Summer Cravings

I can't wait for summer, literally. My mind is stuck on food. Fresh, easy, and delicious food. Sitting outside late afternoon, sipping wine or delectable cocktails, and enjoying time with the ones you love.

Here are some recipes I can't wait to bust out!

Greek Salad - found here

Ingredients -

1 large Cucumber, chopped 2 Roma (plum) Tomatoes, chopped 1 (5 ounces) jar pitted Kalamata Olives 1 (4 ounces) package Feta Cheese, crumbled 1 Red Onion, halved and thinly sliced 1/2 (10 ounces) package Romaine Lettuce Leaves 1/2 (10 ounces) package Baby Greens Vinaigrette Dressing: 6 tablespoons Olive Oil 1 teaspoon Garlic Powder 1 teaspoon Dried Oregano 1 teaspoon Dried Basil 1 teaspoon Dijon Mustard 1 teaspoon Fresh Lemon Juice 1 1/2 cups Red Wine Vinegar

Preparation:

Add chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romaine lettuce, and baby greens to large serving bowl. Vinaigrette Dressing: In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red wine vinegar. Panzanella Salad - found here

• Ingredients

  • 1 (12- to 16-oz.) ciabatta or Italian bread loaf
  • 12 plum tomatoes, cut in half lengthwise
  • 1 large red onion, cut into 8 wedges
  • 5 tablespoons olive oil, divided
  • 1/2 seedless cucumber, halved and sliced
  • 1/2 cup firmly packed chopped fresh basil
  • 4 teaspoons red wine vinegar
  • 1 1/2 teaspoons minced garlic
  • Salt and pepper to taste

  • Preparation

    • 1. Preheat grill to 350° to 400° (medium-high). Cut bread loaf into 8 (1-inch-thick) slices; cut slices in half, if desired.
    • 2. Drizzle tomatoes and onion with 2 Tbsp. oil, tossing to coat.
    • 3. Grill tomatoes and onion, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 4 minutes on each side or until lightly charred.
    • 4. Coarsely chop grilled tomatoes and onion, and place in a medium bowl. Add 2 Tbsp. oil, cucumber, and next 3 ingredients. Season with salt and pepper to taste.
    • 5. Brush bread slices with remaining 1 Tbsp. olive oil. Grill, without grill lid, over 350° to 400° (medium-high) heat 1 to 2 minutes on each side or until lightly browned and toasted.
    • 6. Place grilled bread slices on individual serving plates; top with tomato mixture.

Watermelon-Feta Salad - found here

Ingredients

• 1 (5-pound) watermelon
• 1 Vidalia or other sweet onion
• 1/4 cup red wine vinegar
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 4 ounces feta cheese, crumbled
• 6 whole mint sprigs

Directions

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour thedressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

ENJOY!!! XOXO