Sometimes we have a tendency to over think things.
Do more.
This is one of my favorite summer salads because it epitomizes less. Fresh and less.
I use simple ingredients that most of us have at hand; beautiful, vine ripe summer tomatoes, crispy cucumber, thin slices of Spanish red onion, a handful of kalamata olives and a slab of some delicious fresh feta sprinkled with dried oregano leaves are the key ingredients.
A lemon, garlic and olive oil dressing whisked together envelope all of these delicious ingredients to create one remarkably simple salad that is one the the best 'sides' on the summer plate.
Serve it with everything from roast lamb to grilled prawns. I will delight you just as it does us.
Gather the ingredients,10-12 vine ripe, sweet Campari tomatoes (or 1-2 large regular tomatoes), 1 large English seedless cucumber, 1/2 red onion (to yield 1/2 cup thinly sliced), 1/2 cup Kalamata olives, 1/2 lb (2" x 3" slab) of feta cheese & 1 tsp dried oregano leaves
Dressing:2 tbs olive oil, 1/2 tbs finely chopped garlic, 1/2 tsp ground black pepper & 3/4 tsp salt
Tomatoes: Rinse in water and dry. Cut into quarters. If using a large tomato, remove woody top and dice into 1/2" pieces.
Cucumber: Rinse and dry. Quarter lengthwise. Dice into 1/2" pieces.
Red onion: Peel, cut and discard ends. Cut into quarters. Thinly slice into semi-circles.
Feta cheese: Halve into 2 squares. Cut into 1/4" thick slices and set aside.
Dressing: In a large mixing bowl, add the olive oil, lemon juice, garlic, salt and pepper. Whisk virgrously to combine.
To the dressing, add all the ingredients except the feta.
Toss lightly to coat thoroughly.
Arrange on a plate, platter or bowl. Arrange the sliced feta over the salad and sprinkle some dried oregano over the feta slices.
Recipe for
Taverna Style Mediterranean Salad
Preparation time : 15 mins
Serves 4
Shopping list
10-12 vine ripe, sweet Campari tomatoes (or 1-2 large regular tomatoes)
1 large English seedless cucumber
1/2 red onion (to yield 1/2 cup thinly sliced)
1/2 cup Kalamata olives
1/2 lb (2" x 3" slab) of feta cheese
1 tsp dried oregano leaves
Dressing:
2 tbs olive oil
1/2 tbs finely chopped garlic
1/2 tsp ground black pepper
3/4 tsp salt
Preparation:
Dressing: In a large mixing bowl, add the olive oil, lemon juice, garlic, salt and pepper. Whisk virgrously to combine.
Tomatoes: Rinse in water and dry. Cut into quarters. If using a large tomato, remove woody top and dice into 1/2" pieces.
Cucumber: Rinse and dry. Quarter lengthwise. Dice into 1/2" pieces.
Red onion: Peel, cut and discard ends. Cut into quarters. Thinly slice into semi-circles.
Feta cheese: Halve into 2 squares. Cut into 1/4" thick slices and set aside.
Method:
To the dressing, add all the ingredients except the feta.
Toss lightly to coat thoroughly.
Arrange on a plate, platter or bowl. Arrange the sliced feta over the salad and sprinkle some dried oregano over the feta slices.
Enjoy!
