Mozzarella, Pesto & Tomato Bruschetta
Sundays were made for bruschetta – all I did was use a slice each of a fabulous Pane Pugliese – available in Waitrose and lots of delis – toasted lightly on both sides then spread with a generous amount of a wonderful basil pesto – Pesto alla Genovese – or you could use one of your choice even a black or red pesto would be fine.
I sliced 4 San Marzano tomatoes in half and added them next. Then I sliced a ball of a good mozzarella and draped it over the tomatoes. Pop it under the hot grill for a minute or so until the moz just starts to melt – then remove and sprinkle a little black pepper and rock salt over it before adding a few fresh basil leaves.
It is bliss – each mouthful is a blessing. Make these soon. Please.
Greek Salad with Feta and Mint
Lunch today was one of my favourites. The mint is magical in this combo of flavours.
6 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 garlic clove crushed
Good pinch of sugar
Salt and pepper
200 gm feta cheese
1/2 head of iceberg lettuce shredded
6 San Marzano tomatoes quartered
1/2 cucumber thinly sliced
12 or so black olives pitted
Good bunch of fresh mint and a sprinkle of dried oregano
Make a dressing by whisking together the oil, lemon juice, garlic, sugar salt & pepper in a small bowl. Set aside. Rinse the block of feta under cold running water. Then cube it into about 1 inch squares. (Some Greek tavernas leave it whole smothered in oregano for you to break up at your leisure.)
Put the lettuce, tomatoes and cucumber in a salad bowl. Scatter over the cheese. Just before serving whisk the dressing, pour over the salad leaves and toss together. Scatter over the olives, oregano and the mint!
A really wholesome and filling light lunch.