Two Classic Salads - Two Great Recipes

We all know these salads and most of us have recipes we go back to time and again to make them. I realize, however, that I have not committed my favourite recipes to this blog. This post will correct that. The first recipe - for Greek Salad - comes from Rick Stein's Venice to Istanbul. It is simple but for me yields the perfect greek salad. The second recipe - for Salade Nicoise - come from Melissa Clark's Dinner. The dressing is fabulous! In both cases I have made some minor changes to better suit our tastes. As with every salad you'll ever make, the freshness and quality of the ingredients will make all the difference.

Greek Salad

1 lb tomatoes, cut into chunks

1/2 english cucumber, halved lengthwise and sliced into thick slices

1 red onion, sliced thinly

20 kalamata olives

4 tbsp olive oil

1 tbsp red wine vinegar

1/2 tsp salt

black pepper

1 tsp dried oregano

1 cup feta cheese (the block kind in brine, not the grated kind!)

Put tomatoes, cucumber, onion and olives into a large serving bowl.

Mix together oil, vinegar, salt and pepper. Pour over salad and toss gently. Slice or break the feta into large-ish pieces and place on top of the salad. Sprinkle with oregano.

Drizzle with additional olive oil to taste.

Salade Nicoise

8 oz new or baby potatoes

8 oz green beans

1 tbsp basil leaves, finely chopped

8 radishes

1 pint cherry tomatoes, halved

12-14 oz tuna packed in olive oil, drained

1/2 c kalamata olives, pitted

4 oil-packed anchovy fillets, minced

1 large garlic clove, grated

1/2 tsp kosher salt

2 tbsp freshly squeezed lemon juice

3/4 tsp grated lemon zest

1/2 tsp dijon

1/3 c olive oil

Blend together anchovy, garlic, salt, lemon juice, lemon zest, dijon and olive oil.

Boil potatoes until fork tender, adding green beans for last 2-3 minutes. Drain and let cool to a temperature you can handle. 

Halve potatoes, and place in bowl with green beans. Dress with some of the dressing. Allow to cool, Toss in basil.

Arrange potatoes and green beans, radishes, tomatoes, and tuna on a large platter. Scatter with olives and drizzle with remaining dressing. 

Garnish with black pepper, flakes of sea salt, and torn basil leaves.