Roasted Tomatoes with Arugula, Feta and Pinenuts

Giulia Doyle — Sun, 16 Aug 2015 16:20:56 +0000

Have you started harvesting any tomatoes yet? Or is your grocery store filled to the brim with local fruit? This is the time of the year to indulge in them before they turn bland and just accompany a sandwich for colour.

I like to keep things simple in the summer and with good quality ingredients there isn’t much fussing needed. Just a hot BBQ, some fresh produce, good quality feta and a sprinkle of pine nuts. People loved this salad at our Midsummer Party earlier this year. It’s the perfect accompaniment for your grilled burgers or sausages.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

2 cups of cherry tomatoes
1 cup of arugula
1 cup of baby spinach
1/3 cup of cubed feta
3 tablespoons of pine nuts
handful of torn basil (optional)
salt and pepper
olive oil
lemon juice

Instructions

Heat BBQ and place tomatoes in a heat safe grilling pan. Season with salt and pepper and drizzle with olive oil. Roast in BBQ until skins start blistering, about 10 minutes. Take off heat.
In the meantime, arrange arugula an spinach on a platter, top with tomatoes, sprinkle with feta, pine nuts and basil. Season with salt and pepper, drizzle with a little more oil and a good squeeze of lemon juice. Serve immediately.

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My Salad Dressing two ways

Giulia Doyle — Wed, 18 Mar 2015 12:42:20 +0000

I learned to make salad dressing when I was 7 or 8 years old. An old aunt of ours taught me and had me make it every time we visited her house. It’s a basic dressing I think most Swiss kids learn how to make. Years later I still make this basic dressing, sometimes I switch out the components with the same proportions and get my second dressing. Lots of people like and comment on it when they have a salad at our house. It’s foolproof, it’s versatile and it’s a good one to know off the top of your head.

My salad dressing two ways

Ingredients

Version 1:
1 teaspoon Dijon mustard
1 tablespoon Mayonnaise
2 tablespoons Canola or Sunflower oil
1 tablespoon White wine vinegar
1 teaspoon dried mixed herbs such as Italian or Provencal
Salt and pepper to taste
Version 2:
1 teaspoon Dijon mustard
1 tablespoon Mayonnaise
2 tablespoons Olive oil
1 tablespoon Balsamic Vinegar
1 teaspoon Dried Italian herbs
Salt and pepper to taste

Instructions

Combine all ingredients at the bottom of the salad bowl and stir vigorously until well combined. Add a splash of water if you want a thinner dressing. Alternatively, double or quadruple the recipe, add all components in a mason jar, tighten lid and shake vigorously until well combined. Use part of it for your salad and keep rest in fridge for future use. Keeps a couple of days.
Dressing 1 has a tart taste due to the white wine vinegar, Dressing 2 is a bit sweet and silkier due to the balsamic vinegar and the olive oil.

Notes

Once you master a basic dressing you can change things up as you wish. Try adding sour cream instead of mayonnaise, try a shallot infused oil, add fresh herbs in the summer, try buttermilk instead of mayonnaise, or add some feta to the balsamic dressing. The sky is the limit - just make sure you have a 2:1 ratio for your oil and vinegar.

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olive oil – Audrey's 74

Roasted Tomatoes with Arugula, Feta and Pinenuts

My Salad Dressing two ways