Month: May 2017

Tomato Salad with Feta, Olives & Mint

Ingredients 6 oz. feta cheese 1/4 cup chopped fresh mint, plus sprigs for garnish 4 large ripe tomatoes, cut into 1/4-inch slices Kosher salt 1/2 lb. cucumber, peeled, seeded, and cut into small dice 1/2 lb. bite-size tomatoes (cherry, pear, or grape) in assorted colors, halved 1/2 cup niçoise or kalamata olives (about 15), pitted…


Rice Noodle Salad with Avocado, Mango & Chile

Ingredients 1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice (from about 2 limes) 1/4 cup mirin 4 tsp. Asian (toasted) sesame oil 1 tsp. minced fresh Thai bird chile or similar; more to taste 1 teaspoon salt 8 oz. rice noodles (not vermicelli) 2 firm-ripe Hass avocados (about 6 oz. each), diced 1…