Greek Salad with Hummus Dressing

I adore Greek salad. Loads of crisp vegetables combined with plump olives and creamy Feta cheese all dressed up with an olive oil and vinegar dressing never fails to please. This time around, I was inspired by Joanne's rather unconventional take on this classic and adorned the whole beautiful bowl with a hummus-based dressing. Pleased by the success of my Greek salad with avocado, I made avocado hummus to begin with and then turned it into a thick and creamy dressing for the salad. It's fun to change things up from time to time and this made for one nourishing and satisfying meal, served up with classic buttermilk biscuits.

This is not the first time I have played around with hummus with excellent results. I still crave my homemade hummus pizza. The uses of hummus are as wide and vast as the imagination of the cook

Notes: Use any sort of hummus you like here. Roasted red pepper hummus or a traditional lemon hummus would be just as delicious. Make adjustments to the quantity of vegetables used in the salad and also the amount of oil and vinegar in the dressing to suit your preferences. Tasting as you go is the key to getting the dressing just right. Mine was rather thick but adding more olive oil, lemon juice and vinegar will thin it out more if you prefer.

Greek Salad with Hummus Dressing

Recipe by Lisa Turner Cuisine: Mediterranean Published on September 22, 2014 A fresh, crunchy Greek salad dressed with a rich, zesty, tangy and hearty hummus dressing Print this recipe Salad: a generous few handfuls of mixed leaf lettuce, torn into pieces 1 small radicchio, trimmed and chopped 1 red bell pepper, seeded and cut into strips 1 small red onion, cut into half rings 1/2 English cucumber, sliced a few handfuls of cherry tomatoes, halved 1 1/2 cups Feta cheese, crumbled + extra for garnish 1 cup Kalamata olives, pitted Dressing: 1 1/2 cups hummus (I used avocado hummus) 1/3 cup red wine vinegar 1/2 cup olive oil 2 tablespoons white balsamic vinegar or white vinegar juice from 1 lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste Instructions: Combine the salad ingredients in a large bowl. In a medium bowl, whisk together the ingredients for the dressing until smooth, adding more oil and vinegar as needed to thin the dressing to your taste. Arrange the salad on plates, spoon some dressing over each serving, and top with some extra crumbled Feta. Makes 6 servings

More salads to enjoy courtesy of Lisa's Kitchen:
Avocado Salad
Beet and Feta Salad
Middle Eastern Chickpea and Olive Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: The New Criterion

Audio Accompaniment: Marsen Jules

Avocado Greek Salad

Salads appear on my table year round, but they are especially suited to the summer months when the produce is fresh and local and lighter meals are in order. All the fixings of your usual Greek salad are featured here — fresh vegetables, olives and feta — but the twist here is the addition of creamy avocado. The first time I tried it, I substituted goat cheese for the feta for some extra creaminess. The possibilities here are endless really, although a healthy helping of good quality olives and cheese are in my mind essential.

This refreshing variation on my usual Greek salad is rather substantial and could easily be a meal in itself, although I found it especially satisfying when paired with baked falafel stuffed in pita breads.

Avocado Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on July 10, 2014 A modern-style Greek salad with a zesty dressing, plenty of feta cheese and Kalamata olives, and chunks of avocado to provide a creamy texture contrast and a dose of added nourishment Print this recipe Salad: 1 small head romaine lettuce, torn into pieces 1 small head radicchio, cut into pieces 1/2 English cucumber, sliced 1/2 red bell pepper, seeded and cut into strips 1/2 green bell pepper, seeded and cut into strips 1 pint cherry tomatoes, halved 1 small red onion, cut into half rings 1 to 1 1/2 cups Kalamata olives, pitted and halved 2 avocados, cut into chunks 1 1/2 cups feta cheese, crumbled Dressing: 1/3 cup olive oil 1/3 cup red wine vinegar 2 tablespoons balsamic vinegar juice from 1 lemon (3 tablespoons) 1 tablespoon fresh thyme (1 teaspoon dried) 1 tablespoon fresh chopped oregano(1 teaspoon dried) 1 tablespoon fresh chopped basil leaves (1 teaspoon dried) fresh cracked black pepper and sea salt to taste a few sprinkles of dried red chili flakes (optional) Instructions: To make the dressing, whisk together all of the ingredients in a small bowl. In a large bowl, toss together the lettuce, radicchio, cucumber, peppers, tomatoes, onion and olives. Just before serving, peel and pit the avocados and cut into bite-size pieces. Tansfer the avocado to a small bowl and gently toss with a few tablespoons of the dressing. Toss the salad with the remaining dressing. Serve the salad topped with chunks of avocado and the crumbled feta cheese. Makes 6 servings

Other substantial salads to try from Lisa's Vegetarian Kitchen:
Chickpea Salad with Goat Cheese, Olives and Arugula
Indian-Style Coleslaw
Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Dubfire

Greek-Style Cauliflower Gratin with Feta and Olives

In my quest to incorporate vegetables more regularly into my meal planning, cauliflower has been taking a prominent role lately. Apart from the delightfully sweet and earthy flavor and crunch of fresh cauliflower, it's a wonderfully versatile vegetable that can star with so many other strong-flavored ingredients and in so many different cuisines.

Indian curries have long been among my favorite ways to feature cauliflower, but I've got to say now that Greek flavors are another favorite candidate.

It could be my weakness for good quality sheep milk feta cheese and Kalamata olives, but baking lightly steamed cauliflower and olives in a tangy herbed tomato sauce topped with browned feta cheese and bread crumbs was such a winning combination not only for me but also for my husband and best friend Basil that I ended up making it twice in short succession. It's that good, and disappeared quickly on both occasions.

This is also a great side to keep in mind when you need or desire to make things up ahead of time, because everything can be assembled in the casserole dish and left for hours on the counter or in the refrigerator before baking. I have a feeling that crumbled soft goat cheese would work well in the topping as well instead of feta cheese (just add more salt to the casserole in that case). But whether you use feta or goat cheese, the key as always is to choose top quality ingredients. Inferior olives and cheese will just mute the other flavors instead of enhancing them.

Greek-Style Cauliflower Gratin with Feta and Olives

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Greek Published on April 24, 2014 Fresh steamed cauliflower and plump Kalamata olives baked in a tangy herbed tomato sauce topped with feta cheese Print this recipe Ingredients: 1 large cauliflower, cut into bite-size florets 2 tablespoons olive oil + more for greasing the baking dish 1 medium tomato, chopped 2 cloves garlic, minced or crushed 1 to 2 jalapeños, seeded and finely chopped 1/2 teaspoon paprika 1 teaspoon dried oregano 1/2 to 1 teaspoon dried thyme 1/2 to 1 teaspoon dried dill 1/2 teaspoon sea salt, or to taste 2 tablespoons lightly toasted pine nuts 14 to 16 Kalamata olives, pitted and halved fresh ground black pepper to taste juice from 1 small lemon (2 tablespoons) 1 1/2 to 2 cups feta cheese, crumbled 1/3 cup Greek yogurt 1/4 cup bread crumbs Instructions: Steam the cauliflower pieces until just tender, about 6 to 8 minutes. Meanwhile, brush a 2-quart baking or casserole dish with olive oil and set aside. Preheat an oven to 375°. In a large bowl, combine 1 tablespoon of the olive oil with the tomato, garlic, jalapeño, paprika, oregano, thyme, dill and salt (it shouldn't be necessary to add much salt as both the feta cheese and olives will add plenty of saltiness). Stir in the cauliflower, pine nuts, olives, black pepper and lemon juice. Toss to coat the cauliflower. Transfer to the prepared baking dish. In medium bowl, mix together the feta cheese and yogurt and mash with a fork. Make sure to leave some decent sized chunks of feta. Evenly distribute over the top of the cauliflower. In a small bowl, toss together the bread crumbs and remaining tablespoon of olive oil. Sprinkle over the cheese layer. Bake uncovered for 35 to 45 minutes or until the top is lightly browned and the liquid has reduced. Makes 6 servings

More cauliflower dishes you are sure to enjoy from Lisa's Kitchen:
Broccoli Cauliflower Mornay
Cauliflower & Olive Salad
Cauliflower and Green Pea Curry
Curried Cauliflower and Black-eyed Pea Soup
Mixed Vegetable Coconut Curry

On the top of the reading stack: Dead Souls by Gogol

Audio Accompaniment: Nicolas Bacher

Greek-Style Lemon Rice

While it is true that Indian cuisine is my passion, I enjoy traveling around the world in my kitchen, whether I am making more traditional dishes or coming up with fusion-style creations. This time around, I was dreaming of an escape from the winter wonderland that officially is called spring currently.

This lemony Greek rice with olives and herbs proved to be a fine accompaniment to a Greek themed meal that I planned a while back. It's very easy to make but the flavor is rather bold and fancy. Next time you are planning a homage to Mediterranean cuisine, considering dishing this one up. I found it to be a fine accompaniment to gigantes aimmered in a garlicky tomato aauce. Serve a Greek salad to complete the meal and the Greek dining experience.

Greek-Style Lemon Rice

Recipe by Lisa Turner Cuisine: Greek Published on March 26, 2014 Simple lemon white rice with Greek seasonings and black olives — an easy and delicious side for any Mediterranean meal Print this recipe Ingredients: 1 cup jasmine rice, rinsed 2 cups water 1 teaspoon olive oil 1 shallot, finely chopped 1 teaspoon dried dill 1 teaspoon dried mint 1/2 teaspoon dried oregano juice from 1 lemon (3 tablespoons) 1/4 to 1/2 cup Kalamata olives, pitted and chopped 1 teaspoon sea salt, or to taste fresh ground black pepper 1/4 cup fresh parsley, chopped, for garnish Instructions: In a medium pot, heat the olive oil over medium heat. Toss in the shallots and stir for a few minutes to soften. Add the rinsed rice and pour in the water. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — 15 to 20 minutes. Remove from heat and let the rice stand undisturbed for 5 minutes. Add the dill, mint, oregano, lemon juice, olives and salt and pepper. Toss together with a fork. Let sit for another 5 minutes to allow the flavors to blend. Serve warm, garnished with fresh chopped parsley. Makes 6 side servings

Other Greek inspired dishes to try from Lisa's Kitchen:
Classic Greek Salad
Gigantes Bean Tomato Casserole
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

On the top of the reading stack: stacks of recipes to try

Audio Accompaniment: Alan Fitzpatrick

Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)

One of the earliest Greek dishes I made at home, after mastering Greek salad, was baked Gigantes in a rich, herbed tomato sauce. I've since explored the delights of Greek cuisine in more detail and I've yet to be disappointed. The Mediterranean diet is often considered to be one of the healthiest on the planet, so why not explore.

Craving Greek fare again, I made this stovetop version with gigantes and tomatoes as part of a Greek themed meal. It was an ideal accompaniment to a cauliflower gratin with Feta and olives and a Greek-style rice. I'll be sharing those recipes over the next little while.

Do take care not to overcook the beans. You want them tender but not falling apart.

This is my contribution to My Legume Love Affair, #68. You have until the end of the month to share you inspired creation. Thanks to Susan for the inspiration, the lovely logo and the prize she is offering at her own expense.

Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Greek Published on Februay 12, 2014 Giant lima beans simmered in a rich and zesty Greek-seasoned tomato sauce Print this recipe Ingredients: 2 cups dried gigantes or large lima beans 2 tablespoons olive oil 1 medium onion, chopped 2 large cloves garlic, minced 1 large jalapeño, seeded and finely chopped 3 large tomatoes, seeded and chopped or 1 14 oz (400 mL) can chopped tomatoes 5 to 6 cups water 5 1/2 oz (156 mL) can tomato paste 2 teaspoons dried oregano 1 to 2 teaspoons dried dill 1 teaspoon dried mint 1 teaspoon paprika 1 bay leaf 2 teaspoon sea salt, or to taste juice from 1 lemon (3 tablespoons) fresh ground black pepper to taste 1/4 cup fresh parsley, chopped, for garnish Instructions: Rinse the gigantes or lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse. Heat the oil in a large heavy-bottomed sauepan over medium heat. When hot, add the onion and cook, stirring often, until the onion is softened — about 5 to 7 minutes. Add half of the garlic and jalapeño, stir for about 1 minute, and then add the tomatoes. Cook, stirring often, until the tomatoes thicken — about 10 to 15 minutes. Next add the remaining garlic and jalapeño, the drained beans, water, tomato paste, oregano, dill, mint, paprika and bay leaf. Bring to a simmer, reduce the heat to low and cover. Cook for 45 minutes, stirring occasionally. Stir in the salt and simmer for another 15 to 25 minutes or until the beans are tender but not falling apart. Place a strainer over a large bowl and pour in the beans. Return the tomato broth to the pan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is thickened. Gently stir in the beans and cook for another 5 minutes or so. Stir in the lemon juice and black pepper. Let sit for 5 minutes and serve, garnished with chopped parsley. Makes 6 main servings

More Greek fare from Lisa's Kitchen to try at home:
Skewered Greek Salad
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Greek Lentil Soup (Fakes)

On the top of the reading stack: Kitchen Workshop-Pizza: Hands-on Cooking Lessons for Making Amazing Pizza at Home by Ruth Gresser

Audio Accompaniment: Kolsch