Thursday, June 26, 2008

Mama T's Greek Country Salad

I came up with this recipe based on my favorite Greek restaurant's signature salad. Authentic Greek salad doesn't include lettuce, but feel free to serve this salad over a bed of romaine lettuce if you wish, or perhaps over warm wilted spinach (quickly saute fresh spinach in a bit of olive oil until spinach just starts to wilt). There are no measurements - use as much of each ingredient as you like, and as needed for the number of folks you're feeding. This salad really bursts with summertime flavor if you use the freshest produce available, such as from your local farmer's market.

Vine ripened tomatoes, cut into wedges
Cucumbers, sliced
Red onions, thinly sliced and separated into rings
Greek olives (e.g., Kalamata olives)
Feta cheese
Dried Oregano
Anchovy fillets, optional
Mama T's Olive Oil Vinaigrette
Salt & Pepper to taste, if desired (Feta cheese is salty, so I omit the salt and use only freshly ground black pepper)

In a large bowl, place the tomato wedges, cucumber slices, red onion rings and Greek olives. Crumble the feta cheese on top, and generously sprinkle with oregano. Just before serving, drizzle with Mama T's Olive Oil Vinaigrette and toss to coat all the vegetables. Add salt and pepper if desired, and toss to blend. If desired, arrange a few anchovy fillets on top. That's it!

Zestfully yours,

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