I wanted to share some food ideas for the 4th of July today. If you know me, you know I love sides and appetizers so these are a few I think would be perfect for the 4th! I made this chopped no lettuce Greek Salad over the weekend and had lots of requests to share it. It is adapted from an Ina Garten recipe and could not be easier or more delicious! Scroll down to see some of my go to recipes perfect for the 4th this weekend!
N O L E T T U C E G R E E K S A L A D
1 pint cherry tomatoes halved
2 baby cucumbers sliced
1/2 red onion diced
4 oz crumbled feta
1/3 cup kalamata olives
1 yellow bell pepper diced
1/4 cup olive oil
3 tablespoons red wine vinegar
1 garlic clove minced
1 teaspoon oregano
salt and pepper
P R O S C U I T T O + M E L O N S K E W E R S
C U C U M B E R T E A S A N D W I C H E S
-1 container whipped cream cheese
– 1/3 cup chopped fresh dill
-2 tablespoons chopped parsley
-1 minced garlic clove
– juice of one lemon
– 1 english cucumber thinly sliced
– 1 loaf thin white and wheat bread (I like Pepperidge Farms)
Pour the whipped cream cheese into a bowl. Add in chopped dill, parsley, garlic, lemon juice, and salt and pepper. Mix well.
Use a mandolin to thinly slice the cucumber.
Spread both sides of bread with cream cheese and layer with cucumbers. Cut in half and then in half again. Each sandwich should make 4 mini triangles.
C R A C K D I P
1 16 oz container sour cream
1 ranch packet
1 cup shredded sharp cheddar cheese (I recommend Cracker Barrel and shred yourself)
6 pieces bacon cooked and crumbled
Truffle chips (you can find at World Market or Trader Joe’s)
Combine the sour cream, ranch packet, shredded cheese, part of the bacon and green onions in a bowl. Just reserve a few green onions, cheese, and bacon to sprinkle on top to make it look pretty. we serve ours with Truffle Chips- it is an amazing combo but you could also do Ruffles.