One of my best memories of my vacation in Greece years back was the visit of Athens and the monasteries high in the mountains. But I also loved their food. Simple, refreshing, and so good under the Greek sun! Here is my own twist on traditional Greek salad (apology to my Greek friends)
Greeg salad
Ingredients:
5-6 campari tomatoes
1 green bell pepper
1/2 of english cucumber (skin peeled off)
1/2 of red onion (thinly sliced)
Feta cheese (unflavored)
salad olive oil
red wine vinegar or balsamic vinegar)
dry oregano
freshly ground pepper (optional)
olives (kalamata or other)
3 cups of your favorite lettuce
Chop all the vegetables to small pieces and mix in the large salad bowl. Add chopped or whole olives, onion and lettuce. (the original Greek salad doesn’t contain lettuce at all, it’s just tomatoes, cucumbers and peppers with red onion, olives and feta. Lettuce to me make it a little lighter version, with the typical taste preserved.
Combine oil, vinegar and oregano and pour over the salad, mix well so everything is evenly covered with dressing. At the end, add feta cheese, cut into a small cubes and carefully mix into the salad.
Serve chilled with piece of bread and glass of wine and you got yourself a nice and light summer dinner!
Wine pairing suggestion:
The saltiness of feta goes great with light and crispy Ferrari Carano Fume Blanc from Sonoma, California.
The saltiness of feta goes great with light and crispy Ferrari Carano Fume Blanc from Sonoma, California.
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