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

Salad-

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 

Burgers-

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.

Greek Orzo

How about I start your weekend off with an easy and delicious (and colorful) orzo salad!? Orzo is incredibly versatile, great to serve to large crowds and my best friend Meghan and I like to believe that it doesn't really count as pasta. Kind of. 

I mixed up this recipe for our Super Bowl party last month and everyone loved it! It can be served cold or at room temperature and surprise, surprise, it tastes ten times better the next day, the next next day and the next next day after that. Dishes like this are the best. Keep my Greek Orzo on file for your Summer picnics, an easy weeknight side or make a big batch on Sunday to enjoy for lunch all week!

Greek Orzo

1 lb. Orzo pasta
1 cup pitted kalamata olives, chopped
2 cups grape tomatoes, chopped
3 small Persian cucumbers, or one English cucumber, finely diced
6 ounces crumbled Feta cheese

Dressing:
6 Tbsp. good quality extra virgin olive oil
6 Tbsp. red wine vinegar
3/4 tsp. Dijon mustard
3/4 tsp. onion powder
3/4 tsp. garlic powder (or one clove garlic, minced)
3/4 tsp. dried oregano
3/4 tsp. pepper
3/4 tsp. Kosher salt

Fill a heavy bottom sauce pan with water and a sprinkle of salt and place on high heat. Bring to a boil. Add orzo and cook on medium-high heat for 7-10 minutes, or until pasta is al dente. Rinse and drain.

Prep tomatoes, olives and cucumbers by chopping and placing in a large bowl. 

In a small bowl, combine all dressing ingredients and whisk until well combined. Set aside.

Toss orzo, vegetables and dressing together in a large bowl. Season with more salt and pepper if needed. Finish with feta and refrigerate for at least two hours before serving.

Greek Salad Bites

Good things come in small packages, right? I'm completely in love with all mini, bite-sized foods right now. I love the way they look lined up, perfectly plated and easy for guests to grab. Small bites have my heart and if I have any say so, the second annual Moore-McConnell New Year's Celebration 2012 will feature a spread entirely made of small bites. Mini grit cakes topped with shrimp and andouille sausage? Somebody hold me. 

For the highly anticipated Olympics Party at our friends' house, Mark and I were in charge of representing the Greeks in the form of food. I knew that these Greek Salad bites were a must and had to make an appearance on the table. These little cuties are easy to assemble, full of flavor and were a giant hit! The olympics may be over, but Football season is just around the corner! These would make a great addition to your Saturday tailgate spread!

Greek Salad Bites

Grape tomatoes, cut in half horizontally
English cucumber, cut into thick rounds then quartered
Kalamata olives, cut in half horizontally
Feta cheese, cubed
Olive oil
Red wine vinegar
Oregano
Salt + pepper
Toothpicks

Cut all ingredients and place in a medium sized bowl. Drizzle with olive oil, red wine vinegar, then season with salt, pepper and oregano. To assemble your bites, start with a feta cube on the bottom. Next, stick on your cucumber and tomato, then finish off with a kalamata half and you're done.