Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Caper leaves can sometimes be purchased online. These rare caper leaves are approximately 1 ½ inch in diameter, and are pickled in salt brine. Caper leaves have the same amazing flavor of caper buds but in a flat leaf form. If you can't find them, the salad will still be tasty without or you can book a trip to Greece!!
1/3 cup extra virgin olive oil 3 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 3 cups colored cherry tomatoes, halved 1 English or 3 Persian cucumbers, cut across into ¼-inch slices 1 yellow bell peppers, seeded and cut into ¼-inch rings 1 red bell pepper, seeded and cut into ¼-inch rings 1 cup Kalamata olives with pits 1 small red onion, thinly sliced ¼ cup brined caper leaves, optional 8 ounces cow, sheep or goat (or a combination) feta cheese, coarsely crumbled 1 teaspoon dried Greek oregano
In a bowl, combine the olive oil and red wine vinegar. Season with salt and pepper. Combine the tomatoes, cucumbers, peppers, olives, red onions and caper leaves in a serving bowl. Toss with the dressing.
Crumble the feta coarsely onto the top and sprinkle with oregano.
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