six ingredient greek salad.

here’s a super fast & simplified greek salad that’ll satisfy your need for freshness & flavor in a hurry! and a touch more “impressive” than your standard greek sal using cucumber ribbons? because…it’s a ribbon!

f a n c y .

i love quickly marinating cucumber ribbons in vinegar. as seen in these sesame noodle bowls (still one of my favorite recipes on this whole site). i feel the ribbons really elevate the overall lewk of the salad, and quickly pickling them in vinegar adds more zing and flavor to every bite.

don’t even get me started with fresh mint. i love it. i should just make this into a fresh mint blog already. there was a phase when i was making everything with goat cheese…. well now it’s mint. it’s the mint & goat cheese blog.

like a far less cute version of ‘cupcakes & cashmere’ or ‘love & lemons’ or one of those zillions of other “blank & blank” blog names.

if you’re looking for a more involved greek salad, i definitely still stand by this greek salad recipe of mine from 5 (!!) years ago (lol the photos make me want to hide, but, #growth and stuff). sooo much flavor and texture in that sal. truly a meal.

enjoy this simple greek salad template and make it your own!

Easy Six Ingredient Greek Salad

Serves 2

Total Time: 15 minutes

Ingredients:

• 1 large cucumber, sliced into 1/8” ribbons, lengthwise

• 2 cups of cherry or grape tomatoes, halved

• 1/3 cup red onion, sliced into thin rings and rinsed

• 1/4 of a green bell pepper, sliced

• 1/2 cup feta cheese crumbles

• 1/2 cup fresh mint leaves, torn or sliced thinly

• white vinegar, black pepper, salt, EVOO to taste

Instructions-

With a mandoline or veggie peeler, thinly slice the cucumber into (not too thin) ribbons. Place the cucumber ribbons in a bowl and gently toss them with a big splash of white vinegar, some black pepper and a hefty pinch of salt. Chill in the fridge while you prep the remaining ingredients.

Slice the remaining vegetables. In a strainer, run the red onion slices under cold water, or, to take away even more of the sharp onion bite, quickly blanch them by pouring boiling water over them, then rinse under cold water to cool them down.

In a large bowl, gently combine the sliced tomatoes, red onion, and bell pepper. Use tongs to place the chilled cucumber ribbons in the large bowl. Add the feta and mint and gently toss to distribute all ingredients evenly. Serve into bowls immediately and drizzle with extra virgin olive oil, extra salt & pepper if desired, balsamic vinegar or red wine vinegar. Top with more fresh mint leaves. Enjoy!

qp

best ever tuna melt.

boy do i love a good tuna melt.

i remember the first time i had tuna melts with my neighbor growing up (hi katy!)…except i thought she called them “tuna boats.” maybe she did. i thought they were called tuna boats for a long time. her family would make them open-face on bagels with tuna and cheddar.

i think this might have been some of my first experiences using a big oven, besides chocolate chip cookies. i think we attempted making tuna melts in the microwave and we quickly learned that that was disgusting.

we’d make a lot of other microwaved delicacies like tortillas with refried beans and cheese, marshmallows on graham crackers, hot pockets…all the classics. then we’d do weird stuff like set the microwave for 30 seconds and see how many times we could run around the living room and back down the hall to the kitchen before it beeped. this is what pre-internet 90’s kids did for fun!

i’m sure once our tuna boats made it safely out of the oven, we’d plop down to watch full house or one of the other greats of our childhood. gooooooood times.

my grown up tuna melt is so very delicious.

adding the right mixture of ingredients to the tuna is key. plain tuna with mayo is fine, but i highly encourage you to make your tuna with mayo, black pepper and a pinch of salt, pepperoncini juice and sliced green onions.

i don’t know how to spell pepperoncini and i don’t think the internet does either. it either has 1 P or 2 P’s and an N in the middle or no N, and nobody seems to know what’s right. the jar says “peperoncini.” anyhoo…

the green onion and pepperoncini juice and black pepper really do it for me on a tuna melt.

if i’m making plain tuna sandwiches, peter likes chopped up dill pickles and a splash of pickle juice, but on a tuna melt i personally just want the flavor of the green onion instead. and the pepperoncini juice gives it that acidic kick. pete and i have strong, strong opinions against sweet pickles in tuna sandwiches and/or fried chicken sandwiches orrrr anywhere, lol. we’ve come across so many restaurants that use sweet pickles in these items and we are plum confused by it. dill pickles or nothing! in this case, pepperoncini juice.

pepperoncinis remind me of quizno’s. another throwback delicacy of my late youth. it’s not so great anymore, but in the early 2000’s quizno’s was the jam. that honey bacon clubbbbbb of 2001…mmmmm. “they got a peppa barrrrrr!”

this particular size of tuna melt could be cut in two and shared - buuut if you’re really really hungry you could eat the whole thing :)

it’s my favorite combo of all the things and it’s tuna melt perfection in my eyes. i hope you try it!

Best Ever Tuna Melt

Serves 1-2, Easily Multiplied

Total Time: 15 minutes

Ingredients:

• (1) 7-ounce can tuna fish, drained well (I use Albacore in water)

• 2 TB mayonnaise

• 1/2 tsp. black pepper

• big pinch of salt

• 1-2 TB pepperoncini juice, or dill pickle juice

• 3 green onion shoots

• 2-3 slices sharp cheddar cheese

• 1/2 a large avocado

• handful of fresh arugula

• (1) 1” thick slice of good sourdough bread

Instructions-

Slice the sourdough bread and toast it in a pan on medium heat with a tablespoon of olive oil until golden. Preheat the oven to 500 degrees F, or use the broiler.

Drain the tuna fish in the can and add the tuna to a bowl with the mayonnaise, salt & pepper, green onions and pepperoncini or dill pickle juice. Mash everything with a fork until well combined. If too dry, add extra pepperoncini juice or mayo.

With the grilled bread on a baking sheet, top it with the tuna mixture. Place the slices of sharp cheddar cheese on top. Place the baking sheet in the oven or broiler for about 3-5 minutes, until the cheese is super melty.

Remove from oven and top with sliced avocado, extra chopped green onion, and fresh arugula.

Enjoy immediately!

qp