This week’s Doris Project is a kindofa hybrid; the recipe I pulled out of the bag called for using a cucumber, feta cheese, and Greek yogurt dressing on potato salad instead of the more usual suspects.
Looked good! Except; we’re trying to reduce the sheer number of starches in our diet, and then there was the yogurt, which Rich has not been reacting well too.
Fortunately, I had a few ideas, and some stuff in the pantry, to make it work…
•3 Persian cucumbers, peeled and diced (about 1 cup)
•1/4 feta cheese
•1/4 cup créme fraîche
•1/4 cup sour cream
•1 garlic clove
•1/4 tsp sea salt
•1 pkg (10-1/2 oz) grape tomatoes
•Fresh, chopped basil leaves
•Coarse sea salt
•Shredded Romaine lettuce
Crush the garlic clove to a paste with the sea salt in a mortar and pestle, then add to a blender container with the cucumber, feta, créme fraîche, and sour cream.
Cover and pulse until smooth and creamy.
Add black pepper to taste, then transfer to a container, cover, and let rest in the fridge for a few hours or, more better, over night – the dressing will be lovely right away, but an evening’s rest will really allow the flavors to blend and the garlic to make itself known.
Note: Rich initially thought the dressing needed a bit more salt, but agreed after tasting the finished salad that all was well, because…
Slice the grape tomatoes in half, toss in a bowl with some sea salt, and let rest for 15 minutes or so.
Drizzle the tomatoes with a bit of the dressing, then add the chopped basil leaves and toss.
When ready to serve the salad, arrange cold, chopped romaine on a platter, top with the tomatoes, then drizzle a bit more of the dressing over the top. You might could add some additional freshly chopped basil or parsley over the top, too.
Nice salad; and, should you have any leftovers, try topping a sammich with some of the tossed salad for lunch the next day.
Worked a treat.