Tag Archives: Kalamata olives

Greek frittata

Greek frittata

The feta cheese and Kalamata olives make this a Greek frittata.

This is a recipe where you can vary the flavor profile by varying the amounts of the ingredients. Add more feta cheese to make that more dominant. Or reduce the number of Kalamata olives to lower their presence in the frittata. (I would recommend these directions for making modifications.)

Greek frittata

1 cup coarsely chopped spinach
1/4 cup feta cheese plus more for the top
8 Kalamata olives, cut into quarters lengthwise

3 eggs
olive oil

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the spinach, cheese, and olives into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle on additional feta cheese and place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

Honey mustard chicken salad

Honey mustard chicken salad

Honey mustard and chicken just go together. I make baked honey mustard chicken. Honey mustard sauce is often served for dipping with chicken tenders or strips. And honey mustard is a common type of salad dressing. So it is easy to come up with the idea for a honey mustard chicken salad.

A chicken breast is coated with a honey mustard mixture and baked. It is then sliced and served hot on the salad, with a bit more of that honey mustard mixture drizzled over for additional flavor. A honey mustard vinaigrette was an obvious choice for dressing the salad.

Different types of tomatoes can be used for the salad, of course. I found some mini heirloom tomatoes which I used here, which accounts for the variety of colors. I had been planning on using regular black olives but I had run out. So I used Kalamata olives, which turned out to be a good choice.

A few suggestions on preparation. I suggest lining the pan in which you are baking the chicken with foil. Some of the honey mustard mixture will run off the chicken breast, spread out around it, and turn black. It’s so much easier to crumple up and discard the foil than to scrub the pan.

The viscous nature of honey at room temperature makes it difficult to mix it with the other ingredients. My solution is to warm the honey first, which thins it out and makes the mixing much easier. I do this by putting the honey in the microwave for 15 or 20 second (less if there is a smaller amount left in the bottle). I’m just warming it up, not getting it hot. I have done this a lot, and it has never seemed to have negatively affected the honey.

Honey mustard chicken salad

1 chicken breast
1–1/2 tablespoons honey
1–1/2 tablespoons Dijon mustard
1 teaspoon olive oil

leaf lettuce
tomatoes
olives

3 tablespooons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
fresh ground pepper

Preheat the oven to 400 degrees. Line a pan with aluminum foil and spray lightly with oil. Mix the honey, mustard, and olive oil in a small bowl. Coat the chicken breast on both sides with the honey mustard mixture, reserving a small amount for spooning over the baked chicken on the salad. (This will be obvious and I really shouldn’t need to say it, but a food safety reminder is always a good idea: Since some of the honey mustard will be used uncooked, don’t let the spoon used to scoop out the mixture touch the raw chicken, and don’t let whatever you use to spread the sauce on the chicken go into the bowl.) Bake the chicken breast until cooked through, about 25 minutes or so. No problem slicing into it to check, as you will be slicing the breast before serving anyway.

Since the idea is to serve the salad with the chicken hot, before the chicken is done, prepare the remainder of the salad. Cut up the tomatoes as appropriate for their size and slice the olives you are using in half. Arrange these on the lettuce, with a spot left open for the chicken in the middle.

Whisk or shake in a small jar the oil, vinegar, honey, mustard, and pepper. Spoon the vinaigrette over the salad.

When the chicken is done, cut into slices and place the chicken on the salad. Drizzle some of the remaining honey mustard mixture over the chicken to enhance the flavor.

Greek salad

Greek salad

With feta cheese and Kalamata olives, I think I can call this a Greek salad.

The idea to include tuna comes from salade Nicoise, from another location on the Mediterranean. And the Mediterranean theme is continued with the seasonings for the vinaigrette.

On the tuna, assuming you’re not going fancy, it will likely be tuna from a can. For a salad such as this, I would definitely recommend tuna packed in olive oil rather than water. I just think that goes better on a salad, especially with the olive oil in the vinaigrette. In addition, I prefer the yellowfin tuna in olive oil. I think this has a fuller flavor than albacore tuna when the tuna is standing alone. Of course the choice of tuna is yours. But if you haven’t had the yellowfin tuna in olive oil on a salad, I would encourage you to give it a try.

Greek salad

tuna in olive oil (I suggest yellowfin tuna)
leaf lettuce
1/6 red bell pepper, cut into strips
10 Kalamata olives, cut in half lengthwise
about 6 grape or cherry tomatoes (depending on size), cut in half
red onion, thinly sliced
feta cheese, crumbled

3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, minced or pressed (less if an especially large clove)
1/4 teaspoon basil
1/4 teaspoon oregano
fresh ground pepper

Put all of the ingredients except the feta cheese on the lettuce, with the tuna in the middle. Whisk or shake in a jar the oil, vinegar, and other ingredients for the vinaigrette and add to salad. Top with the crumbled feta cheese.