Saturday, June 27, 2009

Greek salad for a summer's day

We just got back from a picnic/bbq - it's an annual thing we do with another family, we were counting back and we think this was the ninth time we've done it, making next year the ten-year mark. We'll have to do something special - maybe a barbecue? Anyway, there were several kinds of meat in the offering, including boar, camel, and bison, burgers, beef steak, chicken breasts, and lamb and pork sausages. Definitely a caveman feast, made even more so by the presence of this salad, based on a traditional Greek recipe:

  • 1 English cucumber
  • 1 green pepper
  • 1/2 to 1 sweet onion (Vidalia or similar)
  • 1 cup (or more) baby tomatoes
  • 1 Tbsp capers
  • 200g (approx half a pound) Feta cheese
  • 1 Tbsp oregano
  • 3 Tbsp (or more) olive oil
  1. Coarsely chop all the vegetables ("bite-sized" pieces) and the cheese.
  2. Combine everything in a bowl, and stir well.
This salad is even better if you give it a few hours (or overnight) in the fridge!

No comments:

Post a Comment