Sunday, April 15, 2012

Greek salad on a stick

In the summer I make Ina Garten's Greek panzanella salad—it's packed with flavors and is a meal in itself. I recently made an appetizer version of the salad for a party, with the ingredients skewered onto kabob sticks. The flavors are big, and the ingredients are everything you'd find in the big bowl version--Kalamata olives, feta cheese, purple onions, mini cucumbers, yellow peppers, freshly make bread croutons, and  small grape tomatoes. My kabobs were sans dressing, but you could drizzle a thick Greek dressing over them or have a small bowl of it for guests to dip into. Thinking outside of the box... Or in this case, the bowl!

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