Greek Salad


Greek Salad (August 1, 2016)

An authentic Greek Salad is a revel in summer flavors. Sweet, tart tomatoes, floral cucumbers, and piquant peppers countered by creamy feta and succulent olives. Lacking the adornment of dressing, it relies completely upon your ability to select the freshest and most flavorful ingredients. If you’re not already familiar with your local farmers market, consider this an opportunity to change that.

Speaking of markets, if you live near any significant population of Greeks, seek out their supermarket and get your feta and olives there. Supermarket specimens of each will do, but they lack a certain something. Here in Los Angeles, I stock my Greek pantry at Papa Cristo’s.

In lieu of dressing, have your favorite unfiltered olive oil and red wine vinegar at hand as well as a bit of salt. But use them only on what’s on your plate, and sparingly at that. The idea is to enjoy each bite as an individual celebration of the vegetable. It’s all very Spartan, I’m sure.

This recipe serves four as part of a larger spread, two if just accompanied by bread and wine.

Greek Salad
1 large, ripe tomato
3 Persian cucumbers
1 ripe bell pepper of any color
2 scallions
3 – 5 thick slices of sheep’s milk feta
8 – 12 brine cured Kalamata olives
1/2 tsp Greek oregano

Cut tomatoes, cucumbers, and peppers into bite-sized chunks. Trim white parts off of scallions and cut lengthwise into quarters. Thinly slice the green part of the scallion into rings. Lay the majority of the cucumbers at the bottom of a wide bowl and scatter over the scallion greens. Cover with tomatoes, then peppers. Scatter remaining cucumbers around the outer edge and lay on the quartered scallion whites. Scatter olives at the center of the salad and then lay on the planks of feta. Sprinkle over the oregano and eat!

This salad can be made up to three hours ahead and held in the refrigerator, covered in plastic wrap. Wait to add the cheese, olives, and oregano until just before serving.

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