Scott's Firehouse Greek Salad

Scott's Firehouse recipes are easy, fool-proof and FAST!  There is not time to diddle-daddle with meals. They can be tasty...but they need to be practical.  There is always the possibility of a "call" that can take them away from the firehouse for minutes or for hours.  I figure if it works for a REAL.LIFE. FIREHOUSE...it works in the REAL.LIFE.HOME.

You will want to adjust the ingredients to how many you are serving...



Scott's Firehouse Greek Salad

Spinach and mixed greens

Baby tomatoes

Kalamata olives

cucumber slices

Red onion, sliced or chopped...you can see we do whatever!

Pepperoncini peppers

Feta cheese

Directions:

*Wash, drain and paper towel dry greens.

*Add all ingredients and sprinkle cheese on right before serving.


Homemade Balsamic Vinaigrette

1/3 cup Balsamic Vinegar {Trader Joes}

2/3 cup olive oil {Trader Joes}

2 Tbsp. Dijon Mustard {Trader Joes}

1 tsp. sea salt and freshly ground pepper to taste

Directions:

Place all ingredients into a jar with a lid.  I like using canning jars.  Shake well and store in the fridge.

Serve with focaccia bread...this only takes about 2 minutes to mix up...no kneading needed!



VARIATION:  For those of you who neeeeeed meat, here is an idea for you.

Marinate boneless, skinless chicken breast {figure on 1/2 to 1 per person} in a bit of olive oil, a bit of garlic, and a sprinkling of GREEK SEASONING.  No measuring needed.  Just make sure the chicken is lightly covered with "MIX".  I just put everything into a ZIPLOC bag and let it sit until about 45 minutes before meal time.  If you think about it while it is marinating, you can squish the bag a bit.  You will want to make sure it marinates for at least 1 hr. and up to 24 hrs.  Heat up the BBQ grill and cook.  After taking it off the grill, place it on a plate and cover with tin foi.  Let it rest for about 10 minutes.  Slice thinly diagonally.  ENJOY!