Greek Salad

All of my company left yesterday. I had a great time with my mom, sister and aunt and enjoyed some beautiful hikes, shopping (I’ll tell you about my thrift store score later) and of course a lot of cooking and eating. Really, it was just wonderful being together and I miss them already. Sometimes the hardest part about welcoming company is having to say goodbye.

I told you about our trip to the market and how we were shopping for ingredients for Greek Salad and I also promised to tell you all about that Greek Salad, so today, that is what I am going to do.

Greek Salad is one of my favorite things to make, especially for a crowd. I love anything that you can arrange on a platter and allow guests to pick and choose and serve themselves; easy, fun and delicious. I can’t swear that each ingredient I like truly falls into the “Greek” category but this is my interpretation; call it “food poetic license.”

There are a lot of protein possibilities for a Greek salad, lamb kabobs or lamb burgers would be great! Most often, I like to grill marinated chicken breasts and then slice them. Here’s how I marinate them:

• 6 boneless skinless chicken breasts
• 1 cup red wine vinegar
• 1/2 cup olive oil
• 1 minced shallot
• 3 cloves minced garlic
• 1 Tbsp. fresh oregano, chopped (or 2 Tbsp. dried Greek Seasoning)
• 1 Tbsp. fresh mint, chopped
• 1 tsp. kosher salt
• 1/2 tsp. pepper

Put everything together in a gallon sized plastic zip-lock bag and marinate in the fridge for several hours. Grill the chicken over medium-high heat, 4-5 minutes per side. Let them rest for at least 5 minutes and then slice them or cut them into bite sized pieces.

And now for a few of my favorite “Greek” things …

On a platter, I have arranged diced hot-house (English) cucumber, jarred roasted red peppers, golden and red tomatoes, a feta cheese/olive combo from the deli, jarred marinated artichoke hearts, plain feta cheese cut into chunks and drizzled with olive oil and finally, garbanzo beans (drained and rinsed) that I squeezed the juice of one lemon over and then sprinkled with julienned mint leaves and a pinch of kosher salt.

I always serve Greek Salad with hummus. Because I love hummus. In fact, my whole family loves hummus so for us, it is an obvious choice. Wedges of soft whole wheat pita bread are a nice (and very popular) touch.

I used Organic Girl Super Greens for this particular salad. A combo of baby greens that I hadn’t tried before; red & green swiss chard, tat soi (that one I’m going to have to google), arugula and spinach. Delicious, fresh and crunchy! You could certainly use whatever greens you like; romaine, spinach, mesclun, etc.

Set out a stack of plates and forks and let everyone build their own salad. Serve with a nice red wine vinaigrette. I actually really like Briannas Homestyle Blush Wine Vinaigrette and use it all the time but you can quickly and easily make your own …

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 tsp. dried oregano or 2 tsp. fresh oregano, chopped

Put it all in a mason jar, tighten the lid and shake it up. For any vinaigrette, the trick to remember is the ratio of 1 part acid (citrus, vinegar, etc.) to three parts fat (oil) and from there, the possibilities are endless. That being said, I personally prefer a 1:2 ratio – a little more zing, a little less fat. Try it out and see what works for you.

Since I started food blogging, the joke in the house has become “who is going to get the pretty plate?” – the plate arranged and used for the final photo. In this case, with all of the color and variety, all of the plates were pretty and didn’t take a whole lot of “styling”.

As always, I hope you’ll give this “recipe” a try, make it your own and enjoy!

Oh, and as for those thrift shop treasures …

Enameled cast iron.

When I saw the set, I did a double take – when I saw the price, I did a happy dance. I don’t know the manufacturer as they are unmarked but they are heavy and gorgeous and other than a small chip here or there, barely used. Happy, happy dance.

The oval dutch oven alone was a score. I’m not sure if it is tacky to disclose what I paid for the lot but I will say this, mid-double digits and I am still smiling ear to ear in disbelief.

And then I found this too …

a Portmeirion quiche (or flan) dish.

I think my aunt and sister may make a thrift store shopper out of me yet!

My Favorite Strata for Brunch or Christmas Morning

Sourdough Strata with Tomatoes and Greens

I found this recipe in the Food Network Magazine a few years back and have made it countless times since then. Brunch is one of my favorite ways to entertain friends so I am always looking for great recipes and this one certainly qualifies. It is always a crowd pleaser and I hope you will try it. It is great for Christmas morning as it has vibrant red roasted tomatoes and luscious green spinach and looks very festive. I tastes even better and is a good vegetarian option. Because I am not a vegetarian, I often serve it with a side of apple chicken sausages which is a nice touch.

I recently made it for brunch with friends from bible study, read all about it in Set Aside Busy for Brunch and a Deep Breath, and it did not disappoint.

Because this is not my original recipe, although I can pretty much make it in my sleep which is often the case as it gets made right before bed and put in the fridge overnight, I can’t reproduce it for you here on my blog but this link will take you right to it, Sourdough Strata with Tomatoes and Greens.

I would, however, be happy to give you a few hints as to what yummy goodness awaits you and a few thoughts on what has worked best for me in making this dish.

Beautiful ripe plum tomatoes …

tossed with olive oil, salt and pepper and fresh thyme (you could stop right there and be happy but it gets even better, think cheese – lots and lots of cheese, so keep going) …

and roasted until rich and full of flavor. Yes, you will need to soak your sheet tray after roasting the tomatoes. Don’t line it with foil or parchment as you need to be able to scoop and flip the tomatoes during roasting. No shortcuts, you’ll just have to use a little elbow grease and clean the pan or maybe you are fortunate and have children big enough to clean the pan. I envy you. Either way, I promise, it will be worth it.

A good crusty sourdough is really the best bread for this strata. Don’t trim the crust, use every crusty, crunchy bit!

I told you there would be cheese. The recipe calls for Fontina and Parmesan, if you can swing the price, use Parmigiano Reggiano and then save a sliver to eat with a slice of pear. You’ll thank me later.

I have always used spinach but you can use any green such as kale, collard, arugula, etc. It would be great with arugula – I’ll have to try that soon.

I know, right? Just wait until it is baked and bubbly and gooey and so delicious that you forbid anyone to speak to you until it is gone so as not to ruin the blissful moment you are having.

If you’ll excuse me, I have some in the fridge leftover from brunch last Thursday, I think I hear it calling my name.

Okay, just a few more things before I go …

Be sure to make it the night before and let it sit in the fridge to allow the bread time to soak up the eggs and milk.

Take it out of the fridge about 30-45 minutes before baking and let it come to room temperature, you will get better results that way.

Be sure to turn off the heat and let it rest in the oven for at least 10-15 minutes so it has time to set up properly.

Enjoy!!

And let me know what you think once you are ready to talk (or type a comment) again that is.