Panini; Greek salad – 24 July 2012

I decided to have a Greek salad to use up the feta I bought for… something. Anyway, this is from Mediterranean the Beautiful, which is a decent cookbook full of very nice photos. The recipe is below.

I figured out I could have panini with the salad, using frozen cubes of pesto and of red pepper puree on the slices, and Fontina Valle d’Aosta in between.

So at the Bowl I bought a Semifreddi roll – it was not the usual ciabatta we use for panini, but when I picked it up (thinking to use it for a sandwich) I realized the crust was really soft, so it might work for a pressed sandwich. Don’t know what it’s called b/c the few remaining rolls were scattered about and not necessarily with their nametags. But the three slices are pretty distinctive. I cut the top off to flatten it, and then sliced it horizontally to make a sandwich. The top we had with our salad, and to mop up the end of the dressing šŸ™‚

Greek Salad recipe:

I made half a recipe, with some modifications. For the dressing: 2 Tbsp red wine vinegar and 1/4 cup olive oil, a minced clove of garlic, 1 Tbsp dried oregano, a rounded 1/4 tsp of salt, and some grinds of pepper. Let this sit for perhaps an hour. Then 15 (more than called for) kalamata olives halved crosswise, one hearty green pepper sliced thin and then crosscut into shorter pieces (perhaps three to the length of the pepper, but could be longer), “1/2 cucumber” which is problematic if you think they mean a regular one and you have a large English variety. So I took perhaps 4 inches of the end of the cucumber; also didn’t peel it. Perhaps 5 oz of French feta from Cheese Board, but I found the previously pulled apart section had some invisible mold on it, so I discarded that part, alas. Recipe would say 4 oz but my notes say to increase. I used 3 rather than 2 tomatoes – Odorikos from Miyashita again – and cut them into 10 or 12 wedges each, depending on the size of the tomato. Oh, half a red onion, too – cut on the Benriner. I tossed everything but the tomatoes and feta with the dressing, then added those two ingredients and tossed as gently as I could. Then it is supposed to sit another hour, which it did.

D chose a Tempranillo/Cabernet Sauvignon Volteo he got recently at Grocery Outlet. We’d had this one once before but it was not there when I went back to get them, so I bought only the other one, which was all Tempranillo. This was good drinking and we enjoyed it. About $4.99 I think.

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