w/o Kitch Focaccia Stuffing
I’ve been making this salad on repeat the past few weeks.
It’s ridiculously easy and packs a punch of fresh, herby flavor that’s so damn satisfying. Plus, it’s just as good the next day when you’re scrounging for something to eat.
Feel free to use your own judgement with the amount of garlic and herbs you use. I find that half a clove of grated garlic is enough for me, but you might prefer a full clove.
The herbs are flexible too. I have an herb garden at home so I throw in whatever looks good, but personally I wouldn’t pay $20 at the store for all the fresh herbs listed below. I would stick with the ¼ cup parsley as a base, but then add what you have for the other herbs listed below. You’re not gonna mess it up.
You can also add a cup of chickpeas for protein — just be sure to give them a good rinse under water first if they’re canned.
w/o Tomato, Cucumber, & Feta Salad
This recipe is adapted from Ree Drummond’s recipe with the same name. It’s important to note that this recipe will NOT be gluten and top allergen free if you use regular feta cheese. I recommend Violife brand feta because it doesn’t contain gluten or the top nine food allergens and it’s available in my area. If you have access to another brand that’s safe? Go for it. And let us know how it turns out!
Ingredients
For the dressing:
1/3 cup olive oil
3 Tbsp white wine vinegar
1 Tbsp runny honey
1 Tbsp dijon mustard
½ to 1 clove garlic, grated
¼ tsp crushed red pepper flakes
¼ tsp fine sea salt
1/8 tsp cracked black pepper
¼ cup fresh parsley, chopped
2 Tbsps fresh dill, finely chopped
1 Tbsp fresh chives, minced
4 or 5 basil leaves, cut into thin ribbons
For the salad:
1 pint grape tomatoes, whole or halved (dealer’s choice)
1 lb cucumbers, cut into bite size pieces
1 block Violife Feta cheese, crumbled
Make the dressing: Add all dressing ingredients in a bowl or mason jar and mix to combine. Set aside while you make the salad.
For the salad: Wash and cut the tomatoes and cucumber into bite-size pieces and add to large bowl. Add crumbled feta and lightly mix to combine.
Drizzle the dressing over the salad and mix to combine.
That’s it! Refrigerate any leftovers and enjoy the next day too. Enjoy!
This recipe can easily be made without gluten and the top nine food allergens.
Only nine foods are responsible for about 90% of food allergies in the United States: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
