Salad Starters
Pesto Pasta Salad
8 oz cooked pasta
1 cup of pesto
1 cup of sliced grape tomatoes
1 cup of diced fresh mozzarella
2 TB Extra Virgin Olive Oil
2 TB Balsamic Vinegar
2-3 TB toasted Pine Nuts, for garnish
Salt and pepper
Pre-cook your pasta, chill then add to a large bowl. Add the pesto, tomatoes, mozzarella, EVOO, balsamic Vinegar and salt and pepper. Toss well. Top with Pine Nuts as garnish.
Greek Salad
1/2 of an English cucumber
1 small orange or yellow pepper julienned
1 cup of grape tomatoes, halved
1/2 of a red onion, thinly sliced
1/2 cup of Kalamata olives, halved
1/2 can of chick peas, drained and rinsed
7oz Feta cheese, in water - diced
1/8 cup of red wine vinegar
Dressing: Juice 1/2 a lemon
2 teaspoons of oregano
1/4 cup of extra virgin olive oil
Salt and pepper. Using a vegetable peeler, peel every 1/4-inch. Continued.