This is my absolute go-to for any potluck event. So fresh, so delightful! It is just as good at room temperature as it is cold and there are so many ways to customize it. I created this for an impromptu barbecue at my office on the 4th of July. The beauty is that every beautiful ingredient really gets a chance to shine! I just recently started making my own feta cheese which is just unbelievable in this dish but store-bought works just fine too. —Crematia
fresh lemon juice
Red wine vinegar (or balsamic or white wine or be creative)
fresh minced oregano
chopped fresh parsley
extra virgin olive oil
fresh ground black pepper
cherry or grape tomatoes
torn fresh basil
torn fresh spinach
pine nuts, toasted
high quality olives, pitted and chopped (I mix black and green)
high quality pepperoni or other Italian meat
In This Recipe
For the dressing, whiz everything but the olive oil in a blender or food processor for a few seconds until the onion and garlic are VERY fine. While the machinery is running, slowly drizzle in the olive oil. Presto, you’ve got dressing.
Slice the tomatoes in half and layer them on a cookie sheet (cover it with aluminum foil to make clean-up easier), cut-side up. Drizzle with olive oil (you can use a
cheaper olive oil because you will be heating it but feel free to use Extra Virgin if you like) and sprinkle with salt and freshly ground black pepper. Roast at 300 for about an hour until they are somewhat dry. Cool.
Chuck it all in a big bowl and toss with the dressing. Save some pine nuts or basil flowers for garnishing the top.