Yesterday I was at the farmers market which is luckily right near my home, purveying the crisp vegetables trying to decide what salad I would make. There was a delightful couple with in ear shot speaking Greek. My eye immediately caught the attention of the gorgeous tomatoes and my memories of past trips to Greece
My first trip to Greece one summer many years ago I had only experienced a Greek Salad with lettuce in it. To my surprise when I ordered a Greek salad it arrived with succulent tomatoes, crisp cucumbers, sweet red onion, green peppers, Greek Kalamata olives topped with squares of a creamy sheep’s milk feta cheese and sprinkled with oregano. The ingredients were simple, fresh and the colors were so vibrant. I then drizzled a fruity Greek extra virgin olive oil over the vegetables and magic happened. This incorporated all of my required elements for the perfect salad, crunchy, creamy, savory, and tangy with a hint of sweetness. As I finished day dreaming about Greece I quickly returned to the task at hand shopping for fresh vegetables for my Greek salad, for dinner. With all of the vegetables in my cart I headed home to recreate a delicious food memory from Greece.
Ingredients
5 ripe tomatoes cut into quarters
1 cucumber cut in half seeded and sliced
½ C Kalamata olives
1 green pepper cored and sliced into half- moons
1 red onion sliced into half- moons
1 package of Sheep’s Milk Greek Feta cut into blocks
3-4 tbsp extra virgin olive oil
2 tsp red wine vinegar
Sprinkling of dried oregano over the salad
S & P to taste
Gently toss all of the ingredients together and sprinkle oregano over them and lightly coat with Extra
Virgin Olive Oil