Spaghetti Salad from Martha

    • Coarse salt and freshly ground pepper
    • 1/2 pound thin spaghetti
    • 1/2 small red onion, quartered lengthwise and sliced crosswise (about 1/3 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon minced garlic
    • 3 tablespoons extra-virgin olive oil
    • 1/2 teaspoon sugar
      • 1/2 English cucumber, seeded and cut into 1/2 inch pieces (about 3/4 cup)
      • 1 pint cherry tomatoes, halved
      • 1/4 cup kalamata olives (about 10), pitted and halved
      • 1 tablespoon capers, rinsed and drained
      • 1/4 cup packed parsley leaves
      • 3 ounces crumbled feta (about3/4 cup)1 medium bell pepper, cut into 1/2 inch pieces (about 1 cup)

In a large pot of boiling salted water, cook pasta until al dente, 9 to 10 minutes. Drain, and let cool slightly.

  • While pasta is cooking, stir together onion, vinegar, lemon juice, garlic, and oil. Season vinaigrette with 1 teaspoon salt, pepper, and sugar.

  • In a large bowl, combine pasta, bell pepper, cucumber, tomatoes, olives, capers, and vinaigrette. Cover and refrigerate at least 4 hours and up to 1 day.

  • Toss pasta with parsley and feta. Re-season, if desired, before serving.

 

Creamy Greek Pasta Salad from twopeasandtheirpod.com

  • 1 lb pasta such as fusilli, penne, or farfalle
  • 1 1/4 cups plain Greek yogurt
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups halved grape tomatoes
  • 1 seedless cucumber, chopped
  • 3/4 cup pitted kalamata olives, halved
  • 1/2 cup diced red onion
  • 3/4 cup crumbled feta cheese
  • Kosher salt and black pepper, to taste
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.
  3. When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.

Deconstructed Mexican Style Corn, Chris Santos

FN_Chris-Santos-Deconstructed-Corn-Salad_s4x3.jpg.rend.sniipadlarge6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

Harissa Squash and Feta Galette from washington post

yum

MAKE AHEAD: The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight.
1/2 cup dark or light rye flour
2 cup all-purpose flour
1 teaspoon kosher salt
6 tablespoons chilled vegan shortening (may substitute butter or coconut oil)
4 to 6 tablespoons ice water
2 teaspoon apple cider vinegar

For the galette
2 pounds butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
2 cup harissa (store-bought or homemade; see related recipe and headnote), or more for serving
3 ounces feta cheese, crumbled
1 large egg yolk
2 teaspoons whole milk
Cilantro leaves, chopped, for garnish

For the crust: Combine the rye flour, all-purpose flour, salt and shortening in a food processor; pulse a few times, until the shortening is mostly the size of peas, with some bigger pieces. Add 4 tablespoons of the ice water and the vinegar; pulse a few times, until the dough mostly comes together as one lump with a few shaggy pieces. Turn the dough onto a sheet of plastic wrap and squeeze it to see if a ball forms. If it is too dry to come together, sprinkle with more ice water, 1 tablespoon at a time, mixing with your hands until it does. Press the dough into a disk, wrap it tightly in the plastic wrap and refrigerate for at least 1 hour (and up to overnight).  4 to 6 servings

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

IMG_3433
6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese or feta
1/4 cup sliced almonds, toasted optional
half a small red onion, thinly sliced
poppyseed dressing (recipe below)

Poppyseed Dressing Ingredients:
1/2 cup avocado oil (or any oil, such as olive oil)
3 Tablespoons apple cider vinegar or rice wine vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard (optional) or dijion
salt and pepper

To Make The Salad:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

To Make The Poppyseed Dressing:
Whisk all ingredients together until combined.

dmv Note: if the strawberries are not very tasty combine with a bit of sugar and allow to sit for a short time.

Watermelon Summer Salad

3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
Salt and pepper
2 tablespoons olive oil

 

1. Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.

2. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

Notes: I used about 1/3 c. red onion, less cheese, did not measure the watermelon used 1/2 of a small bullet melon.  Used about 1/4 c. mint, and a small can of black olives–next time use MORE,