When a crate of cherries landed on our doorstep I knew two things, 1) I needed a cherry pitter and 2) I had to make Cherry Clafoutis. This recipe came drifting into my memory from a time long ago when I was visiting my aunt. A classic French dessert passed down from my grandmother, Cherry Clafoutis is surprisingly easy and can be made with any fresh berries or stone fruit in season.
Each forkful brings you a creamy vanilla custard filling interlaced with the caramel flavours of roasted cherries. Cherries are a delicious superfood packed with antioxidants, vitamin C and even melatonin for a restful nights sleep. No excuse to skip on dessert!
You can pit your cherries with a stainless steel straw (just carefully push it through the cherry centre to push out the pit), or else if you have a ton like we did I recommend something like the OXO good grips cherry pitter, and an apron!
Let’s get to it!
Cherry Clafoutis
A classic french dessert that’s simple to make and sure to impress your family and guests. Enjoy the creamy custard base that shows off summer’s abundance of berries or stone fruit.
- 1/2 cup flour
- 1/4 cup sugar
- pinch of salt
- 1 cup & 2 tablespoons of milk
- 3 medium eggs
- 1 teaspoon of vanilla
- 2 cups of pitted cherries
- 7.5 inch baking dish
- oil or butter to grease your dish
- Preheat your oven to 350 degrees Fahrenheit, or 180 Celsius.
- In a large bowl combine the flour, sugar and salt.
- Add the three eggs and 1/4 cup of the milk. Whisk the eggs and milk together, gradually incorporating the flour.
- Add the remaining milk and vanilla and whisk together.
- Grease your baking dish, and add your cherries to the dish.
- Pour the batter over the cherries and bake for 45 minutes to 1 hour until the centre is set and the edges are puffed up and golden.
- Allow to cool for 15 minutes before serving.
We hope you enjoy these flavours of France and fill your kitchen with the delicious aroma of Cherry Clafoutis this summer.
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Lagos Portugal is a European traveler’s ultimate beach paradise. When I first arrived into Lagos as a backpacker in my early twenties I was taken aback by its beauty. Set against a dramatic backstop of sandstone cliffs, mystical grottos, white sand beaches and turquoise waters, this laid-back fishing town is the perfect place to relax outside of the typical European hustle and bustle. When I returned nearly ten years later, I could confidently conclude that Lagos is a true gem.
While Lagos has long been both a backpacker’s beach-party stop and a favourite family-friendly hidden gem for sun seeking UK holiday makers, it remains a relative European beach side secret for those in the know. Though most who happen upon the gorgeous Portuguese Algarve focus their time in either Faro or Albufeira, you will be well rewarded to head a little further west to enjoy the stunning beaches, friendly locals, and reasonable prices offered in sunny Lagos.
The cobbled and walled city centre is car-free and rife with small shops and cafes. With not a single chain restaurant in the pedestrian town centre, Lagos treats you to the locals’ hospitality all the way. Town squares with late night summer dances, sunny sangria patios, and phenomenal beaches are all yours to explore. Here is your vegetarian guide to Lagos…
GETTING THERE
Easily accessed by either a rental car or charter coach from Lisbon or Faro, our favourite way to arrive in Lagos is by train from Lisbon, via Tunes. The 4.5 hr trip winds through the lush Portuguese hillsides along routes inaccessible by road.
VEGETARIAN FOOD & DRINKS
Walk the cobbled streets of Lagos at dusk and you may start to question if you’ll ever find something to eat besides Peri Peri chicken or fish of the day. Yes, you may need to expand your horizons past ‘traditional’ Portuguese food to find something vegan or vegetarian in this town, but there are still plenty of delicious places to eat, drink, and soak up the magic of Lagos. Here are some of our favorite vegan and vegetarian friendly restaurants, bars, and cafes in town.
Don’t forget to check out the map at the end of the post to help plan your trip and find out what’s located near your hotel.
- Nah Nah Bah | Come for the decadent “World’s-Best” Nah Nah Bah Burgers, stay for the great reggae vibes. Ask to swap any of the burgers with a house-made vegan patty. A chill-out atmosphere with strong cocktails & great company. The place to watch the Portuguese national football matches. (pictured below)
- Mama’s Table | You’ll need to be enjoying the world famous atmosphere of the Rising Cock Hostel or its Guest House to get a seat at Mama’s Table for breakfast, but for those do you’ll be treated to handmade crepes and Tika Tika Tea, made with love by Mama herself. Luckily for those who aren’t, we’ve got the recipes straight from Mama… though I doubt you have a lemon tree in your backyard!
- Beats & Burritos | Mexican food made with fresh ingredients. Easy to customize vegetarian or vegan with a build-your-own menu.
- The Green Room | Casual Mexican joint with fun indoor/outdoor atmosphere. Good cocktails & hot sauces. No credit cards.
- Maharaja Tasty Indian | Very tasty Indian food with great outdoor seating along the cobblestoned streets. (pictured below)
- Restaurant Kohinoor | Another delicious Indian restaurant! Always a great vegetarian option.
- Croissanteria 29 | A must stop for a quick breakfast or lunch, this tiny cafe serves unforgettable croissant sandwiches straight out of the oven.
- Mimar Snack & Wine Bar | This casual hang-out serves homemade meals, pastries, wines & tapas.
- Meu Limao | A good place for happy hour drinks and sangrias, with a solid selection of vegan and vegetarian tapas. Sidewalk seating next to the St. Anthony Church makes for great people watching. (pictured below)
- Bora Cafe | Try this tiny indoor/outdoor cafe for healthy breakfasts, lunches and juices. Gluten-free, vegan and vegetarian options available.
- Cafe do Mar | Although not the best option for vegetarian food, this place simply can’t be beat for it’s fantastic oceanside view while enjoying a cocktail. Stop in for a cold drink on the way up from Praia Dos Estudantes.
Meu Limao
Maharaja Tasty Indian
Nah Nah Bah
BEST BEACHES IN LAGOS
This is the reason you came to Lagos! These beaches are some of the most stunning in the world. Start near town at Praia dos Estudantes, and from there walk along the cliffs hitting one beach after another and taking in the beautiful views. The natural beauty of the Algarve Coast is one of a kind.
- Praia dos Estudantes | One of the best beaches, this small sandy beach is located right near town. It’s quick and easy to get to, but not too overcrowded. When you need to cool down, stop at nearby Cafe do Mar for a drink with a gorgeous view.
- Praia do Pinhão | A dramatic beach set against towering cliffs. Very photogenic spot. You can swim and walk through the caves from Praia dos Estudantes.
- Praia Dona Ana | Voted “best beach in the world” by Conde Nast Traveller Magazine. As you can imagine, Dona Ana gets very busy on the weekend.
- Praia de Camilo | A small and beautiful beach that gets busy in the afternoon, this was one of our favorites. During low tide you can explore the nearby caves and formations. Be prepared to climb a lot of steps, but it’s worth it!
- Praia de Pinheiros | A little harder to get to, this small, secluded beach is sheltered from the wind and has calm open waters.
- Ponta da Piedade | This is a popular place south of Lagos for people to gather on the cliff and watch the sunsets. It’s about a half an hour walk from Lagos or you can take a boat trip and get up close to the cliffs formations. Look for the tunnel to joining beaches.
Praia dos Estudantes
View of Praia do Pinhão
EXCURSIONS
One of the best ways to see the Algarve Coast is by boat. You could rent a ski boat, go kayaking, or even take sailing lessons for the day. Here are our top picks for boat activities in Lagos.
- Algarve Boat Rentals | Rent a ski boat or charter a sail boat. Go in the morning when there are less people and be sure to bring your boating license.
- rusailing | Get out on the ocean by take sailing lessons for the day.
- Days of Adventure | Take a boat trip to see dolphins in the wild or a kayak tour of the grottos. #1 on Trip Advisor.
- Algarve Freedom Kayaks | Go on a kayak tour to see the caves and visit a secluded beach where you can swim and snorkel.
THE MAP
Click on the arrow on the top left corner to hide/unhide the list of locations on the map.
We hope you get a chance to visit this gem on the coast of Portugal for a truly relaxing holiday!
PORTUGAL CITY GUIDES
If you are planning a trip around Portugal, check out the rest of Sails & Spices Portugal City Guides:
- Sipping Ginja in Obidos
- Lisbon City Guide
- A Wine Lover’s Dream in Douro Valley
- Pena Palace in Sintra
- Pastries and Parapetes in Belem
- A Romantic Weekend in Porto
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This recipe was created for Sails & Spices by Chef Ryan Manning of The Ritz-Carlton Culinary Center in Cancun.
Mexican Spicy Vegan Ceviche
Aguachile Sauce
- 1 cup cucumber (diced)
- 1 cup lime juice (8-10 limes)
- 1 piece serrano chile (chopped very fine*)
- 3 tbsp Cilantro (chopped)
- 1/4 cup onion (chopped)
- Kosher salt and black pepper to taste
- <br />
Fruits & Vegetables
- 1/2 cup Jicama (diced)
- 1/2 cup cucumber (diced)
- 1/2 cup avocado (diced)
- 1/2 cup mango diced
- 1/2 cup cherry tomatoes (split in half)
- 1 orange (segmented and split in half)
- <br />
To serve
- Tortilla chips
- Cilantro
- Pickled onions
- Blend all listed ‘sauce’ ingredients together to make the aquachile.
- Pour the sauce over the vegetables and fruit and allow to chill for at least 10 minutes to infuse the flavor.
- Serve with the freshest tortilla chips and pickled onion.
*it is advised to wear gloves when chopping chili and wash hands well afterwards.
Provecho! Enjoy your meal!
Read about the authentic Mexican flavors that await you with the Chef’s Experiences at The Ritz-Carlton Culinary Center. For a great discussion on cooking authentic Mexican cuisines check out: Meet The Chef: Ryan Manning
#RCMemories #RCCancun #RitzCancun
When many consider a plant-based diet, the fear of missing out on favorite foods can be a non-starter. No more! This amazing vegan BLT raises the bar and proves that whole foods are indeed absolute stunners, satisfying the even most entrenched cravings.
The smokey-salty flavors that drive omnivores crazy for bacon are really simple to create. Tempeh is a true chameleon, and within 10-minutes will take on an incredible flavor.
The only ingredient you’ll need to seek out is a small bottle of liquid smoke. Worry not, it keeps forever and has a host of sneaky uses in veggie BBQ techniques. Here, it takes simple tempeh and turns it into a delicious maple-smoked veggie bacon in minutes.
Fresh tomatoes, crispy lettuce, and toasted slices of artisan bread round out this classic and satisfying sandwich that will leave you craving it again and again.
BLT lovers, rejoice!
Best Vegan BLT
The vegan BLT you have been waiting for. Also known as a TLT. Add a little avocado, and you’re on your way to a magnificent TTLA.
Vegan Tempeh Bacon
- 1 package tempeh (8 oz or 227 g)
- 2 tsp liquid smoke
- 4 tbsp. tamari or soy sauce
- 2 tsp maple syrup
- 1/4 tsp paprika
- 1/8 tsp cumin
- 1 tsp oil for frying
Toast
- 4 slices artisanal bread
BLT Fillings
- Just mayo (vegan)
- handful of lettuce leaves
- 1 ripe heirloom tomato (sliced)
- 1/2 of a ripe avocado (sliced (optional))
- salt
Vegan Tempeh Bacon
- Slice the block of tempeh into 4 1/2 inch thick slabs.
- Marinate the tempeh in liquid smoke, tamari, maple syrup and spice mix for 10 minutes, turning pieces halfway through for an even marinade.
- Heat frying pan over medium-high heat. Add oil and fry tempeh slabs until browned on both sides about 7 minutes each.
Toast
- Use your oven broiler or toast your bread until lightly toasted
BLT Fillings
- Spread Just mayo (vegan) onto the toast
- Assemble tempeh bacon, lettuce, tomato and the (optional) avocado, onto toast
- Slice in half
- Enjoy!
Leftover tempeh bacon will last 5 days and can be used for more sandwiches or as part of a lunch bowl with grains and roasted veggies.
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The combination of garlic & parsley in this pesto brings to mind French cooking and delicious dishes like beurre à la Bourguignonne. Ooh la la.
However unlike parsley butter or beurre à la Bourguignonne, this sauce is based on a traditional Genoa pesto, and the richness in the dish comes from pine nuts, olive oil and a shaving of parmesan (optional). A handful of basil balances the flavors nicely.
Traditionally pesto is made with a mortar and pestle, and while undoubtedly this is the best option for flavor, we see no harm in cheating and using the food processor or hand blender for this one. You’re still making your own homemade pesto after all!
Parsley give the pesto a bright fresh taste, and it’s also a nutritional powerhouse. Filled with vitamin K and vitamin C, parsley is good for digestion, detoxifying, reducing inflammation, and so much more.
Cooking Tip: did you know you can use chopped parsley as a garnish instead of lemon juice to balance out a dish?
This pesto is easy to whip up and it goes with just about everything. Try it with: garlic bread, sandwiches, grilled cheese, burgers, pizzas, pastas, roast veggies, in soup, and stirred through mashed potatoes.
Next time you see a big batch of basil and parsley at the store, farmers market, or growing in your garden, don’t think twice about making this easy parsley and basil pesto!
Parsley & Basil Pesto Sauce
Fresh parsley & garlic pair together perfectly in this pesto, alongside traditional pine nuts, basil and olive oil. A quick and easy pesto that adds a delicious flavor to many savory dishes.
- 1/4 cup pine nuts
- 1-2 garlic cloves
- 1/4 tsp rock salt or sea salt
- 1 cup fresh basil leaves
- 1 cup fresh parsley with stems
- 1/4 cup olive oil
- 3 tbsp or more grated parmesan cheese*
- In a food processor or using a hand mixer, blend pine nuts and garlic together until they are the consistency of course sand.
- Wash, dry, and roughly chop the basil and parsley, and add to the food processor.
- Blend until you have a coarse paste with some texture.
- Stir through the olive oil into the sauce.
- Add the grated parmesan and combine.
- Serve with garlic bread, sandwiches, burgers, pizzas, pastas, roast veggies, in soup, or stirred through mashed potatoes.
- Keeps 5 days in the fridge, sealed or covered with a light layer of olive oil, and freezes well in an ice cube tray.
*Leave out the parmesan to make this vegan, be sure to check if it is gluten free if necessary, or that it does not have rennet to make it vegetarian.
Have fun in the kitchen! You can try different combinations like mint, arugula, pistachios, walnuts or sunflower seeds. Or add some lemon juice to taste. Some pestos even incorporate vegetables like avocado, peas, or broccoli. Do you have any favorite pesto combinations to share with us? We’d love to hear your recommendations in the comments.
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If you are anything like us, it feels like summer has truly arrived once fresh peaches are in season. Traditionally relegated to pies, compotes, desserts, or even a pizza, this risotto redefines the juicy Georgia peach as a must-use ingredient for a savory summer dish.
Combined with a couple squeaky cheese curds and a crunchy pecan chili topping this risotto is just delicious. Trust us on this one; we think your taste buds will agree.
In our view, a risotto made entirely with traditional white Arborio rice, selected for its high starch and short-grain creaminess, misses the nutrition available from whole grains. On a quest to eat healthier and more nutritious meals, this dish had been knocked down on our dinner rotation somewhat. Not willing to settle for that fate, we’ve been testing our alternatives.
An exclusively whole grain risotto (one using only short brown rice, wheat berries, barley, etc.) can be quite earthy. We find this 50/50 blend keeps traditional risotto creaminess while boosting its nutritional benefit. Consider it the best of both worlds, and a compromise for the whole grain experimenter.
If you are just starting out cooking with whole grains, it might be helpful to know that a spelt berry is the entire wheat kernel, and a variety of wheat berry. Either could be used in this recipe.
Spelt Berries and Arborio Rice
Cheese curds, if you’ve never come across them, are the youngest form of cheese and most often a precursor to cheddar. In small bite-sized bits, they have a slightly rubbery texture that squeak when eaten cold. Once stirred into the risotto however, you’ll find a slightly chewy and delightfully stringy bite. Typically from Wisconsin or Canada, they are available at many specialty grocers, though if you have trouble tracking them down use a flavorful Parmigiano-Reggiano instead.
Last, though certainly not least, everyone knows that peaches and pecans are perfectly paired 
Thanks to Denis Cotter’s For the Love of Food, we’ve become big fans of a crumb topping on risottos and the great variety of texture they bring. The slightly spicy and crisp pecan crumb reunites the Georgia peaches with their perfect companion, and rounds the dish out for a delightful summer meal.
Pecan Chilli Crumb
Enjoy with a simple side salad, and a glass of Chardonnay or Sauvignon Blanc.
Peach & Spelt Berry Risotto with a Pecan Chilli Crumb
Sweet Georgia peaches and a toasty pecan crumb accentuate this creamy risotto packed with the whole grain nutrition of spelt berries. Wheat berries can also be substituted for spelt berries.
Risotto
- 3/4 cups spelt berries
- 6 cups of low-sodium vegetable stock
- 1 onion
- 3 cloves of crushed garlic
- 3/4 cups arborio rice
- 1/2 cup white wine
- 1 teaspoon of thyme
- 1 tablespoon olive oil
- 2 fresh peaches
- 1 cup of fresh cheese curds
Crumb topping
- 2-3 small slices (approx 40 grams of bread (day old or frozen))
- 4 tablespoons pecans (chopped coarsely)
- 2 tablespoons parsley (chopped finely)
- 2 teaspoons of dried red chili flakes
Risotto
- Boil the spelt berries in plenty of water for 20 minutes, until semi-tender.
- Warm stock in a second pot, keep on low heat.
- In a large stockpot on medium heat, sauté the diced onion and garlic in olive oil, about 5 minutes
- Add the arborio rice, and stir until slightly toasty, about 3-4 minutes.
- Add the spelt berries, white wine, and thyme.
- Stir risotto mixture over low-medium/medium heat until warmed and most liquid is absorbed. Add 1/3 cup of stock and stir until absorbed. Continue to add stock 1/2 cup at a time, stirring regularly, keeping the temperature at a very soft simmer. While the risotto cooks, prepare the crumb topping.
- When approximately 1 cup of stock remains, check the tenderness of the risotto to your taste and continue adding stock as desired.
- Slice the peaches into bite sized pieces.
Crumb Topping
- Toast your bread on low until it is dried out and crisp on each side.
- Chop the bread, along with the pecans and parsley, into rough crumbs.
- In a pan heat up 1 tbsp olive oil and add bread crumbs, pecans and parsley, string frequently until toasted and fragrant. Set aside.
Plating
- Immediately before serving, stir the peach slices and cheese curds into the risotto pot.
- Dish into a bowl, and top with a generous sprinkling of crumb
- Serve with a simple green side salad, and glass of Chardonnay or Sauvignon Blanc
Please, let us know what you think!
A well prepared Pasta al Pomodoro, Italian for pasta with tomato sauce, is a timeless and delightfully light dish. Ranking as one the best vegan dishes for beginners, lip-smacking success lies in the absolute simplicity and freshness of the ingredients. Only a little technique and an eye for a ripe juicy tomato is required, and thanks to the whole-grain quinoa pasta it’s delicious, healthy, and gluten free.
This is our go-to recipe for a mid-week meal when we’re short on time and have a handful of farmer’s market tomatoes reaching their peak ripeness.
Heirloom Tomato Pasta al Pomodoro
- 1 small red or yellow onion
- 2 teaspoons olive oil (divided)
- 3 large heirloom or vine ripened tomatoes (or sub one pint grape or cherry tomatoes)
- pinch each of salt and pepper
- 3 garlic cloves (crushed)
- 1 tsp dried chili flakes (or to taste)
- 2 tablespoons fresh basils leaves (approx. 10 leaves)
- olive oil
- 8 oz 225g Quinoa Spaghetti (It's whole grain & gluten free!)
- In a large pot, bring 8 cups (2L) water and pinch of salt to a boil.
- Dice the onion and sauté in a large on low to medium heat with a small amount of olive oil until soft and starting to go golden, approx. 7 minutes. A cast iron pan works great for this.
- With a sharp knife, dice the tomatoes into cubes and add to the onions
- Add the crushed garlic, dried chili flakes, and a pinch of salt and pepper
- Cook for 5 minutes on medium heat
- Crush the tomatoes with a potato masher, leaving some chunks.
- Cook the pasta based on the recommended cooking time.
- Simmer the sauce until the liquid has reduced by two thirds and the sauce is thickening, approx. 10 minutes.
- Tear up the basil leaves and stir through
- Drain the pasta and toss with remaining 1 tablespoon of olive oil.
- To serve either mix the pasta and sauce, or serve the pasta with the sauce on top (chefs choice)
- Serve with garlic bread and a simple side salad
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This salad is spicy, tangy and creamy, just like a great buffalo caesar salad should be. When we want something quick, delicious and healthy to eat on a Monday night, on the weekend before we go to the gym, or when we’ve just got back from traveling, this is the salad I make up.
Tempeh is a chameleon and absorbs the flavor of the buffalo sauce (Frank’s Red Hot Sauce is essential for this), while the Homemade Spiced Garlic Croutons on top make this extra delicious. Our vegan caesar dressing is super quick to whip up and will please even the most traditional caesar salad lover.
Buffalo Tempeh Caesar Salad
A delicious and healthy vegan Buffalo Tempeh Caesar Salad recipe that comes together super quick for a satisfying meal.
Buffalo Tempeh
- 1/2 package of organic Tempeh
- 3-5 tablespoons Franks Red Hot Sauce
Salad
- 1 Head of lettuce
- 1/3 cucumber
- hemp seeds
Spiced Garlic Croutons
- 2 cups worth of artisan bread odds & ends
- 2 tablespoons of organic extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp steak spice OR 1 tsp blend of onion powder (paprika, chili powder, black pepper, sea salt)
Ceaser Dressing
- 1 teaspoon dijon mustard
- 2 teaspoon red wine vinegar
- 2 teaspoon lemon juice
- 1.5 tablespoon vegan Just Mayo
- salt and pepper to taste
- 2 tablespoon cold pressed extra virgin olive oil
- 1-2 teaspoon water (as needed)
Buffalo Tempeh
- Cut the tempeh into 1/4 inch strips, and pan fry with a little bit of olive oil on medium heat. A cast iron pan works great to get nicely browned pieces.
- Turn each piece with a fork so they get browned evenly, approximately 5 minutes on each side.
- Add Buffalo Sauce to each side and cook 3 minutes more on each side. Remove from heat.
Salad
- Wash and dry 1 head of lettuce, tear up into bite size pieces into a large bowl.
- Cut cucumber in half lengthwise and then into 1/4 inch slices.
Croutons
- Roughly cube the bread ends and place in a large mixing bowl
- Drizzle in the olive oil and spice blend
- Mix by hand to evenly coat the bread cubes
- Arrange in a single layer on a cookie sheet
- Under a watchful eye, place in the oven on broil with the door slightly ajar, stirring frequently until golden brown on most sides
Ceaser Dressing
- In a small bowl or glass, use a fork to mix together the dijon mustard, red wine vinegar, lemon juice, mayo, and salt and pepper. The mustard will help the dressing emulsify.
- Add the olive oil 1 tablespoon at a time, combining ingredients before adding the next tablespoon.
- Add 1-2 teaspoons of water as necessary if the consistency is too thick.
- Dress the salad at the last minute.
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Tzatziki is a refreshing Greek cucumber yogurt dip. It’s a great summer side dish that adds protein and a fresh cool flavour to any meal. It pairs perfectly as part of a full Greek Feast with Super Greens Spanakopita, Greek Lemon Potatoes, and Greek Salad, or can be enjoyed alongside falafels, zucchini fritters, in wraps, burgers, or as a sandwich spread.
Cucumber boasts several health benefits thanks to its B-vitamins, vitamin-K, and actually has cooling properties to help beat the summer heat!
This dip lasts well for a few days when sealed in the fridge.
Tzatziki
Tzatziki is a refreshing Greek cucumber dip or sauce. This is delicious with pita, lemon potatoes, falafels, burgers, carrot sticks etc.
- 1 cucumber
- 1 cup 0% fat Greek yogurt
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- Pinch of salt
- 1 tsp. olive oil
- Grate the cucumber and place in the center of a cheese cloth, clean dish towel, or 2 paper towels doubled over. If you’re preparing other dishes, you can lightly salt the cucumber and leave it for some time while water extracts
- When you’re ready, gently squeeze the cucumber to remove most of the liquid.
- In a bowl, mix the cucumber, yogurt, dill, garlic powder, lemon juice, and pinch of salt.
- Taste and season as needed
- Chill in the fridge to let the flavors mix & mingle.
- Drizzle with 1 tsp. of olive oil and serve.
When in season, organic heirloom tomatoes are an absolute delight in the kitchen. Seek them out, and even the most simple greek salad will be a highlight of your table. For this recipe, any organic variety will do, but freshest is bestest!
While feta is a classic ingredient, pitted olives will give the same saltiness and can be used exclusively for a great vegan twist.
Simple Greek Salad
Classic flavors of a Greek Salad with salty olives and feta cheese. Fresh organic heirloom produce will elevate this dish from everyday to exemplary.
Greek Salad
- 1/8 small red onion (optional)
- 4 vine ripened organic tomatoes
- 1 green pepper
- 1 cucumber
- 1 handful of pitted Kalamata olives (optional)
- ¼ block of organic Feta cheese (optional – leave it out to make this vegan!)
Dressing
- 1/8 cup red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/4 cup olive oil
- Pinch of salt & pepper
- 1 tsp dried oregano or Italian herbs
- Cut the red onion into quarters, saving 3/4 for another day.
- Cut 1/8th into very thin slices. Soak in a bowl of ice water for 10+ minutes. This will take out most of the onion’s sharp bite while keeping the flavor.
- Slice or dice the tomatoes into wedges or chunks, chef’s choice!
- Chop the green pepper into bite size squares.
- Chop the cucumber into quartered rounds… Chef’s Tip: Slice the cucumber in half lengthwise, leaving 2-3″ unsliced at the end, to hold onto. Slice lengthwise again 90-degrees away (creating the “quarters”), slice rounds ¼ inch thick, and they’ll be ready to go.
- Place all vegetables into a big salad bowl.
Dressing
- Briskly mix together the red wine vinegar and Dijon mustard.
- Slowly stir in the olive oil.
- Add your salt, pepper and herbs.
- Taste and adjust seasoning if needed.
- Alternative: Put all the ingredeants in a jar with lid and shake until combined.
Combine
- Drizzle the dressing over the salad, add the olives and crumble the feta on top. Toss lightly, bowl and serve.
Be sure to let us know what you think in the comments below.
For a full Greek Feast, prepare along side Super Greens Spanakopita, Greek Roasted Lemon Potatoes, Tzatziki, and a crisp white wine. Your dinner guests will thank you!
