It’s been a week now since the first day of summer and the heat wave is hitting us with all its power. This weekend are supposed to be 102F. Boy, that’s hot!
Between painting and dealing with the heat, being in the kitchen, cooking up a storm wasn’t exactly on my list. Light salads were on the menu most of the days, and now and then even some ice-cream for dinner (don’t give me that look now!)
Even tho the heat keeps me away from the kitchen, I still can bake. Somehow, my ovens don’t heat up the kitchen, like my stove does. So I bake. Almost everything. Even the salad.
Yes, I said salad.
You may think I’m making fun of you and that’s not possible, but it is. Very possible and very delicious! And perfect for Jen’s June bootcamp – salads!
I gathered most of the ingredients found in one of my favorite salads, Greek salad – tomatoes, olives, onion, feta cheese, olive oil, oregano – and turned them into these delicious rolls.
For the dough, i slightly adapted my olive oil rosemary bread using bread flour for a softer fluffier bread, and oregano instead of rosemary. After the dough is risen, I flatten it out, filled it with tomatoes, olives, onion and feta cheese and waited patiently until I took them out of the oven so I can do some taste-testing.
The rolls turned out better than I expected. The bread is soft and the filling cooks nicely while baking. The tomatoes and the onion soften, the olives and the cheese keeps its salty sharp taste. Was the perfect dinner on a weeknight.
The rolls are best eaten when warm. We had one left for the next day, and heated up for few seconds in the microwave. It was good, but not as good as the night before.
Sending love your way,