summer greek salad

I've been craving salad. Maybe because it's been 100-degree weather and I constantly want to climb into the nearest refrigerator. Or, perhaps I just want to save my fatty fatty food binge for my NYC trip next week. Regardless, there's nothing better in summer than a meal that won't weigh you down.

I was inspired by The Girl Who Ate Everything's Portillo Chopped Salad and decided to give it a Greek spin.

Summer Greek Salad
Yields 10 servings

INGREDIENTS
4 cups chopped romaine lettuce
3 cups shredded red cabbage
3 cups cooked short macaroni pasta (Ditalini)
2 1/2 cups halved cucumber slices
1 1/2 cups thinly sliced red onion (about 1 small onion)
2 cup halved olives (I used regular black olives because I like them better, but use Kalamata if you prefer)
2 cups diced tomato
1 cup crumbled feta cheese
1 recipe of Sweet Balsamic Dressing (see recipe below)

DIRECTIONS
1. In a large bowl, toss all ingredients together except for dressing and feta.
2. When ready to serve, add enough dressing to taste and toss together well until everything is incorporated. Then, add feta last and give it another light toss. 

Sweet Balsamic Dressing
Recipe from The Girl Who Ate Everything

INGREDIENTS
1/4 cup balsamic vinegar
2 cloves garlic, peeled and grated (or minced)
1 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup olive oil

DIRECTIONS
You can follow the original directions here. But I was lazy and omitted the blender.
1. Whisk together balsam vinegar, garlic, sugar, dried oregano, salt and pepper.
2. Then whisk in olive oil slowly until everything is combined. 
3. Refrigerate for at least an hour before using. Store in an airtight container for up to 2 weeks.

strawberry balsamic salad with chicken

It's getting warmer, which means I certainly feel like eating lighter. Spring/summertime is my favorite because there's plenty of fresh produce available, and I seriously can't get enough. I decided to sweeten up my salad with strawberries, and then added leftover barbequed chicken thighs to balance it all out. The smokey, grilled flavor from the chicken was a bonus. Have I inspired you to have dinner outside? Fire up the grill and toss this simple spring salad together.

Strawberry Balsamic Salad with Chicken
Serves 2

INGREDIENTS
3 cup chopped romaine lettuce
3 Tbsp strawberry balsamic dressing (see recipe below)
1 cup cooked chicken pieces, chopped (I had leftover BBQ'ed chicken thighs.)
3/4 cup sliced fresh strawberries

DIRECTIONS
1. Toss romaine with strawberry balsamic dressing. Add 3/4 cup of the chicken pieces and 1/2 cup of the strawberry slices and toss again.
2. Top with the remaining chicken and strawberries.
3. To brighten it up, you can also finish your salad off with fresh lemon zest.

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Strawberry Balsamic Dressing

INGREDIENTS
1/2 cup mashed fresh strawberries
1/8 cup balsamic vinegar
1 Tbsp + 1 tsp honey
pinch of salt and pepper to taste

DIRECTIONS
1. Add mashed strawberries balsamic vinegar and honey to saucepan and heat on medium high until it starts rapidly bubbling. Stir well to incorporate everything and also frequently to keep from sticking to the sides. 
2. Once it starts rapidly bubbling, allow to cook for about 2 minutes while stirring. Then, turn the heat way down to low/medium-low heat. Stir the mixture around occasionally as it continues to cook. It's ready when the balsamic vinegar has reduced-- the mixture has thickened and the volume looks like it has halved.
3. Add salt and pepper to taste. Allow mixture to cool for a few minutes before using. This can be used a spread, because it is somewhat jam-like. Or you can also use this as a dressing. Take your pick.

orange balsamic glazed brussels sprouts with bacon

I personally don't know why people dislike/hate/are revolted by brussels sprouts. I assume it's due to a bad experience. I never ate brussels sprout anything growing up, so for a long time I never knew how they tasted or what to do with them. Then, I had a life-changing brussels sprout moment at Motorino in New York a few years ago. Brussels sprout and pancetta pizza.. holy goodness. That pizza is so scrumptious that it hurts to be 3,000 miles away. I literally want to cuddle with that pizza. Okay, I'll keep it G-rated and stop now. It's not even possible to recreate the depth of flavor developed by brussels sprouts roasted in a brick oven. So if you are ever in the East Village, stop by Motorino and know that I am jealous. I don't really miss pizza much, but that pizza.. it doesn't make me feel even a smidge guilty for binging on gluten and cheese.

Okay moving on, back to brussels sprouts. I don't mind them just oven-roasted with EVOO, salt and pepper. But today, I was feeling adventurous and decided to add a twist.

Orange Balsamic Glazed Brussels Sprouts with Bacon

INGREDIENTS
1 lb. brussels sprouts
1 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1 Tbsp + 2 tsp balsamic vinegar
2 tsp honey
1 1/2 tsp fresh-squeezed orange juice
2 slices of cooked thick-cut bacon, crispy
orange zest for sprinkling (optional)

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Prepare brussels sprouts. For each brussels sprout, cut off and throw away the brown end. Then, cut each brussels sprout lengthwise into thirds. Don't worry about this being perfect. Place onto a rimmed baking sheet. 
3. Add the EVOO, salt and pepper to the brussels sprouts. Gently toss until the brussels sprouts are evenly dressed.
4. Bake in the preheated oven for 15 minutes. Then, stir the mixture around. Bake for an additional 10 minutes until they are tender and the leaves have browned.
5. Prepare the orange balsamic glaze. This can be done while your brussels sprouts are baking. In a frying pan on medium heat, add the balsamic vinegar, honey, and orange juice. Allow the mixture to cook for about 5 minutes until it looks like it is reduced to about half the amount. It does not look like much but it will be just enough for the shrunken brussels sprouts.
6. Add brussels sprouts to the glaze in the frying pan. Carefully stir together until brussels spouts are lightly coated. 
7. Turn off heat and pour into a separate bowl. Roughly chop or crumble the crispy bacon and use it to top the brussels sprouts. Add a sprinkle of orange zest if desired.
8. Serve, eat, enjoy!

I paired my brussels sprouts with a salmon fillet. I only added lemon pepper to the skin and cooked it in the same frying pan with some EVOO. I've been pan-frying my salmon lately instead of baking it in the oven, mostly because I've been dealing with skinned salmon. I find that by cooking it in the pan, I can get the skin really nice and crispy and it somehow also turns out perfectly moist every time. If I did have a skinless fillet, I would then prefer baking it in a foil packet with herbs, fresh lemon, onion slices, and cherry tomatoes. But that sounds like another recipe for another day..