Ingredients with Measurements:
- 1 cup of Metsovone cheese, cubed
- 1 can of artichoke hearts, drained and chopped
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of Kalamata olives, pitted and halved
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of fresh lemon juice
- 1/4 cup of extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the cubed Metsovone cheese, chopped artichoke hearts, thinly sliced red onion, halved Kalamata olives, and chopped parsley.
2. In a separate small mixing bowl, whisk together the fresh lemon juice, extra-virgin olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 280
- Fat: 25g
- Carbohydrates: 8g
- Protein: 8g
- Fiber: 3g
Substitutions for ingredients:
- Metsovone cheese can be substituted with any semi-hard cheese, such as Gouda or Cheddar.
- Kalamata olives can be substituted with any other type of black olive.
- Fresh parsley can be substituted with fresh basil or cilantro.
Variations:
- Add chopped tomatoes or cucumber for a refreshing twist.
- Substitute the artichoke hearts with roasted red peppers for a different flavor profile.
- Add some crumbled feta cheese for an extra tangy kick.
Tips and tricks:
- For best results, use high-quality extra-virgin olive oil.
- Make sure to drain the artichoke hearts well before chopping them.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra parsley or olives for a pop of color.
Garnishes:
- Fresh parsley or chopped olives.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
- If the salad is too dry, add more olive oil or lemon juice to taste.
- If the salad is too salty, rinse the olives before adding them to the salad.
Food safety advice:
- Make sure to properly store the salad in the refrigerator to prevent any bacterial growth.
Food history:
- Metsovone cheese is a Greek cheese that originated in the town of Metsovo in the Epirus region of Greece.
Flavor profiles:
- This salad has a tangy and salty flavor profile with a hint of sweetness from the artichoke hearts.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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Region: Greek