Wednesday, September 16, 2009
Mediterranean Chopped Salad - No Croutons Required
We have an overwhelming amount of produce in the fridge right now (oh, the joys of a new Costco membership), and since I'm really trying to eliminate food waste, I thought I'd put together a lot of the produce that's left to make a salad we can munch on while studying (which really, I need to get to soon). This is, as an aside, awesome with leftover pizza. It worked out well that I had this going on at the same time as the No Croutons Required challenge was specifically for a Mediterranean soup or salad. So, here's my submission. Hope you enjoy!
2 English cucumbers, sliced into half moons
1 pint yellow cherry tomatoes, cut in half (you can use red if you like)
3/4 cup celery, sliced paper thin
1/4 large red onion, sliced paper thin
1 1/5 cup snap peas, cut into 1" pieces
1/4 - 1/2 pound feta, crumbled (I had 1/4 lb, but I wish I'd had a half)
1 cup kalamata olives, which you can pit if you feel like it (I didn't)
juice of 2 limes
1/4 cup red wine vinegar
1 teaspoon each: pomegranate molasses, honey, oregano
salt and pepper to taste
1/4 - 1/2 cup good quality olive oil (I just drizzled until it was how I wanted it)
Fold together vegetables, feta and olives. Whisk together lime juice, vinegar, pomegranate molasses, honey, oregano, salt and pepper. Slowly drizzle in olive oil while whisking until it reaches the desired consistency. Fold into the salad. Chill before serving. Makes.. a lot.