Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

COOKING FROM THE GARDEN:
GREEK SUPPER SALAD WITH DELI ROASTED CHICKEN
 
  For a fairly large platter: 
Mixed baby greens or greens of your choice, cut up of necessary, 
8 oz Feta cheese (if you use Kroger’s Feta with basil and sundried tomatoes, then you won’t have to add fresh basil),
handful of fresh mint, chopped,
handful of fresh basil, julienned,
your choice: 4 ripe tomatoes, cut into 1/4” slice or coarsely chopped, or cherry, pear or grape tomatoes in different colors, halved,
one cucumber, peeled, seeded and diced small or Handful of salad burnet leaves, chopped, Kalamata or Nicoise olives, pitted and halved or olives of your choice. 

Lemony Dressing on top:
Now this makes enough for a couple plates of salad. I usually double or triple this for a platter. 
You'll need:
1/4 cup Olive oil,
2 tablespoons Balsamic vinegar,
juice of one lemon, about 4 teaspoons,
few sprigs of garlic chives, minced, or minced garlic, to taste.

Make a layer of greens on platter or plate. Crumble feta, add mint and basil and set aside. Arrange tomatoes overlapping slightly or, if using cherry tomatoes or chopped tomatoes, just sprinkle, on top of greens.  Sprinkle with cucumbers or salad burnet**. Sprinkle olives on top.

Whisk olive oil, vinegar, chives and juice. Season with salt and pepper.  Drizzle over salad. Scatter Feta on top and garnish with more mint and basil.

This dish is loaded with nutrients and just bursting with fresh flavors! Adding mint, a great digestive herb and basil, which contains iron and potassium, adds even more punch.  Add a deli-roasted chicken, and you’ve got dinner!

 More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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