Nick made Greek Salad yesterday which was delicious!
It’s a dish that he whips up in under 10 minutes, and then leaves to marinate until we’re ready to eat (though it’s perfectly delicious to eat right away too). Served with some interesting bread on the side, it makes a nice light meal for two, with some lefties for later. Or it makes a lovely appetizer for 4 to 6 people.
It’s good to the last drop, including any juice left on your plate, which is great for bread dipping.
1 cucumber, peeled (and seeded if the seeds are large and tough *), and cut into bite size pieces
3 tomatoes, cut up
1/4 red onion, cut into thin slivers and roughly chopped (see photo)
A block of feta cheese, rinsed and drained and cut into pieces
As many Kalamata olives as you’d like. These have pits in them, which you can take out if you want **, but we just keep a little dish nearby for them, while we’re eating.
1/4 cup plain white vinegar
1/2 cup olive oil
1 large clove of garlic, minced
1/4 cup chopped fresh Oregano
Salt and freshly ground pepper, to taste
A good pinch of sugar
Whisk together and pour over the salad ingredients which have been arranged on a serving platter.
Any left-overs can be stored in the fridge, where they will keep for a few days.
* Tip: to take seeds out of a cucumber : peel it and cut into quarters lengthwise. Then, while holding over your compost bin / trash can, drag a small spoon over the seeds and they’ll come right out. Rinse and use.
** Tip: to remove the pit from olives : cut a random slice into the olive. Then with the side of your knife, using the palm of you hand as a weight, flatten the olive onto your cutting board. It will break open and the seed should come right out, while the olive remains whole.