Tuesday, January 14, 2014

Greek Salsa Salad with Naked Basil Burgers

Sometimes, leaving the lettuce out of a salad is a fun way to mix it up. A lot of my favorite salads don't have any lettuce at all. This Greek Salsa Salad is a perfect example and one that I can almost always whip up in my kitchen because these ingredients are some of my kitchen staples. 

I originally had my eye on this Southern Living recipe, but I ended up using it as more of an inspiration and just went with my own little method. The Greek Country Salad at my favorite local restaurant, Ilios Noche is one of my favorite things to re-create at home. I chopped up my fresh ingredients a little smaller this time, making Salsa Salad the perfect new name. I served with Naked Greek Burgers on top, again, a little something I just came up with on my own. Using lean grass-fed beef, I mixed in garlic, oregano, basil, salt and pepper and grilled them up on my trusty grill pan! 

Another salad success!

Greek Salsa Salad with Naked Burgers

1 cucumber, diced
2 vine ripe tomatoes, diced
1/2 cup kalamata olives, roughly chopped 
1/4 red onion, diced
fresh dill
4 oz. feta, crumbled
3 Tbsp. Pour Olive Organic Garlic Extra Virgin Olive Oil or other good quality olive oil
3 Tbsp. Pour Olive Sicilian Lemon White Balsamic or 3 Tbsp. lemon fresh lemon juice
salt + pepper, to taste 

1 lb. lean grass fed beef
1 clove garlic, minced
1 tsp. dried oregano
handful fresh basil, chopped
salt + pepper, to taste

Chop all fresh ingredients for the salad and place in a salad bowl. Toss with olive oil, vinegar and salt and pepper to taste.

Brush a grill pan with olive oil and place on medium heat. 

For the burgers, using your hands, mix in garlic, oregano, basil, salt and pepper with the beef. Make burgers the size of your liking, I normally do 3- 4 per pound.

Cook burgers 5-6 minutes on each side, or until cooked how you like! Serve on top of the salsa salad. I piled my salsa salad on top of a little pile of organic baby spinach.

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