Tag: feta

Greek Cucumber Salad

greek-cucumber-salad

Our garden has taken just about all of the long hot days and rain that it can at this point. Greg has already pulled up some of the plants, and we gather very little from the others now.

We are still getting a few cucumbers though, and I think they may be my favorite part of the garden anyway. I enjoy them sliced with a little lemon pepper or in the delicious cucumber salsa I shared with you recently or in a number of salads.

One of my favorite salads is this Greek Cucumber Salad. The vinaigrette with the fresh vegetables and tangy feta cheese works wonderfully together. Its light and refreshing and works as a great side dish for any meal!

Greek Cucumber Salad
 
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Ingredients
  • 2 cucumbers
  • 1 c. small tomatoes halved or Roma tomatoes, diced
  • ½ c. onion, sliced
  • ¼ Kalamata olives, pitted and halved
  • ½ c. extra-virgin olive oil
  • Juice of 2 lemons, or more to taste
  • 2 tsp. dried oregano
  • Salt and pepper, to taste
  • ½ c. crumbled feta cheese
Instructions
  1. Quarter the cucumber lengthwise and remove the seeds. Chop into ¼ to ½-inch pieces.
  2. Combine the chopped cucumber, tomatoes, onion and olive in a large bowl, set aside.
  3. In a small bowl whisk together the olive oil, lemon juice, oregano and salt and pepper. Taste to see if you need to make any adjustments.
  4. Pour over the cucumber mixture and toss. Sprinkle with feta cheese and mix.

 

Cucumber Caprese Flatbread

Cucumber Caprese Flatbread

 

Maybe it’s just me, but seems to take me forever to get back on track when I decide to throw all caution to the wind and eat whatever I desire. We had “dinner on the ground” at church the Sunday before Valentine’s Day and that was the beginning of my downward spiral. The following week I indulged a lot. Then I topped it off yesterday with a number one combo from Sonic. Time for a get real talk with myself.

I have started this week much better, but my goodness, it’s like starting over again! Healthy living is tough! Sometimes I wish I had never been raised on biscuits, gravy, country ham and fried salmon patties! Life would be so much easier now! It seems that what I have established so far is my downfall last week is due to church and mama, lol.

Flatbreads have quickly become one of my favorite meals while trying to eat healthier. A few of my favorites are Buffalo Chicken Flatbread, Shrimp Verde Flatbread (recipe on NJSD), and this Cucumber Caprese Flatbread.  I found this recipe while visiting my mom and looking through her Diabetic Living magazines.  I love the recipes in her magazines so much that she recently gave me a gift subscription.

These recipes are packed with flavor, and because I can eat the entire flatbread I do not feel deprived!  I typically prefer to make homemade dressing.  However, for 1/2 tablespoon of dressing I found that Newman’s Own Light Balsamic is very good.  If you still prefer to make your own because of salt content I will include an amazing recipe below.

 

Cucumber Caprese Flatbread
 
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Serves: 1
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Ingredients
  • 1 light original oval flatbread (I used Flatout brand)
  • ½ c. coarsely torn fresh arugula and/or baby spinach
  • ¼ c. red and/or yellow cherry tomatoes, coarsely chopped
  • ¼ c. English cucumber, halved lengthwise and thinly sliced crosswise
  • 1 tbsp. thinly sliced red onion
  • 2 tbsp. torn fresh basil
  • ½ tbsp. bottled light balsamic vinaigrette salad dressing
  • 2 tbsp. roasted red pepper hummus
  • 1 tbsp. crumbled reduced-fat feta cheese
  • Cracked Black Pepper
Instructions
  1. Preheat oven to 425℉. Place the flatbread on a baking sheet. Bake 5 to 7 minutes or until lightly browned and edges are crisp. Transfer to a wire rack; cool.
  2. Meanwhile, in a large bowl combine the arugula (and/or baby spinach), cherry tomatoes, cucumber, red onion, and basil; toss with vinaigrette.
  3. Spread hummus on cooled flatbread. Spoon tomato mixture over hummus. Sprinkle with feta cheese and black pepper. Cut into wedges and serve.
  4. Weight Watchers Smart Points = 3 points

Reduced Fat Balsamic Vinaigrette Salad Dressing
 
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Serves: 1
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Ingredients
  • 2 tbsp. balsamic vinegar
  • ½ tbsp. extra virgin olive oil
  • 1 tsp. brown sugar
  • ½ tsp. minced garlic
  • ½ tsp. dried basil
  • ½ tsp. salt
Instructions
  1. Whisk all ingredients together, pour over salad and toss.
  2. Weight Watchers Smart Points = 4

 

Greek Quinoa Layered Jar Salad

Greek Quinoa Layered Jar Salad

For someone that hates to be late to anything It seems I am always last to jump on the bandwagon when trying new ingredients in the kitchen. For the first time ever I have tried Quinoa!  I tried it in this layered Mason jar salad and now I am a huge fan!

Quinoa, pronounced (keen-wah), is considered to be a whole grain but it actually is not. It’s a seed and it’s gluten-free, cholesterol-free, high in protein, and provides 9 essential amino acids. It is thought to help stave off a number of diseases, reduces the frequency of migraines and reduces the risk of high blood pressure and heart attacks.

I love to keep these layered jar salads in the fridge for quick and easy lunches or those dinners when you have no time to cook. They generally start with the dressing in the bottom of the jar, followed by the hardier ingredients, keeping the lettuce near the top of the jar to keep the salad crisp. This salad will last 3 to 4 days stored in the refrigerator.

 

Greek Quinoa Layered Jar Salad
 
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Ingredients
  • 4 quart Mason jars, with lids
  • 1 c. Quinoa
  • 2 c. vegetable broth
  • 1 tbsp. fresh chopped dill
  • ¼ c. diced red onion
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. red wine vinegar
  • ¼ tsp. dried oregano
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ tsp. Dijon mustard
  • 1 c. grape tomatoes, halved
  • ½ hothouse cucumber, chopped
  • 1 bell pepper, chopped
  • ½ c kalamata olives, seeds removed and cut in half
  • 5 oz. feta cheese, cubed or crumbled
  • 1 head romaine lettuce
Instructions
  1. Combine rinsed Quinoa in a saucepan with 2 cups broth. Bring to a boil, reduce heat to a simmer for 15 minutes or until Quinoa has absorbed all of the broth.
  2. Turn off the heat and place a lid on the pot. Let Quinoa steam for 5 minutes before fluffing with a fork. Stir in chopped dill and red onion. Let cool.
  3. Whisk the olive oil, vinegar, oregano, salt, pepper, and Dijon until mixed well. Divide evenly between the 4 quart jars. Layer the veggies in the jar starting with the tomatoes, the bell pepper and cucumber.
  4. Divide the Quinoa among the jars, spooning it in. Top with feta and olives. At this point you can press down the ingredients slightly in the jar.
  5. Top off each salad with a handful of chopped lettuce. Store in the refrigerator for 3 to 4 days. Pour the contents into a bowl when you are ready to eat!