Fig, Tomato, and Sweet Onion Salad

I know that temperatures have been in the 60's this week here in North Carolina, and Fall has officially arrived, but I just can't seem to stop making some of my favorite summer dishes. This salad was featured in Cooking Light back in June and it was fantastic. The recipe called for fresh mint but since I prefer basil I went that route and it was delicious. The simple red wine vinaigrette is very light and really makes the flavors of the figs, cherry tomatoes and Vidalia onions stand out. If you want to make this a complete meal I bet adding grilled shrimp or chicken would be divine. Make this summer salad before it is too cold!

You Will Need:

• 2 Tbsp red wine vinegar
• 2 tsp olive oil
• 1/4 tsp black pepper
• 2 cups fresh figs, quartered (about 1/2 pound)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 3/4 cup sliced Vidalia onion
• 3 Tbsp chopped fresh basil
• 1/4 cup (1oz) feta cheese, crumbled

Here We Go:

• Combine first three ingredients in a large bowl; stir well with a whisk
• Add figs, lettuce, tomatoes, onion and basil
• Toss gently to coat
• Sprinkle with feta cheese

Serve 4 as a side
Happy Feasting!

Greek Pizza

This greek pizza is so full of flavor and gorgeous colored vegetables that if you close your eyes hard enough you might be able to imagine that you are eating this somewhere in the Mediterranean (wouldn't that be nice?). The "icing" on this pizza was topping it with fresh spinach half-way through cooking - what a great addition! When I make this pizza again I might add artichokes for even more flavor but this pizza is definitely tasty just the way it is.

You Will Need:

• 2/3 cup red pepper, diced
• 3/4 cup cherry tomatoes, diced
• 1/3 cup black olives, sliced
• 1/3 cup red onion, diced
• 1/3 cup feta cheese, crumbled
• handful of fresh baby spinach leaves
• 1 ball pizza dough (white or wheat)
• 1 1/4 cups pizza sauce
• 1/2 bag of mozzarella cheese (12 oz bag)
• 1 Tbsp olive oil

Here We Go:

• Preheat oven to 500 degrees F
• Roll out dough to desired thickness using your hands or a rolling pin if you have one
• Rub pizza stone with olive oil and place dough on pizza stone or baking sheet
• Top dough with pizza sauce, cheeses and vegetables, except fresh spinach
• Add fresh spinach half-way through cooking (after roughly 5-6 minutes)
• Bake for 10-12 minutes on top rack, or until golden brown

Makes 8 Slices
Happy Feasting!

Quick Pasta Salad: Orzo with Cherry Tomatoes, Feta & Scallions

This pasta salad is so quick and easy! You can use another type of pasta if you want to, but orzo happened to be what I had in my pantry. This pasta salad is crisp and refreshing with bold Mediterranean flavors. It makes a great lunch on its own or pair it with dinner for a tasty side dish. You can also add black olives or pine nuts to this recipe for even more flavor.

You Will Need:

• 1 cup uncooked orzo
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup feta, crumbled
• 2 scallions, thinly sliced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar

Here We Go:

• Cook orzo according to package directions
• Drain pasta and return to pan
• Mix in cherry tomatoes, feta, scallions, salt, pepper, olive oil and red wine vinegar
• Stir all ingredients together and chill in refrigerator for an hour or so before serving

Serves 4-6 as a Side
Happy Feasting!