The best thing about summer is loads of fresh produce, either from your garden, farmers market or even from your grocery store. I know that we have fresh produce, literally all year round, but we know what’s in season and what’s not.  So, if you are a seasonal eater, then you must know that tomatoes are summer fruit, although I always consider it as a veggie. How about you?

It just happens that my garden is blooming, and I am overjoyed to see how beautiful it is.  Labor of love, as we call it, there is also nothing more satisfying than walking out of your house and picking fresh herbs and produce just a few steps away from your doorway. I have that happy feeling of accomplishment.

My husband, Nebs, is far better Gardner that I’ll ever be, but with his help and my constant learning to better myself in that department, the sky is the limit, right?! I would love to have one day a huge garden that I never ever have to go and get it from the store. Wishes do come true, so I am very optimistic.

So we picked the other day a nice basket of fresh herbs, flowers, produce… Blackberries and grapes are still growing strong, even though I have a war with the birds. They ate all the blueberries, yup! Before I know it, they munched on them like it was an open buffet, which for them it probably was, especially in this heat juicy blueberry means a lot. I made a peace with myself that I will not make a blueberry pie from my blueberries this season (le sigh…), but blackberry bush is growing beautifully.

We started to grow lemons, Mayer lemon, avocado as well as kiwi. It’s growing, so we will see how that will turn out.
So here we go, with my salad that goes so beautifully with steak, chicken, or on its own. We love dipping homemade bread on the end when the cheese has already crumbled into tiny pieces, and juices from tomatoes, and olive oil, as well as herbs, meet at the end. God! That’s the best taste EVAAA.

• Olivier Salad- Russian Salad
• Easy Red Potato Salad
• Summer Salad
• Kale, Strawberry, Cashew Salad
• Mixed Greens Salad with Pineapple
• Pasta Salad

Print

Tomato Feta Salad

Course Salad

Cuisine Greek, Serbian

Keyword salad, healthy, meatless

Prep Time 10 minutes

Author Sandra | Sandra's Easy Cooking

Ingredients

• 4 large Tomatoes 1 per person, or 8 smaller/medium size tomatoes
• 3 Green Onions chopped
• 1 tablespoon fresh Parsley chopped
• 4 Oz Crumbled Feta cheese

Dressing:

• 1/2 Tablespoon Olive oil
• 1 teaspoon dried Parsley
• Pinch of Salt or to taste
• Pinch of dried Rosemary

Instructions

1. Slice tomatoes in quarters, or bite-size slices if they are larger.
2. Chop scallions and parsley.
3. In a jar or bowl, mix together ingredients for dressing.
4. Toss it gently together and, drizzle dressing on top. Toss is again to coat.
5. Add Feta cheese on top, and serve.

Recipe Notes

Don't make it a day ahead. This is done in 5 minutes, so it is better if you make it just before you serve it. You may add cucumber, it gives you extra crunch and cooler taste. Season to taste. Feta is loaded with sodium, so you won't need much for dressing.

I have been making this exact beef goulash stew for about 18 years. Of course, I am eating this very meal my entire life. Beef Goulash is near and dear to my heart.

I made goulash stew before with turkey meat, chicken and pork as well, yet there is something about beef when it is combined with the onion, garlic, and different vegetables, and then slow cooked.

Well, I must say that I absolutely adore slow-cooked meals!

I remember my growing up in Southeastern Europe (Balkan) with each spoon I take. We had a huge pot on the table probably once a week and I loved it.

It was my absolute favorite, the most loved soups around then, a soup that looks much like a stew, and when you dip that homemade bread. Oh, boy, it is like Heaven on Earth. It is also called Krompir Paprikash (Potato Goulash).

Click here for more tasty food from Southeastern Europe Cuisine.

It can be made thick like a sauce, so you would serve it over mashed or boiled potatoes or even rice. However, I assume it is more popular as a soup.

Paprikash: if I have to translate, it originates from the word paprika meaning pepper, and I assume it is called that way because we use Hungarian Paprika in this dish.

Also, you must add potatoes close to the end so they keep their form. I mean the comfort, the flavor. Most of the time, I go for a second plate. It is just so delicious.

Goulash is originated from the medieval Kingdom of Hungary, and now the entire world is enjoying this delightful and satisfying soup!

If you never ate it before this got to go on your must-eat list. Of course, each country or household has its own version, and I am showing you my way of making it.

Yield: Serves 8

Beef Goulash Stew

Print

An easy and tasty recipe for beef goulash stew

Ingredients

• 1 tablespoon Olive Oil
• 1 lb. Organic Angus Beef /beef for stew, cubed into bite size
• 1/2 onion medium size
• 3 garlic cloves minced or sliced
• 2 Carrots shredded or sliced
• 2 celery ribs, sliced
• 1 tablespoon sweet paprika
• 1/2 cup tomato sauce
• 1/2 tablespoon tomato paste
• 2 cups beef stock low sodium
• 3 cups pure water
• 1 dry Bay leaf
• 1 Rosemary sprig
• 1/2 teaspoon ground black pepper
• Salt to taste
• 2 lbs. Russet potatoes, approximately

Instructions

1. In a large pot with a fitted lid, add oil and heat it.
2. Meanwhile, slice/cube beef and sprinkle a generous amount of salt (about a teaspoon), massage it to coat. Add Beef cubes to the pot and brown each cube on all sides (after the oil is heated, turn the temperature to medium).
3. After the beef is browned on each side, add sliced onion, garlic, carrots, and celery. Mix it very well, and sprinkle with sweet paprika. Keep mixing until the vegetables are somewhat cooked halfway, about 4-5 minutes.
4. Pour in Tomato sauce, add tomato paste and liquid (beef stock and water 1 cup at this time). You might want to add more water as it cooks and liquid evaporates.
5. Lastly, add bay leaf, rosemary, ground black pepper and salt to taste. (remember* some tomato sauces are loaded with sodium, so TASTE it before adding more salt).
6. Allow it to boil, cover, turn the heat on medium LOW and let it cook for 2 hours and 20 minutes. Occasionally check, add more water if needed, and stir. If you want it soupier, add more liquid,
7. 30 minutes before you take it off, peel potatoes and cut into large cubes. Add in the soup, cover and let it cook until tender, about 30 minutes.
8. Pull out herbs before serving, and enjoy it.

Notes

5 days in the fridge, reheat well and eat. Make sure it is in an AIRTIGHT container. You can add other veggies, such as peas, green beans, kale, *kimchi, etc.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 380Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 371mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 27g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Check my Amazon Store Here