If I could, I would probably eat Greek salad every lunchtime during the week. I love it, especially when piled into toasted pittas with some hummus on the side. During the summer months I always have a packet of Feta cheese in the fridge. I do eat so much of it. I love it’s mild, crumbly salty flavour. It works so well in a number of ways.
Crumbled over pasta, baked with prawns in a rich tomato sauce, scattered over a plate of roasted vegetables and roasted with butternut squash and chorizo in a savoury tart. Feta also tastes delicious when used as a dip. This is something I have been enjoying recently with home-baked pitta chips and it sparked an idea.
Why not use Feta to make a Greek salad dressing? Not a regular vinaigrette but a smooth herby salty Feta sauce. Almost like a Greek version of a Caesar dressing using flavours that you would associate with a classic Greek salad. Having made and sampled this salad sauce, all I can say is, it is so good you could happily slurp it straight from the spoon. Light, cool and peppermint green. This is my new favourite thing.
I have chosen to use it here with a simple and seasonal tomato and red onion salad but it would work equally well with:
-Robust salad leaves such as Cos/Romaine
-A sauce in which to dip Falafel
-A dressing for grilled/BBQ chicken, lamb or meaty white fish
-A sauce for rice/couscous salad
-Grilled vegetable skewers
Going back to the salad. The classic tomato & red onion salad. At this time of year tomatoes are really at their peak so I like to buy and use them as often as I can. I am usually found enjoying them with a splash of oil, red wine vinegar, plenty of sea salt and bread which will get soaked in the remaining salad juice. Of course now the Greek salad dressing will be my daily lunch tomato partner. The good thing is you could make up this batch of sauce and it will keep in the fridge for a few days. I keep mine in a sauce bottle reading for squeezing.
As a big tomato fan I am always looking for creative ways to use them up. Here are a few fellow blogger’s recipes which will no doubt ensure you add more than just one punnet to your weekly shopping basket.
Tomato recipe inspiration:
Tomato Bruschetta with soft cheese & smoked sea salt and Tuscan white bean salad – Elizabeth’s Kitchen Diary
Sun Blush Tomato mini pizzas – Maison Cupcake
Roasted tomato red pepper & chorizo soup – Fab Food 4 All
One pan tomato spaghetti – Taming twins
Roasted tomato & red pepper pasta sauce – Franglais Kitchen
Roasted tomato and basil filo quiche – Feeding Boys
Frittata with tomatoes spinach & mozzarella – Botanical Baker
Garlic roast tomatoes with whipped Feta – Fishfingers for tea
Simple roast tomato soup – My custard pie
Cherry tomato Feta & basil kebabs and Cherry tomatoes stuffed with chilli & coriander crab – Greedy gourmet
I am also entering my salad into a few blog challenges this month:
Four Season Food – Eat your Veg & Delicieux
- For the Greek salad dressing 🙂
- - Zest of 1 lemon,
- -Juice of half a lemon,
- -100g good quality Feta cheese crumbled.
- -5tbsp natural yoghurt,
- -2tbsp olive oil,
- -A generous handful of fresh herbs. I used a mixture of fresh basil, oregano and mint roughly chopped,
- -Salt & pepper
- For the tomato salad:)
- -A mixture of tomatoes chopped roughly into chunks. I used large tomatoes on the vine and small orange and red plum tomatoes,
- -1 small red onion very finely sliced into thin discs,
- -Olive oil & fresh basil leaves to garnish the salad.
- For the dressing:)
- 1. Place everything in a large jug and blitz the dressing using a hand held blender. Alternatively place everything into a food processor and blend until the dressing is smooth and pale green in colour.
- For the salad:)
- 1. Place the chopped tomatoes and sliced onions into a shallow salad bowl,
- 2. Pour over half of the dressing and add a little more olive oil for flavour along with the basil leaves. Enjoy with bread!
- 3. Keep the other half of the dressing in the fridge to enjoy another day.