Thursday, September 22, 2011

greek salad

For many years, I have seen Greek salad on menus in restaurants and have ordered it a few times - only if the feta was made out of sheep/goat's milk of course. When I traveled to Greece with my husband last summer, you can imagine my surprise when the Greek salad that I ordered for lunch didn't look all that much like the Greek salad you find everywhere in the states, it was better! The main difference is in the ingredients - no lettuce and the dressing is olive oil and oregano. As tomato season approaches, I have put together a more authentic Greek salad recipe based on the salads from Greece.

Greek Salad
Ingredients - serves 2
1. 1 cucumber, sliced to 1/4 inch - peeling is optional
2. 2 medium tomatoes, sliced in halved and sliced thickly
3. 10 kalamata olives
4. small red onion, sliced thin
5. 1 Tb oregano
6. olive oil
7. salt and pepper
8. 1/4 lb greek feta, cut into large cubes

Directions
1. Mix ingredients 1-5 in a bowl.
2. Sprinkle with salt and pepper to taste and drizzle with olive oil (around 3-4 Tb).
3. Top with feta.

Note - Because this salad is primarily fresh ingredients, the salad will only be as good as what you put in it. Home grown tomatoes or tomatoes from a local farmers market are best. Same with the cucumber. Trader Joe's has some authentic Greek feta, since it is hard to find in normal grocery stores (Athenos looks real, but it is made with cows milk).
-Anna