17 May 2012

greek salad.

I love Greek salads...almost at comfort food level. I think it's because when we were growing up, on Friday nights we would often get pizza from the Greek pizza shops, and we would always get a big Greek salad to go with it. 
I don't usually buy them now because they are so easy. The core recipe is here, but it can vary on your preferences. Oh, the dressing is a snap too.

greek salad.
serves 2 main dishes or 4 side dishes

1 head of leafy lettuce; red leaf or green leaf or whatever looks good ; washed, dried, torn or chopped
1 vine-ripened tomato, sliced into wedges or a big handful of cherry tomatoes when they are in season, halved
1 small pickling cucumber, peeled & diced
1 small onion, thinly sliced 
1 handful of Greek olives, chopped or not
1 brick of feta, crumbled (sheep or goat's milk is always delicious but I often buy Pineland Farms feta which is cow's milk. They are local and it is still very good)
cracked pepper
2 pitas, cut into 4ths for serving

--Add everything except the pitas into a large serving bowl & toss together.

greek dressing:

4 TBL olive oil or extra-virgin
2 TBL red wine vinegar
1 clove garlic, grated
1 tsp dried oregano
a pinch of sea salt

--Add all ingredients into a mason jar. Tightly close the lid & shake vigorously. Pour over the salad & toss to combine.

happy eatings & cheers!

Post a Comment