Today is a really freaking exciting day. Do you know why? Because a: it’s May. b: one of my favorite people in the whole wide world has a book that’s officially released today. and c: my birthday is in exactly 1 month and we all know how much I like my birthday. Mostly because calories don’t count on your birthday. But also because I like presents. Hey, don’t judge. At least I’m honest.
There is plenty of time to celebrate May and prepare for my birthday, so today I’m going to focus on the amazingly talented and gorgeous Heather Cristo while we celebrate her first cookbook, Heather Christo’s Generous Table and make an amazing Greek Village Salad.
I met Heather a few years ago in San Francisco during Blogher Food. Basically she’s the most glorious person out there – not to mention she totally wins best dressed. Hands down, that woman has fab style. She also has the most amazing and trustworthy recipes out there. Her recipes are in my regular rotation of weeknight meals and decadent dessert treats. She knows how to whip up basically everything you could want and she certainly knows how to throw a killer party.
Heather Christo’s Generous Table is a collection of amazing recipes that go through a years worth of entertaining and party opportunities. You’ve got everything from wedding showers, baby showers, holiday celebrations, family birthdays to my personal favorite Greek Easter! (She doesn’t know it yet – but I’m inviting myself over for Greek Easter next year. I’m quite excellent at inviting myself places… and it’s totally going to happen. I mean hello, Greek Village Salad, that’s got my name all over it) Each holiday comes complete with a menu featuring great appetizers, delicious cocktails when appropriate (which in my mind is ALWAYS) and show stopping meals and desserts. Basically it’s a book that everyone should have and if you throw parties, it’s a necessity for you.
I am making this book my new go-to gift for all my friends engagement and shower parties. Throwing a kick ass party is an art, and Heather’s going to make your life way easier with all her tips, tricks and recipes.
So hop to it! It’s available over on Amazon right this second – and I’d highly recommend that we all go buy at least 1 copy, if not 5 to give away as gifts! Especially since Mother’s Day is right around the corner and this would make any mom super happy.
In honor of today, I made Heather’s Greek Village Salad. I mean, I had to prepare myself for her Greek Easter party that I’m crashing next year anyways, so that’s what I did. It’s a total winner. And it would actually be delicious for any time of year when tomatoes are ripe and juicy!
Heather – big congratulations on the book finally being here! I LOVE it! And can’t wait to cook my way through the entire thing.
Greek Village Salad
For the Greek Vinaigrette
- 1 clove garlic
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- kosher salt and freshly ground black pepper to taste
For the Salad
- 4 cups roughly chopped ripe tomatoes I used cherry tomatoes
- 2 cups roughly chopped cucumbers I used persian cucumbers
- 2 red or yellow peppers cut into chunks
- 1/2 red onion thinly sliced
- 8 ounces feta drain and crumbed
- freshly ground black pepper to taste
- In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
- In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
- Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.
For the Greek Vinaigrette
1 clove garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
kosher salt and freshly ground black pepper to taste
For the Salad
4 cups roughly chopped ripe tomatoes
2 cups roughly chopped cucumbers
2 red or yellow peppers
1/2 red onion
8 ounces feta
freshly ground black pepper to taste
Instructions Step 1 of 3: In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
Instructions Step 2 of 3: In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
Instructions Step 3 of 3: Taste and adjust for more freshly ground black pepper if desired. Serve immediately at room temperature, or chill before serving.