Marinated Cucumber & Tomato Salad

This turned out to be a great salad alternative to the Greek version that I usually make. I made mine slightly heavy on the cukes, medium on the tomatoes and very light on the onion so that The Diva would eat it. I'm not so sure about the addition of mint to this, I may play around with some cilantro when The Spawn's herb garden grows in. I also used red wine vinegar.

3 medium cucumbers, peeled and cut into 1/4 inch slices [I diced mine]
3 medium tomatoes, cut into wedges
1 medium red onion, thinly sliced
1/2 cup white vinegar (sometimes we use varying kinds of gourmet vinegars for a variety of tastes)
1/4 cup olive oil
1/4 cup sugar
2 tablespoons chopped fresh mint
1-1/2 teaspoon salt
1/4 teaspoon pepper

Whisk together vinegar, olive oil, sugar, mint, salt & pepper in a large bowl. Add cucumber slices, tomato wedges, and onion slices. Toss gently to coat. Cover the vegetable mixture and chill at least 2 hours. Serve with a slotted spoon. Makes 6 to 8 servings.

Recipe courtesy of: Sonya
[click here for printable version]

Greek Pasta Salad

 I have made this several times in smaller batches. I have omitted the chicken broth, substituted Italian Seasoning for basil and oregano, used different flavors of feta and added kalamata olives. One of my new favorites!

1 lb pasta
1/2 cup nonfat chicken broth
2 tablespoons olive oil
2 tablespoons balsamic vinegar or white wine vinegar
3 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
4 ounces feta cheese, crumbled
6-8 ounces spinach, washed, dried and chopped
1 cucumber, peeled and chopped
1/2 small red onion, very thinly sliced
1 dash fresh ground black pepper
1 dash salt (optional)
10 cherry tomatoes, quartered

Cook the pasta until al dente.

In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano.

Drain pasta and place in a large bowl. Add broth mixture, feta, spinach, cucumber, and onions, toss well. Season with pepper and salt. Add the tomatoes and toss gently.

Caesar Salad

1 bag (or 1 large bunch torn) romaine lettuce
sun-dried tomatoes (as desired)
crumbled cooked bacon (as desired)
3/4 cup olive oil
3 tbsp red wine vinegar
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp dry mustard
1 large garlic clove minced
1/2 lemon
pepper
1/2 cup shredded parmesan cheese
croutons

Place lettuce, tomatoes and bacon in a large salad bowl. Combine olive oil, vinegar, worcestershire, salt mustard and garlic in blender until smooth. Pour over lettuce and toss. Squeeze lemon over lettuce, sprinkle with pepper, parmesan cheese and croutons.

Serve immediately.