flat leaf Italian parsley, rough chopped
- 5-6 Basil leaves, chiffonade
- 3-4 Tblspns olive oil
- ½(ish) Tblspn balsamic or red wine vinegar
- Wedge of lemon
- Sea salt & fresh cracked black pepper

Comine all ingredients in a wide, low bowl and toss well to coat with olive oil & vinegar. Season to taste with salt & pepper, squeeze lemon over and toss again to incorporate. Allow to rest for 15 or so minutes before serving to allow vegetables time to marinate. Cover any leftovers tightly with plastic wrap & refrigerate. Salad will lose brightness after a day or two in the fridge, but is still very tasty!

If making ahead, combine all vegetables and herbs, but hold off on adding in oil & vinegar (this mixture can be made a day in advance if needed). Add o&v 15-30 minutes before serving, season with salt, pepper & lemon, and serve.

A True Lunch Break

Almost every day, I bring my lunch to work from home. Usually it consists of leftovers from a previous meal, and a lot of times it takes shape in the form of a salad. I do my best to keep my lunches relatively light and satisfying, since there is nothing worse than sitting at your desk feeling the creeping onset of a food coma- especially when your desk lacks any sort of privacy from the rest of the office! It also may sound a little silly, but I enjoy taking a few minutes to “time out” from my daily tasks and actually enjoy my lunch whenever possible- I bring cutlery from home, stash a cloth napkin in my work bag, and make an attempt to actually have a lunch break as opposed to wolfing down some non-descript take out item while scanning over spec sheets (not that this doesn’t happen on occasion!).

During my massive re-nesting/cooking marathon of the past weekend, I was attempting to figure out a way to combine items I had on hand that I could stretch out over a couple of lunches that was a little outside of my usual routine. I get daily email newsletters from one of my favorite publications, Real Simple, and I remembered seeing a tomato & garbanzo salad that had looked appealing, and decided to play off of the concept. I had made a HUGE batch of Slow Roasted Tomatoes & Garlic on Sunday (I really should not be allowed to go to the Farmer’s Market without adult supervision!) and I had done a long drag through the market’s olive bar- one of my favorite destinations- and had picked up some olives and balsamic marinated mushrooms. I swapped out the garbanzos for Cannellini beans, which I had on hand, and the end result was a perfect salad for lunch- packed with protein, tasty veggies and loads of flavor. I was able to get three full lunches out of the mixture, and will definitely be making it again. By using the slow roasted tomatoes, the salad can be made year round, since the roasting will get rid of any mealy texture or less flavorful tomatoes in the off-season. When fresh tomatoes are in season, adding ½ a rough chopped fresh tomato brings and interesting and appealing play on flavors in the two tomato style. The salad would also make for a great hors d’ oeuvres applying the same concept- allow guests to build their own bruschetta with toasted bread, ricotta, baby arugula (baby spinach works well also) and the bean salad- wildly easy, and a perfect flavor combination.

The longer the salad sits, the better, so I would recommend starting this the night before, and dividing it up in the morning, so the beans have a chance to meld with the other flavors, and the arugula will remain crisp until lunch time. If you’re looking for a single container lunch, omit the side of ricotta cheese and toss in some cubed feta with the salad. This salad is a great way to implement simple ingredients into a very satisfying meal using minimal prep time and effort.

Bellissimo White Bean Salad
(Recipe makes enough for 3 lunches, 2 dinners or as an hors d’oeuvres for a crowd)

- 1 Can Cannellini beans, rinsed & drained
- 6 Slices Slow Roasted Tomatoes, rough chopped
- 3 Cloves Roasted Garlic, chopped (garlic will break down when combined into salad)
- ½ Ripe Roma tomato, diced
- 6 Olives, pitted & quartered (I used kalamata and Moroccan green)
- 6 Marinated mushrooms, quartered
-2 Tbspn fresh Italian parsley, chopped
- Fresh baby Arugula
- Cracked black pepper & sea salt
- Basil leaves (3-4 per serving)
- Part skim Ricotta cheese (1/4 cup per serving)
- 1Tspn. fresh grated lemon zest (per serving)
- Sliced rustic bread (2 slices per serving)

In a good sized container, combine beans, tomatoes, garlic, parsley, olives and mushrooms. Add a little of the oil from the roasted tomatoes and season with salt & pepper to taste. Mix ingredients well, cover and refrigerate overnight if possible before dividing.

Chiffonade basil leaves by stacking leaves into a neat pile, roll lengthwise and slice into thin rounds. Separate the ribbons with fingers & combine with ricotta & lemon zest in a small sealable container.

When dividing for lunches, place approx ¾ cup of bean salad into a sealable container and top with a hearty handful of baby Arugula (placing on top will prevent rapid wilting) and seal. Pack ricotta mixture & bread separately, and when ready assemble into lunch portion bruschetta and take a few minutes to relax and enjoy.

The Brights of Spring

My husband has been out to sea for the past ten days or so, and as per usual I try to do my best not to have a ton of food in the house since I hate to see anything go to waste! I have been thrilled to see my container garden take off, and have really enjoyed being able to use some of my hand-grown treats in recent dishes. Now that the rain has (finally!) stopped, and the weather is getting warmer, I tend to lean on fresh, lighter meals such as large salads when I’m making dinner for myself. A big salad is easy to make, has endless possibilities and are extremely filling after a good run or workout (another part of my spring afternoon routine). I’ve got a bit longer before my tomatoes start producing, so I’ve been relying on getting my produce from the local market, and  have been lucky enough to find locally grown organic tomatoes at a decent price. My baby arugula pot has come along beautifully, and I love the peppery bite of it in salads. Keeping in the mindset of using what is on hand, I made this fantastic salad out of what was already in my kitchen, and I will surely be making it many times throughout the warmer months. As noted in a previous post, I adore a good poached egg, and I’ve recently seen them paired with cool salads on seasonal restaurant menus. The creamy texture of the yolk makes an ideal dressing, and the play of warm and cool elements really satisfy. A great salad is a perfect way of combining color, texture, and flavor simply and quickly enough for any weeknight dinner or casual lunch.


Herbed Green Salad with Poached Eggs and Crispy Turkey “Lardons”

Per Person:

-1-2 Large fresh eggs
-1 ½ Cups fresh salad greens (I used a mix of baby spinach & arugula)
- ¼ Cup fresh herbs, chopped (flat leaf parsley, dill, cilantro, etc.)
- ½ Cup cherry or grape tomatoes, quartered
- ¼ Cup sweet Vidalia onion, sliced thinly
- 2 Slices turkey bacon, cut into bite sized pieces
- 5 Kalamata olives, quartered (optional)
- 1-2 Tblspns toasted pine nuts (optional)
- Sea salt & fresh cracked pepper

Heat skillet over medium high heat and cook turkey bacon until crisp, about 12 minutes, and drain on paper towels. Toss greens, herbs, tomatoes, onion, olives and pine nuts together. Poach eggs (refer to my recommended instructions in previous post, A Little Comfort) and nestle eggs on top of salad. Top with cooked turkey bacon and season with salt & pepper to taste. Serve & enjoy immediately for best texture- goes great with a glass of crisp white wine!

And Now For Something Completely Different...

Ok, so for these first couple of posts I've been focusing on some rich & tasty stuff, and since we are entering a new year, and I will be finding myself in a bathing suit at the end of the month (ah, come on!), I thought I'd toss in a recipe for something that does not involve cheese (sigh), cream (grumble) or any other of my favorite bad foods. In all honesty, I actually really love this salad, and eat it a lot for something quick and filling that won't destroy all those hours of sweatin' to the oldies. It was actually inspired by an awesome edamame salad that my hometown grocery store makes, but with a couple of tweaks. It's great as is, over a green salad, as a dip for tortilla chips or pretty much an other application you can think of.

Edamame Salad

-1 Package of shelled edamame (be careful to get the type with no additives, some companies will add funky stuff to maintain freshness which can really effect the taste!)

- 2/3 Cup of cooled corn roasted w/ cumin, olive oil, salt & pepper (roast @ 400 degrees for 15-20 minutes, stirring & checking often)

-4 Cloves of spicy marinated garlic cloves, minced*

- 2-3 of the hot peppers from marinated garlic, minced (adjust the spicy to your liking)*

-1/2 Cup of black beans (rinsed & drained if canned)

-Juice of 1/2 a lime

-Salt & Pepper to taste

Combine all ingredients in a shallow bowl and mix thoroughly (if you're having a bad day, toss 'em all in a re-sealable container, slap on the top, and shake the hell out of it. You'll feel better, trust me.). The salad will get better the more you allow the flavors to come together, so I would recommend letting it sit over night in the fridge. If you want to impress your friends, inform them that this dish is also vegan friendly. Cause you're so progressive.

*Hot pepper marinated garlic is pretty widely available off of those fancy olive bar/carts in most grocery stores. A word to the wise, it's got a fairly high level of spice, so exert caution if this is your maiden voyage into using marinated garlic & peppers. If you're feeling extra spicy, toss in some of the curing oil for some extra flavor kick. If you a bit of a Nancy, skip the garlic & pepper and sub in a little chopped red onion. Don't forget to pull down your skirt. :-)