Who doesn't love a great salad?... especially women!!
Yay... a girl's weekend!
Aaahhh... girl time... talking about girl things, doing girl things and eating girl food... mostly salads. Everyone loves salads but women really really love salads!
We were celebrating my niece's birthday... yes... I said it right... my niece... who I also consider one of my best friends. I know what you are all thinking... how can she be your niece? Well, it's true. I am the youngest of ten children and she is my oldest brother's daughter.
She rented a house on Santa Catalina Island and...
invited her six best friends to join her for two nights.
She even had tote bags personally monogrammed for us.
Santa Catalina is a really fun island off the Southern California Coast. Avalon, the town, is very charming and a great little weekend getaway destination. It can get pretty crowded during the summer, but slows down in the fall. The island has a colorful history, from a gold rush that never found gold in the 1800's, to Hollywood stars partying at the Casino built in the 1920's.
Of course, the island/beach life is great with me... and we hit the weather just perfect... no fog.
The walks and bike rides were incredibly picturesque.
There was a 26 mile outrigger canoe race from Newport to Catalina. The paddlers added a fun energy to the island. The outriggers were so beautiful all lined up in the anchorage.
When you are traveling who wants to eat every meal out? Why not make a simple, hearty and tasty salad. This Mediterranean Salad is a great option for lunch or dinner. You really only need a knife to cut the vegetables, cheeses and meats and a whisk (even a fork will do) to emulsify the olive oil for the vinaigrette.
The ingredients are all things you should be able to find anywhere. If not, make it with what you can get. If you really want to make it even simpler you can purchase bottled salad dressing. I always feel it's worth it to make your own, but sometimes it's just not possible. The Red Wine Vinaigrette recipe can be altered by using dried herbs or leaving them out all together. You can also substitute dried mustard for the dijon mustard. If you have a broiler available to you, I like to rub the baguette with a garlic clove and drizzle with olive oil and sprinkle with salt. Broil just until crunchy and lightly browned.
If you have extra cheeses, meats and baguette, don't let them go to waste... make a cheese and meat platter for another appetizer or lunch.
I serve this Mediterranean Salad as a lunch on Green Flash. So whether you are traveling and staying in a house, condo or hotel room with a kitchenette, live in a small space, or cooking in a galley, or just want a simple meal at home, this salad is a great option!
- 2 bags Baby Mixed Greens
- 1/2 Yellow Pepper, cut into thin strips
- 1/2 Orange Pepper, cut into thin strips
- 1/4 large Red Onion, sliced very thinly
- 1/2 large Cucumber, sliced into half moons
- 2 large Tomatoes, sliced into half moons
- 12 slices Parma Prosciutto, torn into strips
- 6 large slices Roasted Turkey Breast, cut into slices
- 1/4 lb Cambazola Cheese, in small chunks
- 1/4 lb Swiss Emmentaler Cheese, sliced into thin strips
- 1/2 lb Triple Cream Brie Cheese, sliced thick
- 18 pitted Kalamata Olives
- 18 Green Olives
- 1 Baguette or other fresh bread, sliced diagonally
- Slice all vegetables, Turkey, Prosciutto and Cheese, set aside.
- Make Red Wine Vinaigrette (recipe below).
- Put Baby Mixed greens in large bowl and toss evenly with Red Wine Vinegarette being careful not to over dress.
- Toss Baby Mixed Greens with dressing right before plating.
- Place Baby Mixed Greens on 6 individual large plates.
- Place Tomatoes and Cucumbers on perimeter of plate.
- Place Peppers in center.
- Randomly place Turkey, Prosciutto, Cambazola, Emmentaler and Olives.
- Drizzle more Red Wine Vinaigrette on top of plated salads.
- Add two slices of Bread to each plate and top with Brie slices.
- You can use my picture as a guide to plate or get creative!
Red Wine Vinaigrette
Serves: 6 to 8
- 1 T Dijon Mustard
- 1 T Garlic, chopped
- 1 1/2 T fresh Basil, chopped
- 1 T fresh Flat Leaf Italian Parsley, chopped
- 6 T Red Wine Vinegar
- 3/4 C Extra Virgin Olive Oil
- 1/2 tsp or to taste each Kosher Salt and freshly ground Pepper
- Mix together first four ingredients in small bowl.
- Add Red Wine Vinegar.
- Slowly whisk in Olive Oil to emulsify.
- Add Salt and Pepper, to taste.
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