Tag Archives: olives

Tuscan Bread Salad with Fresh Mozzarella and Basil

Posted on March 15, 2014 by | Leave a comment

Vinaigrette
2 T red wine vinegar
1 t Dijon mustard
1 t minced shallots
½ t chopped fresh thyme
½ t minced garlic
1/3 c olive oil
Kosher salt and fresh ground black pepper

Salad
4 slices rustic bread, cut 1” thick
Olive oil
24 black olives, oil-cured
½ pint cherry tomatoes, cut in half
6 oz fresh mozzarella cheese, cubed
4 c salad greens
1 T pesto
¼ c fresh grated parmesan cheese
¼ c pine nuts, toasted
4 lemon wedges

For vinaigrette, combine vinegar, mustard, shallots, thyme, and garlic in a bowl. Slowly whisk in oil in a steady stream until dressing emulsifies. Season with salt and pepper, set aside.

Liberally brush both sides of bread with oil. Gill bread on both sides until golden and nicely marked by the heat. Remove, then use a serrated knife to cut into cubes. Put bread into serving bowl with the olives, tomatoes, mozzarella, and greens. Whisk the pesto into the vinaigrette. Pour the dressing over the salad and toss well. There should be enough to soak into the bread, but the salad greens shouldn’t be drenched.

Divide the salad among four plates. Scatter with parmesan cheese and pine nuts. Serve with lemon and fresh ground pepper.

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Posted in Cookbook V2, Ellen and Charles's Recipes, Salads

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Summer Salad

Posted on March 15, 2014 by | Leave a comment

2 T olive oil
1 T balsamic vinegar
3 cloves garlic, crushed
12 oz penne pasta
¼ c Kalamata olives, chopped
2 T capers
3 oz feta cheese, crumbled
2 c spinach, chopped

Combine all ingredients and toss well.

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Posted in Cookbook V2, Maureen and Ron's Recipes, Salads

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Bruschetta

Posted on March 15, 2014 by | Leave a comment

1 loaf italian bread, a non-sour, soft bread with few holes so that it will hold the topping.
6 Roma tomatoes
3 ounces kalamata olives, pitted, preferably from the deli
1 package fresh basil
4 cloves garlic
4 ounces feta cheese, from the deli
extra virgin olive oil

Dice tomatoes. Dice olives. Dice basil leaves. Dice garlic. Mix all. Crumble in feta cheese. Coat lightly in olive oil. Add minced garlic to taste.

Slice bread rather thickly. Paint both sides of the slice with olive oil and broil in oven or brown in pan on top of the stove, so that outside is toasted and crunchy and the inside is soft. Serve bread and topping separately. For the most scrumptious combo, pile toasts high with topping. Serves about 4-5, depending on how much you love this stuff!

Notes: Thanks to Pat (our food-fantastic friend of the family), I am famous among my family for this dish, which even non-tomato-eating Ellen likes! It took burning a few of my mom’s brand new pans (and some other things around the kitchen) for Pat to teach it to me and to get the crostini toasted just right, but it’s almost better than anything I ever ate in Italy! An anytime great appetizer.

Pronounced: bru-SKAY-tah. Warning: Can be messy to eat, and hands smell of garlic and olives for days after preparation, but very worth it.

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Posted in Appetizers and Dips, Breads, Cookbook V2, Lily's Recipes

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Deli Bean and Pasta Salad

Posted on March 15, 2014 by | Leave a comment

1 t salt
½ t sugar
¼ t black pepper
2 ½ T red wine vinegar
1 T lemon juice
2 t Worcestershire sauce
1 ½ t Dijon mustard
1 large shallot, peeled and quartered
2 cloves garlic, peeled and mashed
¼ c extra virgin olive oil
¼ c salad oil
1 T parsley, chopped fine
1 T chopped fresh basil, or ½ t dry
16 oz kidney beans, canned, rinsed and drained
16 oz garbanzo beans, canned, rinsed and drained
½ pound pasta
2 cans olives, sliced and drained
3 large roma tomatoes, diced
2/3 c carrot, diced
2/3 c red onion, diced

Combine ingredients through shallot in a measuring cup. Turn on food processor, drop shallots and garlic on. Pour in vinegar mixture, then add the oils slowly. Add the parsley and basil. When well mixed, stop machine. In a large bowl, toss rinsed and drained beans with the dressing and let marinate for at least a few hours. Cook pasta in a large volume of salted water for three to four minutes. When tender, drain well. Toss with the beans and dressing. Stir in half the olives, half the tomatoes, half the red onion, and half the carrots. Place the salad in a serving bowl and garnish with remaining vegetables.

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Posted in Cookbook V2, Jeanne and Tim's Recipes, Salads

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