Filed under Pasta + Noodles + Rice, Vegetables + Salads · Print This Post
My friend Stacie, who is Greek, taught me how to appreciate feta cheese. Feta is traditionally made from goat or sheep’s milk. It’s salted and brined and dries easily when drained. It’s the crumbly texture that makes it a perfect dressing for a tossed salad. I combined some feta cheese I bought with some beefsteak tomatoes. Drizzle some very good olive oil and you’ll have the perfect summer salad.
Ingredients:
beefsteak tomatoes, diced
fresh feta cheese, crumbled
baby Yukon potatoes
1 small red onion, thinly sliced
a squirt of lemon juice
a jig of red wine vinegar
salt, pepper, olive oil
1. Cook the potatoes in salted boiling water until tender. Drain and quarter them to smaller pieces.
2. Combine and toss all the ingredients in a big bowl and season to taste.
Related post/s:
Tomato Pasta Salad
Filed under Pasta + Noodles + Rice, Vegetables + Salads · Print This Post
This is one of my favorite dishes to make in the summer when all kinds of tomatoes are in season. For this recipe, I use beefsteak tomatoes, a round and bigger type, because they’re not as juicy as the heirloom ones. I toss them with pasta shells to mimic the shape of the sliced tomatoes and then I add some boiled baby Yukon potatoes to make it heftier. It’s a great dish to pack in a Tupperware for the beach–all the carbohydrates will keep you alert even if you’re under the sun all day.
Ingredients:
pasta shells
beefsteak tomatoes, diced
baby Yukon potatoes
fresh mozzarella cheese, diced
1 small red onion, thinly sliced
1 small bunch of flat-leaf parsley, roughly chopped
salt, pepper, olive oil
1. Cook the pasta in boiling water for about 15 minutes. Drain and shock in an ice bath to stop its cooking.
2. Cook the potatoes in salted boiling water until tender. Drain and quarter them to smaller pieces.
3. Combine and toss all the ingredients in a big bowl and season to taste.
