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!


  • 250g cherry tomatoes
  • 1 medium cucumber
  • 1 small red onion
  • 1 clove garlic
  • 1 small yellow bell pepper
  • 0.5 cups black olives
  • 100g feta cheese
  • 1.5 tablespoons olive oil
  • 1 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons oregano leaves
  • 1 tablespoon basil leaves
  • 1 teaspoon rosemary
  • pinch salt

_ 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



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