Italian Chopped Salad

I found this recipe here

 

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2 large heads cos lettuce

1/2 medium red onion, peeled and then sliced into very thin rings

1/2 cup sliced baby capsicum rings

1/2 cup sliced black olives

250g provolone (or edam, mozzarella) sliced thinnly and then cut into ribbons

250g Italiam salami, sliced thinly and then cut into ribbons

1 punnet cherry or grape tomatoes, sliced in half

freshly ground black pepper

salt, if needed

Italian Vinaigrette

Do This -

1. Cut lettuce vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into ribbons. Discard the root end.
2. To assemble in a large bowl gently fold together red onion, capsicum, black olives, cheese, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
3. Add lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add salt and/or more of the vinaigrette if desired. Sprinkle freshly ground black pepper over the top and serve immediately.

Italian Vinaigrette

2 teaspoons fresh lemon juice

1 tablespoon red wine-vinegar

2 teaspoons dried oregano, plus extra for sprinkling 

1 garlic clove peeled and finely chopped (about 1 teaspoon)

1/4 cup vegetable oil

1/4 cup extra-virgin olive oil

3/4 teaspoon salt

Freshly cracked black pepper, to taste 

To make the vinaigrette: Add all ingredients a jar, shake vigorously to combine, add salt and cracked black pepper to taste. 

To prepare in advance:

Up to a day or two ahead of time, prepare Italian Vinaigrette and store in the refrigerator.

Up to a few hours ahead of time, prep all Italian Chopped Salad ingredients. Store lettuce and sliced tomatoes in their own separate covered containers in the refrigerator. Store red onion, pepperoncini, black olives, provolone, and salami together in a covered container in the refrigerator.

When ready to serve, assemble salad as directed in the Instructions above.

My Greek Style Salad

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iceberg lettuce
red onion
cherry tomatoes
Lebanese cucumber
sun dried tomatoes
whole olives
feta
dried oregano
dried thyme
salt & pepper


Do This -

1. Slice and chop the lettuce, tomatoes, onion, cucumber & sundried tomatoes and place in a salad bowl.
2. Squash the olives to remove the pips and then tear them into the bowl.
3. Add crumbled feta, dried herbs and salt & pepper.
4. Pour a little of the sun dried tomato oil from the jar, and a little olive juice from the jar to make the dressing.
5. Toss well and serve.

Greek Salad with Watermelon

This delicious salad is perfect for our hot summers!

Serves 4

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• 1/4 small seedless watermelon
• 1/2 red onion, thinly sliced
• 1/2 cup pitted kalamata olives, sliced
• 2 tbs chopped flat-leaf parsley*
• 6 tbs (120ml) olive oil
• 2 tbs lemon juice
• 400g crumbled feta cheese

Do This -

1. Cut the watermelon flesh into cubes and place in a bowl with the red onion, olives, feta and parsley. 
2. Place the olive oil and lemon juice in a separate bowl, season with salt and pepper, then whisk lightly to combine.
3. Drizzle with dressing just before serving.

* I used basil because I didn't have parsley

Modified recipe from Taste.com.au

Couscous Salad

I think this is my favourite salad ever.

So quick.

So easy.

So YUM!!

Serves 2 - 4

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• 1 cup couscous
• 1 cup chicken stock
• 2 tablespoons olive oil
• 1/2 Lebanese cucumber, seeds removed, diced
• 1/4 red onion, finely sliced
• 2 tablespoons semi sun dried tomatoes
• 2 tablespoons sliced black olives
• 1 tablespoon capers
• 4 anchovies chopped finely
• 2 tbs lemon juice
• fresh parsley

Do This -

1. Place the couscous in a large bowl. Place the stock in a saucepan, bring to just boiling point, then pour over the couscous. Cover and set aside for 10 minutes.
2. Fluff couscous with a fork and season with salt and pepper. When couscous is cold, stir in the cucumber, onion, tomatoes, olives, capers and anchovies.
3. In a separate small bowl, combine the olive oil and lemon juice, add to the couscous and stir until well combined. Top with chopped parsley.