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ATHENS GREEK SALAD

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I learned how to make this original Greek Salad in Athens from some of the best Chefs. The best part of the salad is dipping your bread into the last of the olive oil and spices left in the bottom of the bowl. The salad is super fresh can be made for a side dish or a great summertime lunch!!! Make sure to have your favorite Artisan bread to go along with it!

ATHENS GREEK SALAD

  • 1 large tomato (sliced into wedges)
  • 1 cucumber (peeled and cut into 1/2 in. pieces)
  • 1 small red onion (sliced thin)
  • 1/2 green Bell pepper cut into small strips
  • Kalamato olives to taste (about 10)
  • 2 Tablespoons capers
  • Greek oregano fresh or dried (to sprinkle on)
  • Coarse salt to taste
  • White pepper to taste
  • Feta cheese (I like to find the big slice of feta about 1 in. thick and 3 in. long)
  • 1/4 cup olive oil
  1. Select a medium size bowl to make this salad in.. I like a shallow bowl for this salad.
  2. Cut the tomato in half lengthwise, then in half again to make 4 pieces. Place in bowl. Peel the cucumber and cut into 1/2 in. pieces, place in the bowl. Slice the red onion and green bell pepper, place in the bowl. Add olives. Sprinkle on the capers, oregano, salt and white pepper.
  3. Lay the feta on top of the vegetables. Drizzle generously with olive oil and serve immediately.

ACINI DI PEPE FRUIT SALAD

PEPE This is another one of my favorite summer salads. It's cold and refreshing! I love when it is at the party, and I can enjoy just a scoop of it. This makes for a large crowd. It also keeps well and is good for lunch or a treat the next day! This is usually a kid favorite. Make it ahead of time so it has plenty of time to chill! XOXOXOXOXO

ACINI DI PEPE FRUIT SALAD

  • 2 cups uncooked acini di pepe pasta
  • 3 eggs yolks (beaten)
  • 1 3/4 cups pineapple juice
  • 1 cup sugar
  • 3 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 8oz container frozen whipped topping, thawed
  • 1 14oz can crushed pineapple, drained
  • 1 20oz can pineapple tidbits, drained
  • 4 to 5 cups mini marshmallows
  • 2 11oz cans mandarin oranges, drained
  1. Cook the pasta according to package directions; do not overcook.
  2. Meanwhile, whisk the egg yolks, pineapple juice, sugar, flour, and salt in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon until thickened.
  3. Drain the cooked pasta and put it in a medium bowl. Pour the egg mixture into the pasta and stir until well-mixed. Cover and refrigerate six to eight hours.
  4. Fold in the whipped topping to loosen the chilled pasta mixture. Then fold in the pineapple and marshmallows. Gently fold in the oranges last to avoid breaking them up.
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ATHENS GREEK SALAD
ACINI DI PEPE FRUIT SALAD
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