#Mezzetta | Jill's Cooking

This Mediterranean Salad is one of the most easy and beautiful I’ve made. The colors and flavors are spectacular. It is made with fresh tomatoes, cucumbers, olives, red onion, feta and herbs.

This is a Greek inspired salad but I made it for a tropical themed party we had recently and know I made an excellent choice. The tomatoes combined with olive oil and vinegar added zest. While the cucumbers added crunch and the feta the perfect, tangy–saltiness for all the flavors from the Greek Isles.

Mediterranean Salad

Ingredients:

1 pint cherry or grape tomatoes, halved

2-3 large cucumbers, peeled and diced

1/2 red onion, diced

1 9.5 ounce jar Kalamata olives, pitted and sliced, such as Mezzetta Olives

1 6 ounce can green olives, pitted and sliced, such as Early California

12 ounce feta cheese cubed, such as Belfiore Mediterranean Style Feta in Brine

1/2 cup olive oil

1/3 cup red or white wine vinegar

3 TBSP fresh oregano, chopped

3 TBPS fresh Italian Parsley

1 small lemon, juiced and zested

Salt and Ground Pepper to taste

Directions:

Add all the diced and sliced veggies and olives to a large bowl.
Whisk the olive oil, vinegar, juice from the lemon, lemon zest, fresh oregano, parsley, salt and pepper to in another bowl until thoroughly combined.
Add the liquid to the veggies and olives and mix well.
Top the salad with the feta cubes and serve.

Note: This can be made up to up to 4 hours ahead and refrigerated until ready to serve!

Enjoy! Jill XOXO

This recipe is one of my favorite low-carbohydrate meals. The intense, sweet but tart flavor of sun-dried tomatoes mixed with the delicate shallots that are less abrasive than an onion make this cream sauce a perfect pairing with chicken breasts. Serving the chicken and cream sauce over cauliflower rice alongside roasted asparagus creates a flavorful, satisfying meal for anyone watching calories and reducing carbs. It is also a very quick and easy meal that anyone can master.

Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)

Ingredients:

3 large chicken breasts, sliced in half lengthwise

Salt and ground pepper to taste

1/2 cup shallots, finely chopped (2 to 3 large bulbs)

3 garlic cloves, finely chopped or minced

1 8 ounce jar oil-packed sun-dried tomatoes such as California Sun Dry, Bella Sun Luci or Mezzetta

1 TBSP fresh rosemary, chopped finely

1/2 cup white wine or chicken broth

1/2 cup heavy cream

3 TBSP parsley, chopped

Directions:

Season the chicken breasts with salt and pepper on both sides.
Pour the oil from the sun-dried tomatoes into a large skillet or Dutch oven over medium heat. Add the chicken and cook about 3 minutes on each side until browned. Transfer to a plate set aside.
Add shallots to the pan and cook for 2 to 3 minutes until translucent. Add the garlic and cook another minute. Add the sun-dried tomatoes and rosemary and cook another 2 minutes until combined.
Increase the heat to high and add the wine or broth. Cook scraping the bottom of the pan about 2 minutes until the liquid is almost evaporated.
Reduce the heat to medium and stir in the cream mixing until completely combined. Add the chicken back to the pot with any of the accumulated juice. Season with salt and ground pepper to taste.
Serve the chicken and garnish with parsley.

I served this wonderful chicken over cauliflower rice that I microwaved for four minutes but it would be perfect over white or brown rice and even polenta. I also included Roasted Asparagus cooked at 400 degree F for 15 minutes. Serves six.

Enjoy! XOXO Jill

Mediterranean Salad (Keto/Low Carb/Vegan/Vegetarian/Gluten-Free)

Chicken Breasts in Shallot and Sun-Dried Tomato Cream Sauce (Keto/Gluten-Free)