Oh Sunday, you were meant for church in the morning and a relaxing day with a pretty drink in the afternoon. I’ve always wanted to go somewhere really pretty for lunch on a Sunday. When I lived in Washington, D.C. there were so many places to go that had lovely views of the river and great food! It was particularly enjoyable during the summer. Everyone was out with friends and family. People would come to eat after docking their boats. It was the life!
For those of you who don’t live near such awesome places, here are two recipes that you might enjoy for a Sunday afternoon! Tip: add Jack Johnson music for a great atmosphere!
Tomato Feta Salad by Ina Garten
4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese
Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
*Add saltwater crackers for balance
Champagne Sangria by Giada De Laurentiis
1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup, recipe follows
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Mint Simple Syrup:
2 cups sugar
2 cups water
1 cup packed fresh mint leaves
In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.
Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
Mint Simple Syrup:
In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
Yield: 2 1/2 cups