copyright 2010, Maria Liberati
One of my favorite restaurants in the South of Italy-near my country house- makes this incredibly memorable, but yet so simple – salad. Everything there is made with a touch of Greek influence using local ingredients..and the resulting dishes served there are ..well…magnifico!
The dish..is a warm feta salad..that includes lots of local ingredients including San Marzano tomatoes..
And when I am far away from the country house.. I still enjoy making this ..sometimes for an after dinner salad (Italians eat their salads after their main course) or for a light dinner or lunch, an antipasto or even a topping for a pasta dish (rigatoni pasta is perfect).. Anytime you eat it..is perfect.
Unfortunately the restaurant was closed for ‘ferie’ or vacation during my last trip..but with a visit to a local produce or farm market you can make it yourself.
Warm Feta Salad
(from award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions
*1/4 lb of feta
*4 fresh, ripe tomatoes-San Marzano or Roma tomatoes are best or locally grown red, ripe tomatoes
*1 red onion
*1 tsp of fresh or dried oregano
*4 tablespoons of extra virgin, cold pressed olive oil
*Pinch of salt and pepper
Oil a casserole dish. Layer the ingredients. First a layer of thinly sliced red onion, top onions with crumbled feta cheese, then top with thinly sliced tomatoes. Drizzle olive oil and sprinkle oregano pepper and salt on each layer before topping. Top the final layer with olive oil, pepper, salt and oregano also.
Bake in oven preheated to 350 degrees for 10 minutes or just until feta begins to melt,
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