Mediterranean Harvest Open-Faced Sandwich

 

I tend to go a little crazy in the produce department. I love produce; the various sizes, shapes, and colors always attract me. There’s nothing that pleases me more than an artfully arranged produce department. As a consequence, I tend to buy more than I need so I’m always looking for new ways to use things. Today I was in the mood for a sandwich, and was leaning toward my “go to” veggie sandwich, the recipe of which you can find here. Instead, I decided to make it open-faced so that I could enjoy the textures and colors, as well as the taste. Here is the result. I’m calling it… 

Mediterranean Harvest Open-Faced Sandwich

2 slices sourdough bread, toasted
1 ripe avocado, sliced or mashed
1 c. Melissa’s heirloom cherry tomatoes, halved
½ c. Kalamata olives, pitted and sliced
¼ c. feta cheese, crumbled
2 T. Melissa’s dried tart cherries
¼ c. walnuts, roughly chopped

Place the toasted sourdough slices on a serving plate.

Layer the Ingredients:

Arrange the avocado slices on each slice of bread for a creamy base. Scatter the halved cherry tomatoes over the avocado.

Add the sliced Kalamata olives for a burst of saltiness.

Sprinkle the crumbled feta cheese over the top for tanginess and texture.

Evenly distribute the dried cherries to introduce sweetness.

Finally, sprinkle the chopped walnuts for a crunchy element.

Serve the sandwiches right away. You can optionally drizzle with a bit of olive oil, lemon juice, or vinaigrette to enhance the flavors, but they are fantastic as they are. A drizzle of balsamic vinegar or honey would work as well. You are only limited by your imagination. It’s hard to believe that something this healthy is so good.

This recipe serves two.

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Spinach Salad with Blackberry Vinaigrette

Last week, as you may or not recall from this blog post, my number two son brought me an abundance of fresh berries. Rather than freezing them - that can sometimes compromise their texture and flavor - I sought creative ways to incorporate them into meals. This morning, inspiration struck, leading to a delightful spinach salad that not only featured these berries, but also transformed them into a star component of a tasty vinaigrette.

Spinach Salad with Blackberry Vinaigrette

The salad was a vibrant mix of:

Fresh Spinach - The base of our salad, providing a robust, earthy flavor.
Homemade Croutons - Adding a delightful crunch and a touch of rustic charm.
Red Onion - For a sharp, contrasting flavor that complements the sweetness of the berries.
Blackberries - Adding bursts of color and sweetness.
Feta Cheese - Offering a creamy, tangy element to balance the sweetness.
Macadamia Nuts - Bringing a buttery, rich texture to the ensemble.

To elevate this already delicious combination, I topped it with blackberry vinaigrette. What an explosion of nutrition and taste!

Blackberry Vinaigrette

1 c. fresh blackberries
⅔ c. light olive oil
⅓ c. raspberry vinegar
¼ t. dry mustard
1-2 T. sugar
1 t. sea salt
¼ t. freshly ground black pepper

Combine all ingredients in the bowl of a mini food processor. Process until the mixture is well emulsified.
Note: You have the option to strain out the seeds for a smoother texture; however, I chose to keep them in for added texture and nutrition.

This vinaigrette can be stored in the refrigerator and will keep for 5 to 7 days, making it perfect for multiple meals or for sharing with friends.

The result was nothing short of brilliant; the vinaigrette not only highlighted the berries' flavors but also added a sophisticated touch to a simple salad. Whether you choose to strain the seeds or embrace the rustic texture, this vinaigrette is sure to impress. Enjoy the fusion of flavors and textures, and let your culinary creativity shine with every bite.

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