Five Salads

We're on a mental "vacation" this week. I'm not cooking much. Last night I boiled potatoes & opened this can of tuna. I put it on a plate with some (not all) the ingredients below, plus the prepared olive salad you see here, from La Lanterna deli. It was good. During the week I made all but one of these salads. The farro is for tomorrow. To any of these salads, you could add bread, broiled fish or meat or shrimp. I think I will start over again next week.

Mediterranean Salad

Olive oil, Salt, Lemon juice

Tomatoes, Italian tuna, or Green pepper, Croutons, Olives, Garbanzos, boiled little potatoes, hard-boiled eggs, sliced red onions

Cucumber, Tomato, & Feta Salad (from Bon Appetit)
(These ingredients go together well, no matter what proportion you have.)

About 2 pounds cucumbers, peeled (I peel in strips, leaving strips on too) & chopped
1 pound tomatoes, chopped
1 bunch scallions, chopped
1 C. Greek olives, chopped
7 oz. feta cheese, crumbled (I bought the good kind, in water. It tastes milder & better)
½ C mint, chopped
6 T. olive oil
¼ C. lemon juice
Salt & pepper

Mix everything, except for last ingredients. Salt lightly. Mix oil & lemon juice, s & p. with a fork. Toss. Save some cheese for the top.

TABBOULEH WITH DRIED FRUIT AND WALNUTS (from Splendid Table)

Serves 4

Sweet bits of dried fruit and crunchy nuts add a delightful twist to this Middle Eastern salad that is traditionally made with tomatoes and parsley. Use an individual dried fruit such as apricot or cranberry or a combination of your favorites. Serve on lettuce leaves.

1 cup bulgur

1 cup chopped dried fruit

1 cup walnut pieces

1 bunch scallions, chopped

1/2 cup chopped fresh mint

1/4 cup walnut oil or extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

1. Add the bulgur to 2 cups of salted boiling water. Decrease the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Drain any remaining water and blot the bulgur to remove the excess moisture.

2. Place the bulgur in a bowl and add the dried fruit. Toss to combine. Add the walnuts, scallions, and mint.

3. Pour on the walnut oil, lemon juice, and salt and pepper to taste. Toss well to combine.

Tabouli with Farro (from Splendid Table)

Reprinted with permission from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, and More by Maria Speck (Ten Speed Press, 2011). Copyright © 2011 by Maria Speck.

Serves 4 to 6

Farro:

2 cups water

1 cup farro

2-inch sprig rosemary, or 1/2 teaspoon dried (optional)

Tabouli and to Finish:

2 cups coarsely chopped tomatoes (3/4 pound)

1 cup loosely packed chopped flat-leaf parsley leaves

1/2 cup finely chopped red onion

3/4 teaspoon minced hot green chile (optional)

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

3/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1. To prepare the farro, bring the water, farro, and rosemary to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the farro is tender but still slightly chewy, 20 to 25 minutes. Remove the rosemary sprig, drain any remaining liquid, and transfer the farro to a large serving bowl to cool.

2. Once the farro has cooled, make the tabouli by adding the tomatoes, parsley, onion, and chile to the serving bowl. In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper. Taste and adjust the seasoning.

3. To finish, pour the dressing over the tabouli and toss to combine. Set aside for 10 minutes for the flavors to mingle, and serve.

Gretchen’s GUACAMOLE SALAD

1 pint grape tomatoes, halved

l yellow pepper - seeded and diced

1 15 oz. can black beans, rinsed and drained

1/2 cup diced red onion

2 tbls. minced jalapeno pepper, seeded

1/2 t. grated lime zest

1/4 cup lime juice

1/4 cup olive oil

1 t. kosher salt

1/2 t. black pepper

1/2 t minced garlic

1/4 t. cayenne pepper

2 ripe hass avacados, seeded, peeled and diced

Mix veggies together (minus avacado) in large bowl. Whisk together the lime juice, olive oil, salt, pepper, garlic, and cayenne pepper and pour over vesgetables. Toss well. Just before ready to serve - add avacados.

Gretchen adds cilantro & a little hot sauce (she likes things very spicy).

CHICKPEA-COUSCOUS SALAD WITH LEMON AND FRESH MINT (from Splendid Table)

Serves 4 and doubles easily

15 minutes prep time; 3 minutes microwave time
The salad holds in the refrigerator for about 4 days. Serve it with sliced tomatoes and spoonfuls of whole milk yogurt.

Juice of one large lemon

1/2 medium red onion, cut in 1/4-inch dice

1 garlic clove, minced

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

3/4 cup whole-wheat couscous

1-1/2 cups warm water

1 small, sweet bell pepper, cut into 1/4-inch dice

1 stalk celery, cut into 1/4-inch dice

1/4 cup chopped pitted Kalamata olives

1/4 cup raisins

One 15-ounce can chickpeas, rinsed and drained

1/4 to 1/3 tightly-packed cup fresh mint leaves, torn

More lemon if needed

1. In a large bowl, combine the lemon juice, onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand while you pull together the rest of the dish.

2. In a microwave-proof glass bowl, combine the couscous, water, and the remaining salt and pepper. Microwave, covered, on high for 2 minutes. Carefully check couscous for tenderness (be careful because it will be steaming and hot). If needed, give it another 30 seconds to 1 minute. You want it slightly firmer than usual because it will finish cooking as it sits.

3. Add the red pepper to the onion mixture along with the celery, olives and raisins. Toss everything with the chickpeas and couscous. Taste for lemon and salt and pepper. Serve the salad cool or at room temperature, but not stone cold.