|
Ingredients
3 tablespoons olive oil 2 teaspoons white balsamic vinegar ½ teaspoon kosher salt 8 ounces grape tomatoes, halved 3 cups arugula 1 cup sliced red onion 2 pounds watermelon, cubed 4 ounces feta cheese, cut into 1/4-inch cubes Directions Whisk together the olive oil, vinegar, and salt in a large mixing bowl. Add the tomatoes, arugula, and onions; toss to coat. Gently stir in the watermelon and feta cheese to serve.
0 Comments
 Serves 4
8 to 10 ounces orzo pasta ¼ cup pine nuts 6 ounces feta cheese, roughly crumbled 10 pitted Kalamata Greek olives, roughly chopped 6 ounces baby spinach, thoroughly washed ½ cup red onion, minced 3 tablespoons olive oil, divided 1 tablespoon balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 to 3 fresh basil leaves, shredded Salt and freshly ground black pepper to taste
NOTE: This dish may be served hot or room temperature.  Serves: 2 to 3
1 large eggplant, sliced thickly and vertically Spray olive oil 2 -3 large ripe tomatoes, sliced thickly ¾ lb. crumbled feta cheese 1 small red bell pepper, chopped and pureéd 1 cup diced tomato ⅓ cup shredded mint
|