In your effort to learn your children to eat more fresh vegetables, why not preparing an easy, quick and smart recipe for them.
Take advantage of the simplest ingredients like tomato, cheese, cucumber and olives that come right out of the original Greek salad recipe. Only this time don’t serve them all together in a bowl.
Prepare the loveliest appetizers like in the photo. Just make sure you prepare a lot of them because they tend to be eaten rapidly…
Good luck to you all, fellow cooks.
The Greek country (or rustic) salad (Choriatiki in Greek) is worldwide known as simply “Greek salad”. It is considered a summer salad and basically it is made of tomato, cucumber, onion, black olives, Extra Virgin Olive Oil, salt and dried oregano. Optionally, it is enriched with Greek “feta” cheese, green pepper and even sometimes and in some places with vinegar and capers.
However, you can find other variations of the Greek salad but it is always served in a soup plate which is large enough to keep a large amount of olive oil together with the tomato liquid (the salt tends to extract all the liquids out of the vegetables, that is why it is better to be added when served. That is also the reason why yesterday’s salad is always richer in flavor and liquids, perfect for a bread dip.) It is a perfect kids recipe as it combines freshness with all the benefits from fresh vegetables and virgin olive oil.
The Greek salad goes well with everything…
And in Greece you can find it everywhere…
Although much of these ingredients come from Greece, this salad, like most of the salads with pasta, comes from the US. It’s an easy, healthy and quick recipe.
Italians prefer their pasta hot but Americans voted for the cold pasta salads from the first day it made its debut in the beginning of 19th century. This salad is perfect for children because it is full of color, something that kids love, it is very easy and quick to be prepared and last but not least, you can prepare this or a similar salad by putting together any ingredient you find in your refrigerator after a party or a rainy day.
INGREDIENTS:
500 gr of pasta penne or swirls or any other short kind
½ cup of sun-dried tomatoes, dive them into warm water for 5 min.
200 gr of Greek “Chaloumi” cheese grilled and chopped
4 sweet red peppers from the jar,into small pieces and 1 cup of fresh parsley,chopped
FOR THE DRESSING:
2 garlic cloves 
1 tbsp of mustard
2 tbsp of Balsamic vinegar
1 tbsp of water
½ cup of Extra Virgin Olive Oil (EVOO)
Salt and pepper
* The ingredients I chose are the ones I like but you can prepare this recipe with less or more ingredients according to your taste, wallet, time and…findings in your refrigerator.
HOW TO:
Before you start your salad, you must grill the “Chaloumi” cheese for 5-10 minutes. Turn off and leave aside.
Boil the pasta according to the instructions on the packet (we want them al dente). Drain well and leave aside.
To prepare the dressing you must put the garlic, the mustard, the vinegar, the water and the olive oil in the multi blender and blend them until they become a thick paste.
Put the pasta into a large salad bowl and pour over the dressing. On top, pour the red peppers, the “Chaloumi” cheese, the parsley, salt and pepper and blend well. Cover the salad and put it in the refrigerator for at least one hour.
Serve and watch everyone smile.
QUICK SALAD
Rachael Ray suggests this two-steps salad. A budget meal, made only of fresh ingredients that usually are in the refrigerator. Even if the vegetables are 7 days old, don’t throw them away.
To the original Rachael’s recipe I’m adding just a personal touch to make this salad even more interesting. Enjoy!
INGREDIENTS:
For 4 persons
1 zucchini, diced
1 yellow squash, diced
1/2 pint yellow cherry tomatoes
1/2 pint red cherry tomatoes
1/4 small red onion, grated
FOR THE VINAIGRETTE SAUCE:
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil (EVOO)
Salt and freshly ground black pepper
HOW TO:
In a medium size bowl, toss together the zucchini, squash and tomatoes.
In a small bowl, combine the Dijon mustard, balsamic vinegar and the onion.
Whisk the EVOO into the mustard mixture until combined. Season with salt and pepper and pour over the vegetables.
MY PERSONAL TOUCH:
Grill all the vegetables (like you do with a chicken)
In the vinaigrette sauce: Add 1 tsp of honey
Sprinkle with Greek “Anthotyro” or other white, soft cheese
Since these days I ‘m focusing on Deli, Avgotaraho recipes, I found a recipe for an easy, quick and above all healthy salad dressing.
I haven’t tried it yet but I love all its ingredients, so I know it will taste super. If anyone tries it before me, please let me know what you think.
INGREDIENTS:
½ a cup of lemon juice 
1 tsp of lemon zest
1 tsp of orange zest
2 spoonfuls of orange juice 1 ½ cup of olive oil
1 spoonful of bottarga powder 
1 spoonful of chopped parsley
1 tsp of chopped fennel
PREPARATION:
Put all the ingredients together in a glass jar with firm lid. Stir until you will have a smooth sauce.
You can use this vinaigrette as a salad dressing, with steamed or grilled fish,
on boiled or baked vegetables, or as a topping on fish soup, lentil soup etc.
This is an easy recipe for a healthy and quick salad dressing.
I always love it when the simplest ingredients, when combined, bring out magic!
Enjoy !!!
Ingredients
1 cup vegetable oil
1/3 cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced
Freshly ground pepper (optional)
Directions
In a glass jar, combine all the ingredients together.
Cover the jar and shake hard until blended.
When you pour the mix on your salad, take a good sniff. The contrast between garlic and honey is fantastic. I hope you like it.
* Tip: For vinaigrette, the vinegar-oil analogy is 1 to 3
This is an easy, quick and healthy recipe.
Of all the vinaigrette types, this spicy dressing is my husband’s favorite.
He enjoys it on top of fresh spinach & rocket (arugula) leaves.
Ingredients
1/2 cup white vinegar
1 tablespoon honey
1 tablespoon mustard 
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1 cup vegetable oil
4 drops hot Tabasco sauce
Directions
In a bowl, whisk together all the ingredients until thoroughly combined. Chill and serve.
I admit that it’s a bit hot for my taste but perfect for my husband. What can I say?
An easy, healthy and quick recipe!
This is a recipe I invented by mixing together several
of my favorite “vinaigrette” ingredients.
Take a look.
Ingredients
3/4 cup extra virgin olive oil (EVOO)
3/4 cup balsamic vinegar 
1 clove garlic, crushed
1/2 teaspoon dried oregano
1-2 teaspoons mustard (according to taste)
1 pinch salt
1 pinch freshly ground black pepper
Directions
Combine all the ingredients in a glass jar with a tight-fitting lid. 
Shake well before serving.
The rest you may store in your refrigerator. Taste it on all kinds of green salads. Enjoy!
This is an easy, healthy, delicious salad dressing.
Usually, I use it on a lettuce, arugula(roka)
with goat cheese (or feta cheese with yoghurt) and nuts .
Yummy!
Ingredients
1 ripe pear peeled, cored, chopped
1/2 cup white wine
1 clove garlic, chopped
2 teaspoons mustard
1/4 cup white balsamic vinegar
1 teaspoon ground black pepper
1/4 teaspoon sea salt (or usual, table salt)
1/2 cup Extra Virgin Olive Oil (EVOO)
Directions
Blend the pear, white wine, garlic, mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined.
Drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend.
Blend a few seconds longer until the salad dressing is thick and creamy.
Wasn’t it quick and easy? Enjoy !
This is an easy, healthy, quick salad dressing recipe. Enjoy!
Ingredients
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
Directions
In a jar with a tight-fitting lid (from mayonnaise or honey),
combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.
That’s it. Quick, wasn’t it?
FRUITandCAKE 