Foodie Friday: It’s Too Hot To Cook

Ugh. I’m not ready for the heat. I mean, I’ve been walking around saying “can you believe how cool it’s been!?” and “remember that year when it was nearly 100 degrees by this time of May!” so an 80-something reading on the thermometer shouldn’t really knock me on my back end, but there you go.

And I hate cooking when it’s hot out. My kitchen is on the west side of the house, so it gets full sun in the afternoon. Someone (yes, fine, me) and the bright idea to paint the room bright yellow (it’s really pretty. But doesn’t do squat to help cut the heat) and if you turn on the stove it’s like the 118th circle of Dante’s Inferno in there. So, there will be no cooking. There might be grilling, however.

And this day there was. My whole family loves the bold taste of Greek food and I once had the perfect pork Souvlaki recipe—skewered chunks of tender, marinated pork grilled to perfection and served with pita bread & tzatziki sauce—but I lost that recipe. I have been in search of it or a close second to it ever since. I will tell you on this day I did not find it (or even a distant third to it), but I did make an awesome salad to accompany the “just okay” pork. And I couldn’t find pita bread so we made do with leftover rice and it wasn’t half bad. This is a great salad if you have odds-and-ends of veggies in the fridge, because you can add just about anything. But here’s how I made it.

Greek Salad

½ green bell pepper
1 red bell pepper
1 medium cucumber (skin on or off, your preference)
red and yellow cherry tomatoes, halved (I used about ½ package of each, maybe a little more)
½ red onion
handful black olives, halved (I like the kalamata olives)
8 ounce package Feta cheese
bottled Greek salad dressing to taste
Dried oregano to taste
Pepper to taste

Chop all the veggies into a large dice, about ½-1”, roughly the same size so you have a giant bowl of chopped up goodness. Toss with just a little bit of the dressing, oregano and pepper. Before serving, you may want to drizzle a bit more dressing over top. I served it over chopped romaine and spinach mix.

I’ve also made this with Italian dressing and with a homemade vinaigrette. It’s good no matter how you make it, if you ask me!

Add other vegetables you may have on hand. Add chopped salami and semi-hard cheese to make a nice antipasto salad; or add some pasta or orzo to make a side dish.

MariMari Farthing is one of the editors at Oklahoma Women Bloggers. She’d love to feature YOU and your recipe or food-related post on Foodie Friday. Submit to OklahomaWomenBloggers@gmail.com.

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5 comments

  1. Suz Kelley says:

    Mari my kitchen is on the west side and yellow in fact it has a huge west window it’s blinding in the afternoon so I feel ya. I love salad so ill try that . Of course the guys won’t Larry hates fresh tomatoes and olives but that leaves more for me!

  2. I enjoy this type of salad. We do a version with Catalina dressing – of course, it’s no longer a “Greek Salad” at that point – and add sunflower seeds or nuts for crunch. Please put me on your speed dial in case you ever stumble across that lost perfect pork Souvlaki recipe!

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