Greek Salsa

Here is a Greek salsa that was demonstrated at Intel today.
Greek Salsa
Yield: 1 Quart

Ingredients
10 each      Roma Tomatoes
1 each          Red Onion – Small Diced
1/2 Cup       Chopped Calamata Olives
1/4 Cup       Crumbled Feta Cheese
4 fl. oz.        Greek Vinaigrette (Recipe from Greek Salad posted on 2/8/12)
as needed   Lavash or Crackers

Procedure
1. Cut the tomatoes in half and, using a spoon, scoop out the insides and discard.
2. Small dice the tomatoes (to make it easier, cut them skin side down).
3. In a mixing bowl, combine all the ingredients and toss well.
4. Serve with lavash or crackers.

Note
*This salsa is also great on toasted or grilled baguette slices.
*Another great use for this salsa is as a topping on Chicken or fish such as Tilapia, Salmon or Halibut.  Serve the salsa at room temperature

 

Location, Location, Location




Charles Hartz Spice is now being sold in three great markets –

•  Cedar Mill Bales Thriftway on Cornell Road.

•  Phil’s Meat Market in the Northwest Uptown Shopping area off of Burnside.

•  And the Pastaworks three locations:
   –  Hawthorne Boulevard in Southeast Portland
   –  N. Mississippi Ave, Portland
   –  City Market in Northwest Portland

We look forward to seeing you there!

Greek Salad

 

 

Here is a simple recipe to make a Greek Vinaigrette using the Greek Taverna Blend spice.

Greek Salad

Yield: Serves 4

Ingredients

2 Tbsp. Greek Seasoning

2 Tbsp. Water

½ Cup Olive Oil

¼ Cup Red Wine Vinegar

2 Tbsp. Honey

1 Tbsp. Dijon Mustard

Procedure

  1.   In a mixing bowl, combine the Greek Seasoning and the water.  Mix well and let stand for a few minutes.
  2.   Add the oil, vinegar, honey, and mustard.  Whisk until combined.
  3.   Allow the vinaigrette to stand covered at room for fifteen minutes to allow the flavors to meld.
  4.   Serve with your favorite greens or over drizzled over tomatoes.

For the tomato salad

  1.   Slice 2 pounds (about 6 medium) ripe tomatoes and arrange on a plate.
  2.   Thinly slice a red onion and place on top of the tomatoes.
  3.   Chop about 10 slices of cooked bacon and sprinkle on top.
  4.   Sprinkle about 1 cup of crumbled feta cheese over the top.
  5.   Drizzle the dressing over the salad.