The Greek Goddess Remix

With Artichoke Hearts, Feta and Kalamata Olives

My boss and I recently learned that a salad we carry in the deli will be discontinued.  What am I saying?  Our deli’s used to buy this salad called Greek Goddess and now we can’t because the company doesn’t make it anymore.  My mission: Recreate it. 

So, I read the ingredient label and hit the kitchen.  (Side note:  I do this all the time… for example, if I like a dressing or the local market makes a killer chicken salad, find out what’s in it and remix it at home.  Exclude baking from this advise as I am a terrible baker.)

This is a great deli/picnic/potluck recipe because it goes like this: saute peppers and onion, boil pasta and dump a few other things in a bowl.  Garnish and serve.    You’re a kitchen rock star (Bam! Lights on you, loud music, heads turn, soft wind through your hair.)  Since many of the ingredients will be from a jar (i.e. artichoke hearts), read how many ounces are in the whole thing and do the math from there.  No need to stress about specifics, just do the best you can.  Also, the olives and feta are quite salty, so go real easy on the salt before tasting the finished product.

2 cloves garlic (sliced)
1 red or green bell peppers sliced to ½”
1/2 onion sliced to ½”

Spread into a pan, sprayed with nonstick spray, and bake at 350*F for 15 minutes (until softened)
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1/8 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano
Make Salad:
3 cups (one store bought package) cheese tortellini
Roasted pepper/onion/garlic mixture
1/8 cup parsley, chopped (Charlies)
3oz feta, crumbled
3oz artichoke hearts
1.5oz Parmigiano Reggiano
8oz whole pitted kalamata olives, drained
1/2 cup white balsamic viniagrette
Cook pasta until al dente; roast pepper/onion/garlic mixture, add dressing ingredients in jar and give a good shake. 

Combine all ingredients in bowl.  Garnish with parsley and serve.


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