With summer on its way, salads and grilling rise to the forefront. Here are two recipes I made over the holiday weekend.
This is a great tomato salad, but it would also be good to use for any salad dressing.
1/3 c oil
3 T. wine vinegar
1 t. oregano
1/2 t. salt
1 clove garlic, pressed or minced
1/4 t. pepper
1/4 t. dry mustard
Mix everything together. Pour over sliced or quartered tomatoes. (Peel them if you’re so inclined, but I’m not!) Cover & refrigerate 2–3 hours or overnight. At serving time, sprinkle with minced onion & parsley. (Note: in the picture, it’s shown served over farro.)
I used this for a tri-tip, but you can use whatever meat you want. Flank steak would be good, too.
3 cloves garlic, pressed or minced
1/4 t. thyme
1/4 t. marjoram
1/4 t. oregano
1 T Worcestershire sauce
1/3 c. oil
1 c dry red wine
1 onion, sliced (I used about 1T of dried minced onion)
1 bay leaf
Salt & Pepper to taste.
Mix everything together and use to marinate your favorite grilling meat.