Kalamata Olives
The black dark colored olives in this bowl I call the "Black Beauties of Olives". Kalamata olives are packed with flavor, plump and juicy. They are salty and slightly acidic, so you'll want to adjust recipes when including them.
Selection & Storage
Almost every store carries at least one variety of Kalamata olives. Look for bottles with plump smooth skinned olives and if you can, find a store that has a deli section where you can taste before you buy.
Olives can be stored in the refrigerator for several weeks. If a film is seen on the surface of the liquid they are stored in, rinse them under warm water and then use them. I've emptied the liquid completely and rinsed the olives in cold water to clean and then refilled the jar with vinegar to store any olives leftover.
Vegan Salads 101
Gorgeous Greek Feta Salad
This Greek salad is a classic country salad filled with fresh juicy tomatoes, crisp tender cucumber, thinly sliced red onion, tender green & red bell pepper, crumbly Sunergia Vegan Feta Cheese and juicy kalamata olives. Served with hummus and a great crusty bread provides an instant lunch or appetizer.
Ingredients for Dressing
3 tablespoons extra virgin olive oil
1½ tablespoons fresh squeezed lemon juice
2 garlic cloves, minced
½ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Ingredients for Salad
3 tomatoes, cut into wedges or 2 cups cherry tomatoes
¼ red onion—sliced into rings
½ cucumber—sliced into thick half-moons
½ green pepper (capsicum)—julienne
½ red pepper (capsicum)—julienne
4 ounces Sunergia Lemon Oregano Feta Cheese, crumbled
16 kalamata olives
Additional Options
pepperocini
Italian Parsley
green onions
mint
Tools
cutting board
Messermeister Melon Baller Tool
knives
slicer
jar with lid
measuring spoons
large bowl
Preparation
Gorgeous Greek Feta Salad Dressing
Measure the olive oil, lemon juice, garlic, salt, pepper and oregano into a small jar with a screw-top lid and shake to combine.
Set aside.
The Salad
Cucumber
Peel and half the cucumber.
Scoop the seed center out with the melon baller tool and throw the seeds away.
Slice the halves into four strips and cut the strips into a large dice.
Bell Peppers
Cut one half of a green and red bell pepper.
Scoop any seed and white membrane from the interior of each piece.
Put the unused portion into a plastic bag and refrigerate for later use.
Cut the halves into 6 strips and cut the strips into a large dice.
Red Onion
Cut the top of a red onion off and peel back the first layer to the root end.
Using the stainless slicer tool, thinly slice about 1/4 of the onion into the bowl.
Tomatoes
Use three medium tomatoes cut into wedges or in this recipe I used 2 cups of organic cherry tomatoes.
Kalamata Olives
Add 24 seedless whole Kalamata Olives.
Sunergia Lemon Oregano Feta Cheese
Crumble about 4 ounces of Sunergia Lemon Oregano Feta Cheese into the bowl.
Dressing
Add the dressing and mix until all the vegetables and cheese are coated.
Cover and refrigerate for at least 30 minutes.
Presentation
Scoop a generous portion onto your plate with some pepperocini, hummus and slices of your favorite crusty bread.
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Copyright © 2004-2010 Betty A. Morgan | |