Umbrella Fun: Caprese and Greek Salad Appetizers

I recently received my first issue of Better Homes and Gardens magazine, and was inspired by a small description and photo of a Caprese (fresh mozzarella, tomato and basil) salad skewered onto a fun little twistie skewer.  I thought it would be a great idea for Father's Day dinner, as an appetizer.  Then I expanded the idea to a Greek (feta, kalamata olive, baby cucumber) salad skewer as well...and so I went shopping!

My hopes were dashed when I realized that my local grocery didn't have cute twisty skewers.  I went home, empty skewered. 

Setting all the ingredients out on my counter, I pushed aside a large box of little Umbrella's, you know, for drinks and such.  OOHHH!!!  IDEA!!  Use the Umbrella's as skewers!  How cute!! 

And so I did.  And they were loved by all. 

Umbrella Fun: Caprese and Greek Salad Appetizers

Caprese Salad Skewer

1 container small mozzarella balls (or larger and halve or quarter)
2 stalks fresh basil, or about 20 leaves
1 container cherry tomatoes
2 yellow tomatoes, cubed small
3 tbsp olive oil
S&P

Greek Salad Skewer

1 8 oz block feta, cubed small
2 baby cucumbers, halved lengthwise and then again widthwise
20-ish pitted kalamata olives
3 tbsp olive oil
S&P

Simply combine ingredients for each of the two salads in separate bowls and stir to coat ingredients.  Then, skewer your umbrella's with alternating ingredients to create a varied appearance on the serving tray.  Wrap the basil leaves around the mozzarella ball/slice for a pretty effect.  You could also have fun with this and stick the umbrellas in an upturned cantelope or cucumber half for a fun presentation.

Chicken Kabobs with Greek Salad and Hummus

One of my favorite dinners is Greek Chicken Salad. There are a few places in the northern virginia area that make impressive Greek Salad's. One is Moby Dick's House of Kabob, another is Paisano's in Fair Lakes. While I enjoy patronizing our local stores, its also a challenge to try to recreate them in my kitchen. On top of that, I despise store-bought hummus. I think it tastes mealy and is too lumpy. So I have perfected my own recipe, after several middle-eastern friends and coworkers had provided me with several hints. I made this dinner in three parts: Chicken and Green Pepper Kabobs, Greek Salad with Calamata Olives & Feta, and Hummus with lightly toasted wheat pita wedges. Yummmmm.

Chicken and Green Pepper Kabobs

Here's what I used:

2-3 boneless skinless chicken breasts
1 large green bell pepper
1/2 cup greek dressing
S&P
6 pre-soaked wooden skewers

Here's what I did:

Set the grill to Medium heat. Used kitchen shears and cut the chicken into large 1.5" cubes, and added them and the greek dressing into a dish to marinate. I also liberally sprinkled them with S&P. Chopped the bell pepper into 1" pieces. Alternated chicken and peppers onto each skewer, with a small space in between each piece. I put about 4 pieces each of chicken and peppers on each skewer...smaller skewers might require less per skewer.

Cooked skewers, turning occasionally, for about 6-8 minutes. Longer if chicken pieces are larger.

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Greek Salad with Calamata Olives & Feta

Here's what I used:

1 head romaine lettuce, chopped
12 cherry tomatoes, halved
1 large cucumber, skinned, halved lengthwise, and then chopped
2 tbsp reduced fat feta cheese
6-8 pitted Calamata olives
Greek Dressing as desired

Here's what I did:

Combine all ingredients into a large salad bowl. I don't add dressing until salad is plated. I let each person choose how much dressing they want to add. I also hold the olives for my husband, who doesn't like them, and just add them to mine.

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Hummus

Here's what I used:

1 can chickpeas (garbanzo beans) rinsed well and drained
2-3 tbsp Tahini (sesame seed paste)
4-5 tbsp good olive oil
juice of 1/2 lemon
1/2 tsp champagne vinegar
1 tsp garlic powder (or 2 cloves roasted garlic - yumm!)
S&P

Here's what I did:

In a food processor or blender, combine chickpeas, tahini, lemon juice, vinegar and S&P. Slowly add olive oil until mixture binds together. Continue to add olive oil, and blend until mixture achieves smooth, peanut butter-like consistency. If you like your hummus more grainy, process it a little less. I like it the smoother the better, w/ no grainy or lumpy texture.

I also like to cut pita bread into 8 wedges, and then let toast in the toaster oven for about 2-3 minutes and serve hot with the hummus. Enjoy!!