Greek Salad [Primal and Gluten-free]

Last winter I had the incredible experience of traveling to Greece. We stayed mainly in Athens and made day trips out to different locations, such as Delphi and Olympus. Our guide Betty was fantastic and animated, with a wealth of knowledge about each and every destination. She also made sure we had access to excellent family-owned restaurants, and helped me to navigate menus so that I could eat safely without fear of gluten.

One of our staples, other than Tzatziki, was the Greek Salad. Always with fresh and tasty ingredients, we had one with almost every meal–even breakfast! Whereas in North America, Greek Salad typically contains lettuce, in Greece you will never find lettuce in your salad, except maybe if you are in a very touristy area. This recipe is flexible, and can be adjusted based on your preferences. If you don’t like raw onions or peppers, just leave them out! If you don’t like olives, you’re probably crazy, but you can omit them! Don’t do dairy? Leave out the feta! You can just use good quality olive oil and lemon for the dressing, but I’ve also included a more elaborate dressing as well.

Greek Salad
Lots of Fresh Tomatoes, cut into chunks
Lots of Cucumbers, cut into chunks
Some Red Onion, thinly sliced
Some Green Pepper, thinly sliced
Handful of Kalamata Olives, pitted or un-pitted (just warn people!) 
Wedge of Feta Cheese (try to source good quality Greek or Bulgarian sheep’s milk Feta)
Dried Oregano, to sprinkle on top

Dressing
1/3 Cup Extra Virgin Olive Oil
1 tsp Garlic, crushed
1 tsp Fresh Oregano, minced
1 tsp Dried Basil
1/2 tsp Black Pepper
1/2 tsp Sea Salt
1 tsp Dijon Mustard
2 tsp Fresh Lemon Juice
1/2 Cup Red Wine Vinegar

Add ingredients in a jar with a lid and shake vigorously to combine. Pour over chopped vegetables and toss to combine. Cut feta into chunks and add to the salad, or cut a slice for each person and add one to each individual serving.

 

Dragon Eye Salad with Dragonfruit, Mango and Longan

Hey everyone! I’m pleased to announce that I’m now contributing over at Feast On It!
On the 21st of each month I’ll have an extra recipe posted over there. Here’s this month’s recipe.

This fresh-tasting salad was inspired by a desire for some juicy fruit, and a jaunt through my local fruit market. I’d never tried Longan Fruit before, and was struck by their uncanny resemblance to eyeballs. Rather than being put off, I was inspired by the imagery. I decided to pair them with Dragon Fruit, and this tasty Dragon Eye Salad was born.


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A Prize-Winning Fresh Mozzarella and Homegrown Tomato Salad

Ah yes, here’s the post you’ve been waiting for! It’s Kate Ground‘s prize of a recipe and illustration featuring her favourite ingredient, Homegrown Tomatoes. Believe it or not, I used to hate raw Tomatoes. In fact, I used to hate all Tomatoes, even cooked ones! I know, it’s blasphemy. I’m now a convert, and I bow down to the deliciousness of a plump, ripe, in-season Tomato. This salad is quite something. It really allows you to savour the freshness of the ingredients, so I really suggest you use in-season, local, perhaps even homegrown Tomatoes, if you can, for the best results!

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Grilled Salad with Camembert and Herbes de Province — Plus CONTEST! *Contest now closed*

Wow, things have been a little quiet around here…sorry about that! I’d been overseas, away from my kitchen and out of the studio, which made it a little difficult to cook and draw. But now I’m back, and ready for action. The lovely spring weather we’ve suddenly been gifted with is really inspiring in so many ways! Though we Canadians never stop barbecuing, I’m sure that the change in temperature has inspired many people to dust off their grills. Today I have for you a grilled salad that takes advantage of this outdoorsy cooking contraption!

This contest is now closed! Thank you for entering!
But first I’d like to announce a contest! It’s my first contest, in fact, so I’m pretty excited. Here’s what you can win!

The Grand Prize: A Recipe and Illustration developed and created by me, featuring your favourite fruit or vegetable. You’ll be mailed a poster of the Illustration, signed by myself!

Here’s how to enter!
Comment on this post with your favourite fruit or vegetable AND either:

  • Follow Alex Boake – Illustration on Facebook or Twitter, AND/OR;
  • Draw me a doodle of your favourite fruit or vegetable, and link to it in the post.

Want additional entries?
Share this post on Facebook or Tweet about the contest!

You can get up to 5 entries, one each for the social media follows, one for your drawing, and one for each share or tweet. Just let me know in the comment what you did, and you will be entered accordingly. If you’re already a follower on Facebook or Twitter, awesome! You can still enter, just let me know when you comment with your fruit or vegetable.

The contest closes on April 12th at 12:00 AM EDT. I’ll get in touch with the winner, and the recipe will be posted about two weeks from the end of the contest. The poster will be mailed to the winner after the post goes live!
I look forward to hearing everyones’ favourite fruits and vegetables, and seeing peoples’ doodles!
This contest is now closed! Thank you for entering!

Now, how about that salad?


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Magic Anchovy Salad – and Boaketique Now Open!

Hi everyone! Things have been crazy since the start of the year, and are currently showing no signs of slowing. Rather than being a problem, this is actually quite awesome. I’m currently overseas in London, England, and won’t be back until the end of the month, but rather than let this blog go dormant while I’m away, I prepared some tasty and fun content in advance.
Just to keep things exciting for you as well as for me, I thought I should let you know that I’m now offering some shirts for sale, via Spreadshirt, over at my new store, which I have dubbed The Boaketique.

Right now I have just one design, but there shall certainly be more to come. Things can get at least 60% more fishy in your wardrobe with this Anchovy Apparel!

You may recognize the design from my earlier post, featuring some illustrations on mugs. If you’re looking to get one of these mugs, feel free to contact me directly at info@alexboake.com, or wait a few weeks as I may be getting an Etsy shop up and running soon.

This shirt design was inspired by my boyfriend Mike’s Dad’s favourite salad. The special ingredient? Anchovies, of course! I elaborated on the initial mug design to bring you this feature recipe illustration, with the recipe to follow!

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Super Garlic Cabbage Salad

Now, if you made last week’s recipe, Brown Butter Cabbage with Apple and Pecans, you would have been floating away with lovely rich flavours, lots of nutty butter, and sweet apple…and you would also be left with half a head of Cabbage in your fridge. I’m not one to leave people high and dry, so here’s a completely different dish for you to make with your leftover Cabbage. My boyfriend Mike‘s Dad, taught me how to make this fresh and delicious salad! He says I make it very garlic-y, but, hey, I love garlic!

I also got a request from a reader mentioning that they would like to see some of my work process in regards to my illustration, so I’ve included some of my sketches and preliminary work as a bonus. Check it out!

…and for those who have been asking, here’s the link to my new Facebook Page!

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Avocado Green Salad with Ginger Dressing

In the last year I’ve had a major love affair with avocados, which continues to this very day. I expect that this will continue until the day I perish, or the day that avocados become extinct. Just today I remembered that as a child I attempted to grow an avocado tree from an avocado pit! Clearly this whole avocado thing started way before I realized it. Here’s a little salad that I came up with that features the handsome devil!

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