There’s a big holiday coming up in the US – the ultimate summer picnic / party day.
The 4th of July is Wednesday, aka: Independence Day.
We have a similar one here – 14 juillet, aka: Bastille Day.
The two holidays have many things in common, not the least of which is big picnics, large family gatherings, fireworks and lots and lots of summer food.
A large share of that summer food will be in the form of salads.
Pasta salads are popular in the US; couscous salads are popular here; potato salads are a hit on both sides of the pond.
As is the traditional ‘Greek Salad’ with tomatoes, cucumbers, onions and feta.
As we have an abundance of lettuce a modified the traditional slightly.
It increases easily, and, if you use a nice crisp Romaine, transports well.
The portions given are for 4 side salads.
Variation on a Greek Salad
Preparation and cooking time: 15 minutes
- 1 large or 2 small heads of Romaine lettuce
- 1 head of fennel, sliced
- 2 medium, ripe tomatoes, chopped
- 1 cup sliced radishes
- 1/2 cup dry-cured Greek olives, cut in half
- 3oz (90gr) feta cheese, crumbled
- 4 tbs fresh oregano leaves
- White Balsamic Mustard Vinaigrette
- 2 tbs white Balsamic vinegar
- 1 1/2 tbs Dijon-style mustard
- 4 tbs good olive oil
- In a small bowl whisk together vinegar and mustard.
- Slowly add olive oil, whisking constantly, until thick.
- Prepare lettuce, tear and put into a large salad bowl.
- Add the rest of the salad ingredients, except vinaigrette, and mix
- If serving within an hour add vinaigrette and toss well.
- If serving later, add vinaigrette later…..
If you are thinking of a more traditional pasta salad:
Creamy Pasta Salad with Ham and Peas.
We can’t forget the good old Tuna Salad. Here is the Tale of Two Tunas: traditional with lots of mayo and an updated Healthy Tuna Salad
Fresh Tomato and Olive Pasta Salad
Best if we throw at least one potato salad into the mix….
Throw some ribs on the grill and have a picnic!