Tomato and Feta "Dip"

This is a quick and easy appetizer I first heard about from a dear friend of mine.  I did some Pinterest investigating, and the search led me to what is now one of my favorite food blogs!  This is a take on the original recipe, but I added a splash of balsamic vinegar, and some extra green onions.  It's really a cross between a "dip", and a tomato salad.  This recipe is best served at room temperature, with warm toasted bread.  It's also delicious with your favorite crackers, or even straight from the spoon. ;)

Tomato and Feta "Dip":

 

 

INGREDIENTS:

 

*1/3 cup of olive oil

*3-4 roma tomatoes, seeded and diced

*6-8 ounces of crumbled feta cheese (I prefer to crumble mine right off the block)

*4 green onions, white AND green parts, sliced thinly

*2-3 tsp. Cavender's Greek seasoning

*A few splashes of Balsamic Vinegar to taste

*Toasted bread or crackers

 

 

1. Pour olive oil onto serving platter or plate. 

 

2. Slice up green onions (I use kitchen scissors), and dice tomatoes.  Don't forget to try and seed them first, I usually cut the top off and squeeze out the seeds before cutting.  You can do this over the sink or into a garbage bowl.

 

3. Pile them on top of the olive oil, and crumble the feta cheese over the top.

4.  Add Greek seasoning on top, splash on some Balsamic vinegar, and toss gently with a spoon or a pair of tongs.

5.  Toast up some bread, grab some crackers, and enjoy!

*This is one of those recipes that doesn't really need a "recipe".  You can dice up as many tomatoes as you want, add extra onions, or decide not to add the vinegar.  It's really up to you!  Taste as you go, and adjust to fit your palate.  One of my friend's decided to use basil instead of the green onions, and that's the way she prefers it!  The sky's the limit, and either way, this dip is delicious.

Summer Pasta

This is one of my favorite quick pasta's to make when its warm outside.  I discovered it last summer, when looking for something to go with pork chops.  I had some tomatoes from my garden I wanted to use, and plenty of fresh herbs.  I found a version of this on Martha Stewart's website, and added my own twist.  I call this "Summer Pasta" because its goes wonderfully with anything on the grill  (pork chops, steak, salmon, etc.) and most of the ingredients are fresh and in season!  The best part?  The sauce is raw!  As in...the only thing you have to cook is the pasta.  This dish could NOT be simpler.  Let's face it, the last thing you want to do on a hot summer night when you are grilling is be stuck in a hot kitchen.  Yuck.  This dish is best served room temperature.  Serves 6

Summer Pasta:

 

INGREDIENTS:

 

*2 pounds unrefrigerated ripe tomatoes (I prefer roma)

*1 tablespoon flat-leaf parsley
*1/4 cup basil leaves
*3 medium garlic cloves (I use 4, I LOVE garlic)
*1/4 cup extra virgin olive oil, plus more to drizzle
*Kosher or sea salt, and freshly ground black pepper
*1 pound spaghetti
*Freshly grated parmesan cheese


1.  Finely chop the first 4 ingredients, and mix together with oil (or pulse ingredients in food processor, including oil, to blend)  Add salt and pepper to taste.  Transfer raw sauce to the bottom of large pasta bowl.

2.  Bring a large pot of salted water to boil.  Add pasta (I usually end up using 3/4 of a box), and cook until al dente.  Drain pasta and toss it in the bowl with the raw sauce.  Drizzle with a little more olive oil, and freshly shaved parmesan.  Serve immediately, or at room temperature.

Enjoy!!