A Salad To Make A Wish On

“Toula – There are two kinds of people – Greeks, and everyone else who wish they was Greek.” – MBFGW

Real Greek Salad by Salt and Twine

Did you watch that movie too much when it first came out? So did I. And then you couldn’t watch it anymore because it was all played out? Me too. Can you still quote the whole thing? Same here. Does it still depict your family perfectly, right down to the bundt cakes, resorbed twins, and seashell lamps? yes. yes. and YES.

fresh summer veggies

Our Greek friend, Ioannis, told us how to make this salad several years ago. Apparently, people, we are doing it wrong. There is no lettuce in their salad. The dressing is simple and full of briny goodness. If you are eating bread these days, you should grab a sourdough baguette and sop up the salt-watery, soupy goodness. Don’t let the juice get left behind. Ioannis says it should taste like the ocean in there.

greek salad 2

greek salad 3

He was right. We were doing it wrong. This is pretty much amazing. It’s summer food at it’s best. Make it for dinner tonight. You don’t have to be Greek. But you’ll wish you were. Opa!!!

greek salad 4

Make this for: Breakfast. Lunch. Dinner. Midnight snack.  For-a-good-cause carwashes. Crabfeasts. Potlucks. Baby showers. Weddings. Funerals. Dinner parties. Church picnics. Date nights. Backyard barbecues that turn into wine-tastings while you stargaze. 

greek salad 6

REAL Greek Salad
because a Greek guy told us so

**I always just throw in what I’ve got, until it looks about right to me. But, for the sake of calling this a recipe, I eyeballed measurements tonight, just for you. **

1.5 large cucumbers, skinned and seeded (i only half-heartedly seeded them tonight)

3 heirloom or hothouse tomatoes

1/2 small red onion

1 green pepper

capers – half of a 3.5 oz jar

kalamata olives (pitted) – about 3 oz

1 Tbsp Celtic Sea Salt

Ground Pepper, to taste

1 Tbsp Oregano, dried

2-3 Tbsp Extra Virgin Olive Oil

6 oz Feta Cheese (made from grass-fed, organic milk)

Chop up all your veggies into bite size pieces and place them in a pretty bowl. Add capers with a little juice from their jar and kalamata olives. Season liberally with ground salt and pepper, and oregano. Mix everything up. Chop and crumble feta on top of salad (but don’t mix it up yet).

Set timer for at least twenty minutes (up to an hour).

Add olive oil, to taste. Make sure there are plenty of juices in the bowl.

If you are going to refrigerate it, take it out at least an hour ahead of time so that it is close to room temp when served.

That’s it. The end.

PS I love this with Steve’s Grilled Brick Chicken!
grilled brick chicken

Linking up:
Real Food Forager, Fat Tuesday
Cultured Palate, Tasty Traditions
Food Renegade, Fight Back Friday

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6 responses to “A Salad To Make A Wish On

  1. Finally a real Greek salad! In Greek it’s called “horiatiki”-which literally means “villagers’ style.” They’re simple and without the most refreshing meal to eat in the summer! There’s a Cretan variation you can make called dakos that has an acid of sorts (either balsamic or lemon juice) and hearty whole wheat crouton-y things called paximathia. The best equlivant in the US I’ve found is a nice chunk of whole-wheat bakery bread, sliced, toasted at a LOW temperature in the oven to get super dry. They you break it up in the salad and it soaks up all the olive oil/balsamic goodness.

    Kali orexi! (Greek for nomnomnom-ok…it’s really Greek for Bon Appetit!)

    Cheers!

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