Can I Make a Greek Salad and Torta for My In-Laws' Dinner on Sunday?

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Discussion Overview

This thread explores the preparation of a Greek Salad and a Torta for an upcoming dinner, with participants sharing their experiences and thoughts on making these dishes ahead of time, ingredient substitutions, and serving suggestions.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, inquires about making the Torta ahead of time due to scheduling conflicts.
  • Another participant shares their experience of making the Torta and suggests that it can be served as a cooled dip.
  • Several users mention the importance of drying tomatoes or peppers to avoid a runny texture in the Torta.
  • One participant notes that using sun-dried tomatoes can affect the texture and suggests using flavored feta for added taste.
  • Another participant discusses the idea of serving the Torta with various crackers or pita chips instead of toasted bread.
  • One participant shares a positive experience from a cluster meeting where the Torta was well-received.
  • Another participant expresses uncertainty about whether to prepare both a Greek Salad and the Torta for a show, seeking input from others.

Areas of Agreement / Disagreement

Views differ on the best way to prepare and serve the Torta, with some participants agreeing on the benefits of making it ahead of time, while others discuss variations in ingredients and serving methods.

Contextual Notes

Participants share personal experiences and preferences regarding the preparation of the Torta and Greek Salad, reflecting a variety of cooking styles and ingredient choices.

Who May Find This Useful

Consultants looking for insights on preparing appetizers for events or shows may find the shared experiences and suggestions beneficial.

wadesgirl
wadesgirl
Gold Member
Messages
11,383
Okay, I cannot remember the name of it but it's the new recipe offered. Can I make this the night before or morning of? I want to make it for dinner at my in-laws on Sunday but I have training on Sunday and leaving to go straight to my in-laws afterwards. I figured I could probably make it the morning of and leave it in the batter bowl with the lid on?
 
I'm looking at it now because I am making it for work Tuesday.You heat the cream cheese before mixing, but after that I don't see why it can't be a cooled dip. You can keep it in the bowl until the next day.Now the bread...hmmm...maybe brown it, bring it and then warm it?
 
  • Thread starter
  • #3
If MIL's oven is fixed, we'll just toast it when we get there, otherwise it will be up to DH to toast it at home before he leaves. I already figured that part would have to be right there.
 
my one suggestion, make sure that you get the tomatos (or peppers) really dry before adding them in. Otherwise it will get kinda runny
 
  • Thread starter
  • #5
Thanks for the tip. I've never made any kind of "cheese" ball before so hopefully it will turn out all right. I called MIL today to see if I could bring it on Sunday. She was excited to hear me asking because she was wanting to try it.
 
I made this yesterday. I used regular sun dried tomatoes instead of the ones packed in oil. They were really hard to cut with a knife. They were semi chopped instead of finely chopped and the torta still kept it's shape. I also used the substitution instead of the greek rub because I'm still waiting on my supply o rder. I think it tasted just fine with out it but would probably taste even better with it.

I don't see why it couldn't be made ahead of time and left in the batter bowl.
 
You can definitely make this ahead. If you don't want to do the toasted bread, you could do a firm cracker like a Triscuit (something that won't break easily).
 
DebbieJ said:
You can definitely make this ahead. If you don't want to do the toasted bread, you could do a firm cracker like a Triscuit (something that won't break easily).
Click to expand...

Or Pita Chips.....I think this would be perfect with pita chips!
 
I made this yesterday for my poker party, in fact the longer it sits in the fridge the better it tastes, cause all the flavors absorb better. I too used the dry sun dried tomatoes but I cheated and cut them in my electric chopper with a little olive oil. The made cheese ball sat in the fridge for 10 hours and softened those chopped tomatoes nicely.
 
  • Thread starter
  • #10
Good tips, maybe I'll just get crackers instead.
 
Tell your host to toss the leftovers with hot pasta for a quick "one pot pasta dish". Did it last night and my kids gobbled it up. A good replacement for the Greek Rub would be the Italian Seasoning. Enjoy!
 
I posted in Becky's "what to make" thread that this would be good with some marinated artichoke hearts in it, too. Delish!
 
DebbieJ said:
You can definitely make this ahead. If you don't want to do the toasted bread, you could do a firm cracker like a Triscuit (something that won't break easily).
Click to expand...

Ooh Garlic Herb Triscuits with it...
 
Hmmm...we are having a meeting Friday and someone is already bringing the lemon cakes. I was originally going to make the strawberry chocolate cake that sounds so good. Then, I found out we would have two desserts that way. (But really, is there ever "too much" dessert??:love: :love: )

Now you all have me considering making this up instead. Decisions, decisions.
 
Take the Torta, Kelly. YUM!! It's basically a giant cheeseball - can't go wrong with that. :) And if you wanted to mix it up, you can make 2 small ones with different seasonings in each by using half the ingredients in small or medium SA bowls.
 
  • Thread starter
  • #16
I like the idea Ann of splitting it up. I probably won't do that but it may be a nice addition some other time.
 
We had it at our meeting on Monday night, and decided it would also go well with carrot and/or celery sticks.

Paula
 
  • Thread starter
  • #18
I was at the store today picking up milk and bread and was checking out the triscuts. Apparently I haven't bought triscuts in a long time (maybe never!). They have so many different varieties than just the plain triscuts. Will defidently have to get some of those. I talked to my MIL and she is so excited that I'm practicing this for her.
 
The recipe for the Greek Cheese Torta says to cool the bread completely, so it should be fine made ahead. I'm going to have it for Tuesday night, and I'm going to do the bread Monday. I'll Ziploc it, freeze it, and pull it out an hour before the show.
Question about the feta. I have a container of feta with tomatoes and basil.
Would that fit, or should I buy plain feta?
 
Your flavored feta will be fine, don't worry about going to the store and getting plain!

This went over VERY well at my cluster meeting! Had leftovers and I have been eating them a bit, and sent some to my neighbor...she loved it too!
 
KellyTheChef said:
Your flavored feta will be fine, don't worry about going to the store and getting plain!

This went over VERY well at my cluster meeting! Had leftovers and I have been eating them a bit, and sent some to my neighbor...she loved it too!
Click to expand...
I'm going to the store anyway, but I don't need to buy more Feta because I don't have another use for the tomato/basil feta. I'm not really sure why I have it. Sometimes I buy ingredients for recipes and then never make what I was going to make. I have some Calamata (sp?) olives and capers that I was going to use. Not sure what they are for, either.
 
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  • #22
Just got home from dinner, this was really good! I bought Toll House Garlic and Herb "boat" crackers and they were really good with the dip. Cannot wait to offer it for my shows.
 
I made this tonight and used the tomatoes not in oil. I chopped them up with my Chef's knife. They didn't stay in the cheese very well. I'll have to chop them up better if I make it again. I didn't like the bread...too hard. I'd try crackers.
 
Tomatoes better in oil, definitely and better flavor when this sits in the fridge overnight! Really a hit at work and wherever I take it.

Served it today with Rosemary and Olive Oil triscuits and Cracked Pepper and Olive Oil Triscuits - both were delicious!
 
This was served at our cluster meeting the other night with olive bread and it was delicious!!! Sundried tomatoes in the center. Yummy!
 
Greek Salad - anything else?I just booked a show with a women who has a lot of food allergies/sensitivities. She really wants to do a salad at her show, but neither of the 6 o'clock salad recipes work for her (darn! I want to make the avocado/grapefruit one!).

She asked if we had a Greek Salad recipe, which I did find online... but it doesn't seem like it showcases many products. Just the mandoline and the measure, mix & pour, really. I'm also tossing the idea around to add chicken to the recipe, so I can show off our cookware. I definitely want to do more, so I SELL more!!!!

I never do more than one recipe, but I thought I might make an exception this time... should I try to make the salad AND the Greek Torta?? Would that be too much?

Thanks in advance for any input!
 

Frequently Asked Questions

Can I prepare a Greek salad and torta in advance for my in-laws' dinner?

Yes, you can prepare both dishes in advance. The Greek salad can be made a few hours ahead of time; just keep the dressing separate until serving to maintain freshness. The torta can be made a day in advance and stored in the refrigerator, allowing the flavors to meld together.

What ingredients do I need for a Greek salad?

A traditional Greek salad typically includes cucumbers, tomatoes, red onion, bell peppers, Kalamata olives, and feta cheese. You will also need olive oil, red wine vinegar, oregano, salt, and pepper for the dressing.

How long does it take to make a torta?

The preparation time for a torta can vary depending on the recipe, but it usually takes about 30 to 45 minutes to prepare and assemble. Baking time can range from 30 to 60 minutes, depending on the size and ingredients used.

Can I customize the Greek salad and torta recipes?

Absolutely! Greek salads are very versatile, and you can add or substitute ingredients based on your preferences, such as adding avocado or chickpeas. For the torta, you can experiment with different fillings like vegetables, meats, or cheeses to suit your in-laws' tastes.

What should I serve with the Greek salad and torta?

To complement the Greek salad and torta, consider serving some crusty bread or pita chips. A light white wine or sparkling water can also enhance the meal. For dessert, a light fruit salad or yogurt with honey can provide a refreshing finish.

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