quinn's place

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!

this is an “out-of-my-comfort-zone” recipe for sure.

but that’s what the new year is all about, eh?!

in fact, one of my many goals for this year (and last year, too) is to cook a new-to-me recipe every week that i wouldn’t normally make, or something with flavors that i don’t generally cook with.

this salad doesn’t exactly fall into that category since this is something i made up for my own blog, but i am basically killing this particular goal so far for the year, and it’s only january 8th. by the end of this day, i will have made 4 or 5 “new-to-me” recipes since last week. mostly from the bon appétit universe, surprise surprise!!!!!

i only cooked with fennel for the first time a few months ago when i made this grandma style pizza. sooo delicious. and wow, i always thought fennel would be ridiculously licorice-y, but it’s so so subtle and pleasant. and the bulb part is just a great crunch. also, i’m one of them black licorice loving freaks, so what was i waiting for anyway?

and dem pears doe…….full disclosure, these were a holiday gift from a family member. pears are neither peter’s or my favorite of fruits, so i wanted to at least get creative with them. sure, i ate a plain pear cut up with some honey & cinnamon, but overall, pears are just barely luke warm excitement for me. even less so for peter, haha.

but then i got to thinking (carrie bradshaw style)…..i couldn’t help but wonder…..meanwhile, in another kitchen across town…..

…..if i never come up with recipes using things i would normally not make or use for myself, i’m only stifling my own learning and creativity.

so i will try to get out of my cooking comfort zone more often!

however, i’m sorry to say that you’ll probably never see any seafood recipes on this website because that’s just crossing the line for me. plus, it would be quite fake of me to suddenly sing the praises of fish. but who knows, i could someday have a change of heart and/or taste buds.

ps. i feel extremely seen by this jim gaffigan bit about seafood.

pears are pretty, i’ll give it to em.

and i do have very fond memories of climbing pear trees growing up at my babysitter’s house, plucking off a crisp one and taking a few bites before throwing it to the ground.

also, pomegranate molasses! i made 2 recipes with it in the same day!

i have two bottles of it in our pantry and i’m glad i’m finally making use of it. it’s so delicious and tangy!

the char and tang of the pomegranate molasses on the pear is super tasty.

this is one of those salads where you must get one of each flavor/texture component in each bite!

ALSO! my never-before-blogged-about homemade go-to vinaigrette is a part of this recipe. you should certainly be making this vinaigrette in large quantities to keep in the fridge for all your new year salad-ing, it’s the best!

Kale, Fennel & Blue Cheese Salad with Pomegranate Poached Pear

Serves 3-4

Total Time: 25 minutes

Ingredients:

Poached Pears & Salad:

2-3 large firm pears - cut in half, seeds removed (removing pear skin is optional)
1 TB butter or coconut oil
1/8 - 1/4 cup white wine
3 TB pomegranate molasses
1-2 Meyer lemons or regular lemon, cut in half
3-4 large kale leaves - washed, dried & torn
1 TB olive oil
1/8 of a fennel bulb, sliced, plus some fennel fronds
1/3 cup blue cheese crumbles
1/3 cup chopped pistachios
kosher salt, to taste

Go-To Vinaigrette:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 TB apple cider vinegar
1 clove garlic, grated
1 small shallot, minced & rinsed
1 TB dijon mustard
pinch of kosher salt & black pepper

Instructions -

Wash and dry all the produce. Prepare the vinaigrette by whisking all ingredients in a small bowl, or shaking in a jar until combined. Store the unused vinaigrette in a jar in the fridge up to 2 weeks.

Place the torn or cut kale in a large bowl, drizzling with 1 TB olive oil and massaging well with your hands for 1-2 minutes. Add a pinch of kosher salt and toss again.

Slice the fennel and chop pistachios.

Heat the butter or coconut oil in a skillet on medium heat until it bubbles and barely begins to brown. Place the halved pears cut side down in the pan and let the pears and butter simmer together for 3-5 minutes, depending how firm or soft you’d like your final product. Reduce heat and add the white wine to the pan. Allow the wine to bubble and settle before drizzling the pomegranate molasses over the pears.

Bring heat back to medium. Gently lift the edge of each pear to let the liquid underneath and coat the pan. After 3-5 minutes, gently check to see if the pears are browning and getting slightly charred from the pomegranate molasses. You want the pears to still be slightly firm when you remove them from the pan. Place them cooked side up on a plate and set aside.

Press the halved Meyer lemons into the pomegranate molasses mixture in the skillet for a few minutes until charred.

Add the fennel and blue cheese crumbles to the bowl of tenderized kale and toss well. Add the desired amount of vinaigrette and toss gently again until all leaves are dressed.

Serve up the salad in bowls or on plates, topping with chopped pistachios and extra blue cheese crumbles, if desired. Tuck a halved pear and charred Meyer lemon into each serving.

Squeeze the lemon over the top of everything, including the pear, before eating.

Serve pears immediately!

Leftover kale salad can be stored in the fridge for 24-48 hours.