Last week, I traveled down to New Orleans for a friend’s wedding and I had an incredible time. I’d been to New Orleans once before but stuck to the very touristy side *cough Bourbon Street cough*. But I absolutely loved the architecture and vibe of the city and knew I wanted to explore more on my next visit. I was traveling alone, which I’d never done before, and my itinerary was completely my own. I prioritized what really matters to me: Food and ghost tours. Both were out of this world. I’ll talk more about the ghost tours at a later post so let’s get down where to eat in New Orleans!
Hi guys! A brief update on what’s been going on lately. I started my new job and last weekend I flew to NOLA to see a dear friend get married! In between, I’ve had some technical issues that has made it incredibly difficult to get a blog post up. I’m hoping to get my technical issues fully cleared up in the next few days because I cannot wait to share my New Orleans photos!
Tomorrow is National Friendship Day and I’m teaming up today with IZZE to celebrate my friends the best way I know how…Mimosas *Donna Meagle Voice*
IZZE Sparkling Clementine is the perfect substitute for orange juice because let’s be real, you can’t go wrong with more bubbles. It’s also much lighter than OJ, which is a big plus for me.
I think I had this chopped Greek salad pizza for dinner at least 4 times last week. But can you blame me? It’s cheesy, crispy and crunchy. Plus, thanks to Trader Giotto’s Brand Pizza Crust, this dinner comes together in 15 minutes or less – with leftovers for lunch + dinner.
In the summertime, I try to spend as little time as possible in the kitchen. As soon as I turn the oven on, I feel like I’m about to burst into flames. Another key factor when I cook dinner in the summer is to keep it light. When it’s this muggy out, feeling stuffed is just horribly uncomfortable.
Greek salads have been in heavy rotation this summer since they fit my summer meal criteria but the other week, I needed to kick it up a notch. It had been for-ev-er since I had pizza so on my trip to Trader Joe’s, I picked up some light shredded mozzarella and Trader Giotto’s Brand Pizza Crust. I love Trader Joe’s pre-made pizza dough but this pizza crust comes pre-cooked and just requires a few minutes in the oven to crisp up. The pizza crust is crispy on the corners while keeping that chewy bread-y goodness on the inside. Side note: It also keeps well if you slice up the crust and keep in Ziploc baggies in the fridge for a few days. For $3, it’s a solid Trader Joe’s purchase.
I already had the ingredients for Greek salad on hand and my favorite store-bought pesto (Shocker – It’s Trader Joe’s Pesto alla Genovese) so I was in business.
First, I chopped up all the ingredients for the Greek salad. This is the part that takes awhile but just put on a podcast and get choppin’! I’ve started making my own red wine vinaigrette for Greek salad and trust me, you won’t be able to go back to store-bought dressing. Making your own dressing is SO easy and much better for you since you know exactly what’s going into it. Place the chopped ingredients into a large bowl and drizzle the red wine vinaigrette over it and toss to combine. Let it sit in the fridge for now to let all the flavors marinate – again, trust me on this one.
For the pizza part of the chopped Greek salad pizza, I lightly brushed the Trader Giotto’s Brand Crust Pizza with olive oil and then placed in a skillet over medium-high heat. Top with pesto, mozzarella and feta and cover with lid for about 6-8 minutes or until the cheese is melted. Remove from skillet and top with the chopped Greek salad. Add a glass of rosé and dinner is served!
- Pepperoncini (Optional)
- 1 cup olive oil
- ¼ cup red wine vinegar
- 1 tsp dried oregano
- ½ tsp pepper
- Salt to taste
- Trader Giotto's Pizza Crust, sliced into triangles
- Chop all the ingredients for the Greek salad into small or bite-sized pieces. Whatever your patience allows.
- In a jar with a lid, add in the ingredients for the red wine vinaigrette and shake vigorously until combined.
- In a bowl, combine the Greek salad and drizzle a bit of the red wine vinaigrette over it. Toss to combine. Store the red wine vinaigrette in your fridge for later use.
- Let the Greek salad sit in the fridge while preparing the pizza.
- Lightly brush the bottom and top of Trader Giotto's Pizza Crust with olive oil and place in a skillet over medium-high heat. Top with pesto, mozzarella and feta and then cover with a lid.
- Once the cheese is melted, remove from heat and top with the Greek salad.
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