Greek Greek Salad
This lettuce-free salad is an approximation of the salads that were served everywhere when I went to Greece several years ago. It bears only a passing resemblance to the ubiquitous American Greek salad.
- Fresh local heirloom tomatoes
- Fresh local green and/or red peppers
- Fresh local cucumbers
- Red onion (optional)
- 8 ounce block of feta cheese (NOT pre-crumbled)
- Kalamata olives
- extra-virgin olive oil
- fresh squeezed lemon juice (optional)
- Fresh oregano - tear the leaves off the stems
- Fresh ground black pepper to taste
--recipe from David (farmer's brother)
- Seed and chop the vegetables into large bite-size chunks.
- Toss the vegetables and olives with olive oil to coat.
- Add lemon juice a bit at a time - it should be subtle.
- Slice the feta into thick slabs, 1 or 2 slabs per person.
- Place the feta slices on top of the salad, and sprinkle the oregano leaves and pepper on top. This can be done in one big bowl to be served at table, or in individual bowls.
- If you like, drizzle a little bit more olive oil on top of the feta.
- Eat! Warn your guests about the olive pits so that no one has to make an emergency trip to the dentist.