Greek Salad with Hummus Dressing

I adore Greek salad. Loads of crisp vegetables combined with plump olives and creamy Feta cheese all dressed up with an olive oil and vinegar dressing never fails to please. This time around, I was inspired by Joanne's rather unconventional take on this classic and adorned the whole beautiful bowl with a hummus-based dressing. Pleased by the success of my Greek salad with avocado, I made avocado hummus to begin with and then turned it into a thick and creamy dressing for the salad. It's fun to change things up from time to time and this made for one nourishing and satisfying meal, served up with classic buttermilk biscuits.

This is not the first time I have played around with hummus with excellent results. I still crave my homemade hummus pizza. The uses of hummus are as wide and vast as the imagination of the cook

Notes: Use any sort of hummus you like here. Roasted red pepper hummus or a traditional lemon hummus would be just as delicious. Make adjustments to the quantity of vegetables used in the salad and also the amount of oil and vinegar in the dressing to suit your preferences. Tasting as you go is the key to getting the dressing just right. Mine was rather thick but adding more olive oil, lemon juice and vinegar will thin it out more if you prefer.

Greek Salad with Hummus Dressing

Recipe by Lisa Turner Cuisine: Mediterranean Published on September 22, 2014 A fresh, crunchy Greek salad dressed with a rich, zesty, tangy and hearty hummus dressing Print this recipe Salad: a generous few handfuls of mixed leaf lettuce, torn into pieces 1 small radicchio, trimmed and chopped 1 red bell pepper, seeded and cut into strips 1 small red onion, cut into half rings 1/2 English cucumber, sliced a few handfuls of cherry tomatoes, halved 1 1/2 cups Feta cheese, crumbled + extra for garnish 1 cup Kalamata olives, pitted Dressing: 1 1/2 cups hummus (I used avocado hummus) 1/3 cup red wine vinegar 1/2 cup olive oil 2 tablespoons white balsamic vinegar or white vinegar juice from 1 lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste Instructions: Combine the salad ingredients in a large bowl. In a medium bowl, whisk together the ingredients for the dressing until smooth, adding more oil and vinegar as needed to thin the dressing to your taste. Arrange the salad on plates, spoon some dressing over each serving, and top with some extra crumbled Feta. Makes 6 servings

More salads to enjoy courtesy of Lisa's Kitchen:
Avocado Salad
Beet and Feta Salad
Middle Eastern Chickpea and Olive Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: The New Criterion

Audio Accompaniment: Marsen Jules

Avocado Greek Salad

Salads appear on my table year round, but they are especially suited to the summer months when the produce is fresh and local and lighter meals are in order. All the fixings of your usual Greek salad are featured here — fresh vegetables, olives and feta — but the twist here is the addition of creamy avocado. The first time I tried it, I substituted goat cheese for the feta for some extra creaminess. The possibilities here are endless really, although a healthy helping of good quality olives and cheese are in my mind essential.

This refreshing variation on my usual Greek salad is rather substantial and could easily be a meal in itself, although I found it especially satisfying when paired with baked falafel stuffed in pita breads.

Avocado Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on July 10, 2014 A modern-style Greek salad with a zesty dressing, plenty of feta cheese and Kalamata olives, and chunks of avocado to provide a creamy texture contrast and a dose of added nourishment Print this recipe Salad: 1 small head romaine lettuce, torn into pieces 1 small head radicchio, cut into pieces 1/2 English cucumber, sliced 1/2 red bell pepper, seeded and cut into strips 1/2 green bell pepper, seeded and cut into strips 1 pint cherry tomatoes, halved 1 small red onion, cut into half rings 1 to 1 1/2 cups Kalamata olives, pitted and halved 2 avocados, cut into chunks 1 1/2 cups feta cheese, crumbled Dressing: 1/3 cup olive oil 1/3 cup red wine vinegar 2 tablespoons balsamic vinegar juice from 1 lemon (3 tablespoons) 1 tablespoon fresh thyme (1 teaspoon dried) 1 tablespoon fresh chopped oregano(1 teaspoon dried) 1 tablespoon fresh chopped basil leaves (1 teaspoon dried) fresh cracked black pepper and sea salt to taste a few sprinkles of dried red chili flakes (optional) Instructions: To make the dressing, whisk together all of the ingredients in a small bowl. In a large bowl, toss together the lettuce, radicchio, cucumber, peppers, tomatoes, onion and olives. Just before serving, peel and pit the avocados and cut into bite-size pieces. Tansfer the avocado to a small bowl and gently toss with a few tablespoons of the dressing. Toss the salad with the remaining dressing. Serve the salad topped with chunks of avocado and the crumbled feta cheese. Makes 6 servings

Other substantial salads to try from Lisa's Vegetarian Kitchen:
Chickpea Salad with Goat Cheese, Olives and Arugula
Indian-Style Coleslaw
Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Dubfire

Greek-Style Cauliflower Gratin with Feta and Olives

In my quest to incorporate vegetables more regularly into my meal planning, cauliflower has been taking a prominent role lately. Apart from the delightfully sweet and earthy flavor and crunch of fresh cauliflower, it's a wonderfully versatile vegetable that can star with so many other strong-flavored ingredients and in so many different cuisines.

Indian curries have long been among my favorite ways to feature cauliflower, but I've got to say now that Greek flavors are another favorite candidate.

It could be my weakness for good quality sheep milk feta cheese and Kalamata olives, but baking lightly steamed cauliflower and olives in a tangy herbed tomato sauce topped with browned feta cheese and bread crumbs was such a winning combination not only for me but also for my husband and best friend Basil that I ended up making it twice in short succession. It's that good, and disappeared quickly on both occasions.

This is also a great side to keep in mind when you need or desire to make things up ahead of time, because everything can be assembled in the casserole dish and left for hours on the counter or in the refrigerator before baking. I have a feeling that crumbled soft goat cheese would work well in the topping as well instead of feta cheese (just add more salt to the casserole in that case). But whether you use feta or goat cheese, the key as always is to choose top quality ingredients. Inferior olives and cheese will just mute the other flavors instead of enhancing them.

Greek-Style Cauliflower Gratin with Feta and Olives

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Greek Published on April 24, 2014 Fresh steamed cauliflower and plump Kalamata olives baked in a tangy herbed tomato sauce topped with feta cheese Print this recipe Ingredients: 1 large cauliflower, cut into bite-size florets 2 tablespoons olive oil + more for greasing the baking dish 1 medium tomato, chopped 2 cloves garlic, minced or crushed 1 to 2 jalapeños, seeded and finely chopped 1/2 teaspoon paprika 1 teaspoon dried oregano 1/2 to 1 teaspoon dried thyme 1/2 to 1 teaspoon dried dill 1/2 teaspoon sea salt, or to taste 2 tablespoons lightly toasted pine nuts 14 to 16 Kalamata olives, pitted and halved fresh ground black pepper to taste juice from 1 small lemon (2 tablespoons) 1 1/2 to 2 cups feta cheese, crumbled 1/3 cup Greek yogurt 1/4 cup bread crumbs Instructions: Steam the cauliflower pieces until just tender, about 6 to 8 minutes. Meanwhile, brush a 2-quart baking or casserole dish with olive oil and set aside. Preheat an oven to 375°. In a large bowl, combine 1 tablespoon of the olive oil with the tomato, garlic, jalapeño, paprika, oregano, thyme, dill and salt (it shouldn't be necessary to add much salt as both the feta cheese and olives will add plenty of saltiness). Stir in the cauliflower, pine nuts, olives, black pepper and lemon juice. Toss to coat the cauliflower. Transfer to the prepared baking dish. In medium bowl, mix together the feta cheese and yogurt and mash with a fork. Make sure to leave some decent sized chunks of feta. Evenly distribute over the top of the cauliflower. In a small bowl, toss together the bread crumbs and remaining tablespoon of olive oil. Sprinkle over the cheese layer. Bake uncovered for 35 to 45 minutes or until the top is lightly browned and the liquid has reduced. Makes 6 servings

More cauliflower dishes you are sure to enjoy from Lisa's Kitchen:
Broccoli Cauliflower Mornay
Cauliflower & Olive Salad
Cauliflower and Green Pea Curry
Curried Cauliflower and Black-eyed Pea Soup
Mixed Vegetable Coconut Curry

On the top of the reading stack: Dead Souls by Gogol

Audio Accompaniment: Nicolas Bacher

Greek-Style Lemon Rice

While it is true that Indian cuisine is my passion, I enjoy traveling around the world in my kitchen, whether I am making more traditional dishes or coming up with fusion-style creations. This time around, I was dreaming of an escape from the winter wonderland that officially is called spring currently.

This lemony Greek rice with olives and herbs proved to be a fine accompaniment to a Greek themed meal that I planned a while back. It's very easy to make but the flavor is rather bold and fancy. Next time you are planning a homage to Mediterranean cuisine, considering dishing this one up. I found it to be a fine accompaniment to gigantes aimmered in a garlicky tomato aauce. Serve a Greek salad to complete the meal and the Greek dining experience.

Greek-Style Lemon Rice

Recipe by Lisa Turner Cuisine: Greek Published on March 26, 2014 Simple lemon white rice with Greek seasonings and black olives — an easy and delicious side for any Mediterranean meal Print this recipe Ingredients: 1 cup jasmine rice, rinsed 2 cups water 1 teaspoon olive oil 1 shallot, finely chopped 1 teaspoon dried dill 1 teaspoon dried mint 1/2 teaspoon dried oregano juice from 1 lemon (3 tablespoons) 1/4 to 1/2 cup Kalamata olives, pitted and chopped 1 teaspoon sea salt, or to taste fresh ground black pepper 1/4 cup fresh parsley, chopped, for garnish Instructions: In a medium pot, heat the olive oil over medium heat. Toss in the shallots and stir for a few minutes to soften. Add the rinsed rice and pour in the water. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — 15 to 20 minutes. Remove from heat and let the rice stand undisturbed for 5 minutes. Add the dill, mint, oregano, lemon juice, olives and salt and pepper. Toss together with a fork. Let sit for another 5 minutes to allow the flavors to blend. Serve warm, garnished with fresh chopped parsley. Makes 6 side servings

Other Greek inspired dishes to try from Lisa's Kitchen:
Classic Greek Salad
Gigantes Bean Tomato Casserole
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

On the top of the reading stack: stacks of recipes to try

Audio Accompaniment: Alan Fitzpatrick

Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)

One of the earliest Greek dishes I made at home, after mastering Greek salad, was baked Gigantes in a rich, herbed tomato sauce. I've since explored the delights of Greek cuisine in more detail and I've yet to be disappointed. The Mediterranean diet is often considered to be one of the healthiest on the planet, so why not explore.

Craving Greek fare again, I made this stovetop version with gigantes and tomatoes as part of a Greek themed meal. It was an ideal accompaniment to a cauliflower gratin with Feta and olives and a Greek-style rice. I'll be sharing those recipes over the next little while.

Do take care not to overcook the beans. You want them tender but not falling apart.

Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Greek Published on Februay 12, 2014 Giant lima beans simmered in a rich and zesty Greek-seasoned tomato sauce Print this recipe Ingredients: 2 cups dried gigantes or large lima beans 2 tablespoons olive oil 1 medium onion, chopped 2 large cloves garlic, minced 1 large jalapeño, seeded and finely chopped 3 large tomatoes, seeded and chopped or 1 14 oz (400 mL) can chopped tomatoes 5 to 6 cups water 5 1/2 oz (156 mL) can tomato paste 2 teaspoons dried oregano 1 to 2 teaspoons dried dill 1 teaspoon dried mint 1 teaspoon paprika 1 bay leaf 2 teaspoon sea salt, or to taste juice from 1 lemon (3 tablespoons) fresh ground black pepper to taste 1/4 cup fresh parsley, chopped, for garnish Instructions: Rinse the gigantes or lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse. Heat the oil in a large heavy-bottomed sauepan over medium heat. When hot, add the onion and cook, stirring often, until the onion is softened — about 5 to 7 minutes. Add half of the garlic and jalapeño, stir for about 1 minute, and then add the tomatoes. Cook, stirring often, until the tomatoes thicken — about 10 to 15 minutes. Next add the remaining garlic and jalapeño, the drained beans, water, tomato paste, oregano, dill, mint, paprika and bay leaf. Bring to a simmer, reduce the heat to low and cover. Cook for 45 minutes, stirring occasionally. Stir in the salt and simmer for another 15 to 25 minutes or until the beans are tender but not falling apart. Place a strainer over a large bowl and pour in the beans. Return the tomato broth to the pan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is thickened. Gently stir in the beans and cook for another 5 minutes or so. Stir in the lemon juice and black pepper. Let sit for 5 minutes and serve, garnished with chopped parsley. Makes 6 main servings

More Greek fare from Lisa's Kitchen to try at home:
Skewered Greek Salad
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Greek Lentil Soup (Fakes)

On the top of the reading stack: Kitchen Workshop-Pizza: Hands-on Cooking Lessons for Making Amazing Pizza at Home by Ruth Gresser

Audio Accompaniment: Kolsch

Gigantes Bean Tomato Casserole

I never used to like lima beans, which is rather odd I suppose as I have quite a supply of different dried beans on hand at all times as they occupy such a central place in my diet. My first experience was less than pleasant, as I used beans from a can that had a slimy texture that just didn't work with a mixed bean salad, and another time I made a huge pot of "lucky bean" soup that lacked any real flair and seemed as if it could have fed five thousand men.

That was during my early days of exploring vegetarian food and cooking. Since then, my cooking skills have strengthened and my knowledge and palate are more refined, and this recipe certainly proved to me that often when we think we don't like certain foods, it is because of how they have been prepared and served. Lima beans or giant lima beans — gigantes — have joined the ranks with the other dried legumes in my kitchen.

I've shared this dish before on this space but made a few minor changes to the recipe and it's worth sharing again. It's a comforting casserole that you will want to serve on a regular basis. Easy to make, you can prepare the rest of your meal while it bakes in the oven. If this recipe doesn't convert lima bean skeptics, I don't know what will.

Gigantes Bean Tomato Casserole

Recipe by Lisa Turner Cuisine: Greek Published on April 28, 2013 Simple, rich, tangy and flavorful Greek baked bean casserole with dried herbs Print this recipe Ingredients: 1 1/2 cups dried gigantes (giant lima) beans 1 bay leaf 2 to 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 1 celery stalk, diced 1 medium carrot, diced 2 jalapeños or green chilies, seeded and minced 1 heaping teaspoon hot paprika 1 tablespoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried dill 1/2 teaspoon dried basil 4 medium tomatoes, finely chopped 3 tablespoons tomato paste 1/2 cup fresh parsley, chopped 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the gigantes beans and soak overnight covered in several inches of water. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the beans are tender. Drain, reserving 2/3 cup of the cooking liquid, and set aside. Lightly grease a large casserole dish. In a large saucepan, heat the oil over medium heat until hot. Add the onion and fry until it begins to brown. Next add the garlic, celery, carrot and jalapeños or chilies and stir for a 2 to 3 minutes. Next add the paprika and dried herbs, stir for another minute, and then add the tomatoes, tomato paste, parsley, the reserved cooking liquid from the beans, and salt and pepper to taste. Cook until the sauce begins to thicken, about 15 minutes, stirring occasionally. Gently stir in the beans and transfer to the casserole dish. In a preheated 350° oven, bake the beans, uncovered, until the top of the casserole is browned and most of the liquid has evaporated, about 50 to 60 minutes. Makes 6 servings

More Greek recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Quinoa Dolmadakia (Stuffed Grape Leaves)
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives
Greek Lentil Soup - Fakes
Skewered Greek Salad

Greek Omelette

On the rare occasions that I go to a diner for breakfast, I'll most often order a Greek omelette … in part that's because it's usually one of the few omelettes in diners that doesn't have meat, but mostly because I love Feta cheese with eggs. Of course a Greek omelette from a diner doesn't usually seem to contain much more than onions, peppers and cheap salty cow's milk Feta. So when my husband suggested a trip to the diner on a cold winter morning that didn't make going outside very appealing, I thought that a homemade Greek omelette could be so much nicer and keep me indoors as well. So off to the refrigerator and cupboards to find the ingredients for a simple but terrific home cooked Greek omelette with a fair bit more of the ingredients and flair that you'd expect to find in Greek food — spinach, tomatoes, Kalamata olives, oregano, and of course some delicious imported sheep's milk Feta from the local delicatessen.

This colorful and delicious four-egg omelette easily filled both of us up — it could really have fed three people — and left us wanting to make our own Greek omelette again soon. It's also quite simple too. If I keep spoiling us with homemade omelettes, the local diners won't be seeing very much of us in the future.

Greek Omelette

Recipe by Lisa Turner Cuisine: Greek Published on March 24, 2013 Simple, colorful and delicious four-egg Greek-style omelette with spinach, tomatoes, olives and Feta cheese — a wonderful breakfast or light lunch for two or three people Print this recipe Ingredients: large handful of fresh spinach leaves, trimmed and chopped 2 green onions, sliced 1 small jalapeño, seeded and chopped 4 eggs 1/2 teaspoon dried oregano 2 tablespoons olive oil 1/2 cup Feta cheese, crumbled small handful of grape tomatoes (8 to 10), halved small handful of Kalamata olives (10 to 12), halved or chopped sea salt and fresh ground black pepper Instructions: Heat a large 9 or 10 inch non-stick skillet over medium-low heat and toss in the spinach leaves, the white parts of the green onions and the jalapeño. Add a few drops of water and cook, stirring frequently, for 8 to 10 minutes or until the spinach leaves are wilted. Add a few more drops of water if the pan becomes too dry. When the spinach has wilted, remove from the pan and set aside. Wipe down the pan with paper towel. Meanwhile, break the eggs into a bowl and add the green parts of the green onions and the dried oregano. Beat lightly with a fork. Return the pan to the stove, add the olive oil, and turn up the heat to medium. When the oil is hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Add the wilted spinach mixture, 1/4 cup of the Feta cheese, and the grape tomatoes and olives to the middle of the omelette. Let the eggs cook for another 20 to 30 seconds until they're set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate, scatter the remaining Feta cheese over top, and season with salt and black pepper to taste. Serve right away. Makes 2 to 3 servings

Other breakfast ideas you'll enjoy from Lisa's Kitchen:
Greek Feta & Olive Frittata
Fennel and Grape Tomato Frittata with Goat Cheese
Greek Scrambled Eggs with Tomatoes and Feta
Asparagus & Feta Cheese Scramble

On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw Living by David Cote and Mathieu Gallant

Audio Accompaniment: morning silence

Classic Greek Salad Revisited

I've been making my own Greek salad for years. The ones I have tried from most restaurants rarely satisfy. There is just no comparison to homemade versions. First, you typically only get about 4 olives, the Feta is not good quality and tends to be overly salty, and the vegetables are not as fresh as I would like, nor is iceberg lettuce of much use in terms of taste and nutritional value — it adds some crunch, but that's about it.

From my kitchen, you get a loaded up fairly classic version, with lots of good quality olives that are pitted just before being added to the salad and a decent quantity of delicious Greek sheep milk Feta. In addition to peppers, red onion and cucumber, I've added some slightly bitter endives, radicchio and some fresh leaf lettuce. For best flavor, mix your salad up ahead of time, seal tightly and chill in the refrigerator for a few hours before serving to blend the loveliness.

This is my contribution to No Croutons Required this month. The theme is raw soups and salads.

Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on March 12, 2013 A dressed-up modern-style Greek salad with an assortment of leaf vegetables and plenty of Feta cheese and Kalamata olives Print this recipe Salad: a few handfuls of leaf lettuce, torn into pieces 4 Belgian endives, trimmed and chopped 1 small radicchio, trimmed and chopped 1 red bell pepper, seeded and cut into strips 1 green bell pepper, seeded and cut into strips 1 banana pepper, seeded and cut into strips 1 small red onion, cut into half rings 1/2 English cucumber, sliced few handfuls cherry tomatoes, halved 1 1/2 cups Feta cheese, crumbled + extra for garnish 1 cup Kalamata olives, pitted Dressing: 1/3 cup extra virgin olive oil 1/4 to 1/3 cup red wine vinegar 2 to 3 tablespoons white balsamic vinegar juice from 1 fresh lemon 1 teaspoon dried thyme 1 teaspoon dried basil fresh cracked black pepper to taste pinch or two of dried red chili flakes Instructions: Combine the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients. Pour over the salad and gently toss to coat. Garnish with extra crumbled Feta cheese. Makes 6 servings

More Greek creations you are sure to enjoy:
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Skewered Greek-Style Salad

Audio Accompaniment: Erot

Skewered Greek-Style Salad

Savoring the last few weeks of summer, I decided to bring the Mediterranean to Canada on a stick. Here we have a Greek-Style salad on a bamboo stick with a refreshing vinaigrette. Serve as an appetizer to highlight your main courses. This fancy presentation will have your diners in suspense as they await what comes next.

You may omit any of the suggested ingredients that make up the combination that I have presented and/or add your favorites and mix up the order of the presentation. Surely if you want to keep things simple, you don't have to include stuffed peppers with goat cheese, nor slow-roasted cherry tomatoes, but this gourmet sensation is worth a bit of extra effort. Slow roasting the cherry tomatoes adds an extra natural sweetness to this salad and any leftovers are perfect for snacking on and will add a special flourish to many dishes gracing your table.

The stuffed peppers might be the star of the show here or maybe the slow roasted tomatoes will receive the highest praise, but everything on this skewer comes together so well and compliments the other ingredients. The basil adds a cleansing touch to the palate making this a perfect light and refreshing appetizer. Vegetarians can make skewers as well as their meat loving friends.

Skewered Mediterranean Salad

Recipe by Lisa Turner Cuisine: Mediterranean Published on August 20, 2012 Mediterranean vegetables and Feta cheese served on bamboo skewers and dressed with a light herb and olive oil vinaigrette Print this recipe Ingredients: 24 cherry tomatoes olive oil for brushing 6 pickled peperoncini (Italian) peppers 2 to 3 oz (50 to 75 g) soft goat cheese 3 oz (75 g) Feta cheese, cut into 6 cubes 1/2 small red onion, cut into small squares 12 pitted Kalamata olives 12 leaves from jarred marinated artichokes 12 fresh basil leaves fresh oregano for garnish dried red pepper flakes for garnish Dressing: 2 teaspoons lemon olive oil (or 1 1/2 teaspoon olive oil + 1/2 teaspoon fresh lemon juice) 2 teaspoons white balsamic vinegar (or 1 teaspoon each balsamic and rice vinegar) 1 teaspoon fresh oregano, finely chopped 1 teaspoon fresh basil, finely choppped sea salt and fresh cracked black pepper to taste You will also need: 6 12-inch skewers or bamboo sticks Instructions: Begin by roasting half of the tomatoes. Preheat an oven to 250° and brush a baking sheet with olive oil. Cut 12 cherry tomatoes in half and arrange on teh baking sheet. Sprinkle more olive oil over of the tomatoes and season with a light sprinkle of salt and fresh cracked black pepper as well as some dried herbs if desired. Bake for at least two hours, turning the tomatoes over occasionally, until they are slightly browned, shriveled and dry but still tender with a little juiciness left. Remove from the oven and let cool. Meanwhile, gently seed the peppers and stuff with goat cheese. Cover and refrigerate until ready to use. Whisk together the ingredients for the vinaigrette. Begin assembling the skewers with a fresh cherry tomato. Follow with a cube of Feta, a piece of onion, olive, artichoke, slow-roasted tomato, onion, stuffed pepper, olive, slow-roasted tomato, artichoke, and another fresh cherry tomato before finishing with fresh basil leaves. Repeat for the remaining skewers. Arrange on a serving plate and sprinkle the dressing over the skewers. Garnish with oregano and red pepper flakes and the remaining basil leaves to cleanse the palate. Makes 6 appetizers

More little bites to be enjoyed from Lisa's Vegetarian Kitchen:
Goat Cheese Olive Balls
Thai Tempeh Patties with a Red Chili Dipping Sauce
Olive Cheese Balls
Stuffed Mushrooms with Goat Cheese

On the top of the reading stack: browsing the shelves

Audio Accompaniment: minilogue