Greek Summer Holiday In A Bowl
Our local food coop in Brooklyn organizes monthly cooking classes with students from the Natural Gourmet Institute. It’s a fantasy of mine to attend this school one day, but for now I’m happy to attend these monthly classes and learn from the culinary masters. Recently, we were shown how to make this delicious Greek (or Mediterranean inspired) chopped salad and here’s my version of it. It’s so fresh and perfect for picnics and summer gatherings and will be sure to impress your friends.
I love this kind of summer cooking: using the freshest ingredients with the freshest of flavors. The original recipe calls for sour cream but I think it makes it too rich and I love the tangy taste of Greek yogurt here. This salad has beautiful notes of lemon and dill and tastes just like a Greek summer holiday in a bowl. Enjoy!
Summery Greek Chopped Salad
Makes 8 servings
1 tub organic cherry or grape tomatoes, cut in half
1 large long cucumber, diced (you can peel it if you want to)
1 can chickpeas, rinsed
6 oz feta cheese, diced into small pieces or crumbles
1 small bunch of fresh dill, finely chopped or 1 tbsp dried dill
1 cup Greek yogurt
1 lemon, zest and juice
1 large clove of garlic, minced
Sea salt and black pepper
- Mix the Greek yogurt, zest and juice of lemon, dill and garlic together in a small bowl. Set aside for 10 minutes so that the flavors mingle beautifully together. Add sea salt and black pepper to taste.
- Chop cucumbers and tomatoes. Rinse the chickpeas. Chop the feta cheese. Place in a large salad bowl.
- Pour over the yogurt dressing and toss. Let it sit for 10-15 minutes before serving.
I used to be a daily sandwich girl until a few years ago. I still love a good sandwich once in a while but there are so many other healthy options for lunch. This is what I made today. Took 5 minutes. I normally have a batch of cooked brown rice and quinoa in containers in my fridge which are great bases for lunch or quick suppers. Today I mixed quinoa with mint, avocado, kale, lemon juice, tomatoes, sunflower seeds and a splash of olive oil for an easy and nutritious Monday lunch. Open your fridge and play with your ingredients to make something really yummy!
Minty Messy Lunch Bowl (serves 1)
Place all ingredients in a large bowl and eat straight away:
1 cup cooked white or red quinoa
4-5 mint leaves, roughly torn up
1/2 avocado, sliced
6-8 cherry tomatoes, sliced or cut in half
2 tablespoons roasted sunflower seeds
2 leaves of kale, shredded
Juice of half a lemon
1 tablespoon olive oil
Vegetable Frittata in four stages: sautéing the vegetables, covering with eggy mixture, cooking until brown on the top and serving with a spring salad.
We’re celebrating Mother’s Day this weekend in the U.S. and I always think a delicious and healthy brunch is the best way to relax, spend time with your family and celebrate mamas everywhere. I love frittatas and serving them as a brunch dish is perfect: they are filling, nutritious and you can add in all sorts of extra special ingredients for a special occasion. Using seasonal ingredients like asparagus and leeks makes this frittata perfect for springtime too. I like to use lots of different colored vegetables to make the whole frittata look like a big bouquet of flowers! This frittata goes perfectly with my massaged kale salad and a delicious glass of champagne or a mimosa. Happy Mother’s Day!
Note to mamas: please do not make this on Mother’s Day. You should have a lie-in and get someone else to make this for you!
Vegetable Frittata (serves 4 for brunch)
1 red pepper, diced
4 asparagus spears, chopped into small pieces
1/2 bunch broccoli rabe or broccolini
1 red or white onion, diced
1/3 cup chopped scallions
1 medium leek, washed thoroughly and cut into thin slices
Goat’s cheese – about 1/3 cup
6 free range eggs
Salt and black pepper
1-2 teaspoons herbes de provence
In a large skillet, heat 1-2 tablespoons olive oil.
- Add all the chopped vegetables and sauté, stirring occasionally until they are soft. Season with salt and pepper.
- In a bowl, whisk the eggs and season with salt and pepper. Pour the egg mixture over the vegetables. Cook for 3-4 minutes until bubbles appear. Add small pieces of the goat’s cheese to the top of the frittata.
- Meanwhile, heat up your broiler or grill in your oven.
- Transfer frittata to a broiler and broil for 7-10 minutes until the top of the frittata is golden brown. Remove from oven and slice into quarters.
This frittata is part of my clean eating and detox program. If you are looking to lose weight, feel healthy and lighter for spring and summer, contact me today to sign up for the next detox group!