I wish you could get a whiff of this glorious Greek Salsa made with chopped cherry tomatoes, kalamata olives, EVOO, and fresh oregano.
Did you know oregano, also known as Origanum vulgare means “mountain joy”? Not only is it delicious, it also acts as an anti-bacterial and is a potent antioxidant too!
In addition to smelling simply divine, this Greek Salsa is the perfect topping for my Spinach, Artichoke, and Feta Strata~this month’s Recipe ReDux contribution to all things “brunch” in honor of all the bridal showers, baby showers, and graduation parties taking place this time of year.
Oh, my goodness…I can’t believe that my sweet “little girl”, Miss SiSi, is graduating from 6th grade this year! Do you remember your elementary school graduation???
Big thanks to Jenna Braddock of Fresh Food Perspectives and Steph at Love Nutrition Live Life, for coming up with the idea for ReDuxer’s to share their favorite healthy brunch recipes, or fun fresh cocktails and mocktails to celebrate with!
The inspiration for my strata, comes from this yummy recipe at The Urban Baker that I have made for my family several times now.
For my own ReDux version, I’ve swapped out the meat for all veggies, cut back on the cheese a little, and added a delicious twist with my fresh Greek salsa.
Trust me when I tell you that the “strata” and the “salsa” pair fabulously together!
Ingredients
- Strata
- 1 tablespoon extra virgin olive oil, plus extra for greasing pan
- 1 large sweet onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh oregano, chopped
- 18 ounces jarred or canned artichoke hearts, drained and chopped
- 3 cups baby spinach, chopped
- 6 large eggs
- 1 1/2 cups milk
- 8 ounces feta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 cups cubed bread {regular or gluten-free}
- Salsa
- 2 cups cherry tomatoes, sliced
- 1/2 cup kalamata olives, chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 350 degrees, and grease a 9 x 13 baking pan, or a 10 x 14 oval baking dish, with olive oil.
- Heat a large frying pan over medium heat, and add olive oil and onions. Saute for 1-2 minutes, or until soft. Add garlic, oregano, and artichoke hearts, and stir for another 1 -2 minutes. Add spinach and stir until wilted. Remove veggies from heat. and set aside.
- Combine eggs, milk, salt, and pepper in a large mixing bowl, and whisk until well blended. Stir in feta cheese and set aside.
- Add cubed bread to veggies and pour mixture in to greased pan, then pour egg and cheese mixture on top, and bake for 40 minutes.
- While the strata is baking, make the salsa by combining the tomatoes,olives, oregano, and olive oil in a bowl. You can also make this ahead of time and keep in the refrigerator until ready to use.
- To serve, portion out a piece of strata, and place salsa on top.
Vegetarian and gluten-free {optional}, I promise you this Spinach, Artichoke, and Feta Strata with Greek Salsa will be fabulous for your celebratory brunch. BUT, if you’re hungry NOW, and not ready to celebrate quite yet, by all means enjoy it like my family and I did for an easy weeknight dinner, served with fresh strawberries, for a perfectly sweet ending!
Happy, happy, happy whatever you are celebrating!!!
Do you have any graduations, bridal showers, baby showers, or other celebrations coming up? What is your favorite brunch dish to serve? Do you remember your elementary school graduation???
As always, I love hearing from you! Please join the conversation, and, if you enjoyed the post, I’d love it {and truly appreciate it!} if you stumble, tweet, pin, or share the post. And, if you haven’t done so already, be sure and sign up for my monthly newsletter, Delicious News, and you can enter to win a copy of this gorgeous Mighty Spice cookbook in my May issue.
“Variety is the very spice of life that gives it all it’s flavour.”
William Cowper, 1785. 
I don't cook with artichokes as much as... } – 
