October 30, 2014
After a week of tapas, chorizo, Spanish cheese and Crema Catalan ice cream it’s time for some lighter dishes. More veggies, less carbs – but not even a little less delicious.
Greek salad is always a welcome dish at our table. With some fresh Turkish bread it makes for a full meal. [I hope no Greek is offended when I eat my Greek salad with Turkish bread – just tastes the best – and there is just no Greek bread to be bought anywhere close] Traditionally the recipe asks for green bell peppers [I use yellow ones – because I think it goes nicely with the red tomatoes and green cucumbers], apple vinegar [everything is better with balsamic vinegar] and no basil or rosemary [I like the additional flavors].
If you want to invest some time before hand – spice your own feta. To do so just cube the feta cheese [drained from the salt water it comes in] and place in a glass with a lid. Cover with good quality olive oil and add dried rosemary, basil, rosemary and maybe some dried tomatoes. Shut tight and leave for a couple of days. Usually I’m all for fresh spices, but if you put them into the oil – go for dried ones!
_ finely chopp herbs
_ half or quarter cherry tomatoes and olives
_ cut cucumber, bell pepper and onion into medium sized chunks [it’s up to you if you want to skin the cucumber – but if the peel is hard for some reason, get rid of it]
_ cube the feta cheese [1 cm cubes]
_ mix oil, lemon juice, herbs, garlic and salt in a small dish
_ place the rest of the salad into a salad bowl [shake once to combine]
_ drizzle with oil mixture