I'm back from a vacation in Ottawa, ON visiting my daughter. We had a great time. We visited couple museums, eat at the Market, watched movies, visited friends in Quebec. It was a special time.
Back to reality now. I get inspired a lot from Peter at Kalofagas and Val at More Than Burnt Toast to make Greek Food. They share their passion and love for food and if you haven't visited them yet, please take the time to do so. They have wonderful blogs with lot's of good information, recipes, pictures.
Today I decided to make a Greek Salad. I love Greek Salads and have tried different versions. This recipe is from Here's to Life, Authentic Greek and Mediterranean Cuisine by Sharon Thomas.
Simply Greek Village Salad
2 large, ripe and firm red tomatoes
1 fresh, fim partly peeled cucumber
1 med-size red onion
1/2 cup calamata olives
1 cup crumbled feta cheese
2 Tbsp dry oregano flakes
1/4 cup olive oil
2 tsp fresh squezed lemon juice
salt to taste
Cut tomatoes in large chunks. Partially peel a cucumber, creating a striped design. Slice the cucumber into approx. 1 inch slices. Peel and slice the onion.
Randomly place all the vegetables in a decorative wide, shallow serving bowl. Add oregano. Toss once. Garnish with olives. Drizzle with olive oil and lemon juice, the feta cheese and finish off by sprinkling a small amount of oregano over the feta.
This salad makes a gorgeous centerpiece for a buffet table or great as a main dish or as an accompaniment to any meal.
